How does a 5 star restaurant adapt to doing takeaways?
WA Food Ambassador Don Hancey is back with this week on Saturday Nights with the creme of the hospitality crop in tow. Chef of Bib & Tucker and May Street Larder fame, Scott Bridger, brings a snapshot of an industry adapting, while Stephen Clarke of Clarke’s North Beach answers the question: how does a 5 star restaurant adapt to doing takeaways?
Support Chef Scott Bridger here
and Stephen Clarke here
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