Opening nightmare: launching a restaurant into a world stricken by Covid and Brexit

The Audio Long Read

The Guardian

Society & Culture

4.3 • 2.4K Ratings

🗓️ 7 March 2022

⏱️ 39 minutes

🔗️ Recording | iTunes | RSS

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Summary

The past two years have been the hardest ever for restaurants. Amid critical shortages of staff, food supplies and even customers, can a new venture from the man behind Polpo survive? By George Reynolds. Help support our independent journalism at theguardian.com/longreadpod

Transcript

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0:00.0	This is the Guardian.
0:10.2	Hi, my name is Jocelyn Thompson-Roll.
0:12.0	I'm a peloton instructor and I teach running and bootcamp classes on the peloton tread.
0:16.4	Don't get caught up in the amount of time that you have to spend doing something.
0:19.5	You don't need to do 30 minutes or 60 minutes for it to count.
0:22.4	Five minutes can make a big difference, even like a simple walk or a stretch or something just to get you started.
0:28.7	Start small and don't shortchange yourself.
0:31.1	The Guardian Labs has partnered with peloton to help you find motivation that moves you.
0:35.7	To find out more, visit thegardian.com-forwardslash-motivationwithpeloton.
0:40.2	This message was paid for by peloton.
0:48.6	This audio-long read contains language you may find offensive.
0:52.7	Welcome to the Guardian Long Read, showcasing the best long-form journalism covering culture,
0:59.7	politics and new thinking.
1:01.2	For the text version of this and all our long reads, go to thegardian.com-forwardslash-long-read.
1:10.9	Opening Nightmare
1:12.8	Launching a restaurant into a world stricken by Covid and Brexit.
1:17.9	By George Reynolds.
1:19.0	Red by Ben Norris.
1:22.0	And produced by Hattie Moeer.
1:23.1	And Rachel Porter.
1:26.1	Every morning last autumn, as he took the short walk from Farringdon Station in central London to
1:31.5	his new restaurant, Russell Norman came face to face with a ghost.
	...

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