Take a bite from the life of Finlay Logan, a Michelin trained chef from Scotland who opened his own restaurant Goode & Wright on Portobello Road 3 years ago. Use his day to inspire you to work hard each day in order to achieve your goals and aspirations.
9:00am I arrive at the restaurant and have a coffee. I then proceed to check on deliveries and chat to suppliers about produce and availability from the markets. I like to work closely with the produce as the ingredients are what really inspire me to cook and be creative when I’m in the kitchen.
10:00am It’s time to start prepping for the evening and lunch menu. This is when I really get my head down and try to get most of the work done in advance to relieve the pressure during service.
12:00pm Customers start to arrive, meaning all prep stops and service starts! Weekends here are crazy and we are always packed so it really is a case of getting the orders out and making sure everything is perfect to avoid any hiccups!
3:00pm Customers have usually finished their lunch and so it’s back to prepping for dinner service.
5:00pm Staff dinner is when we all get to sit around, eat and have a chat. It’s the calm before the storm where we all get to rest after lunch and prepare before dinner. A staff favourite dish is definitely the Chicken Schnitzel – which is one of the signatures here at Goode & Wright… they also love fish and lots of veggies!
6pm Dinner starts and runs till 10.30pm. Everything on the menu is seasonal and focused on using the best of British Produce with a European twist. Currently on the menu we have Squash and Parmesan Ravioli with Sage and Smoked Butter, Tartare of Venison with Tarrogon Mustard and our favourite Chunky Chips with Truffle Mayonnaise.
12:00am I go home, day done and repeat!