Acclaimed London chef Bradley Green shares his journey from Chef to Restauranteur, which eventually led him to the the serene South Coast.
Being the son of legendary guitarist Mick Green, who was in the band Johnny kid and the Pirates and played with both Paul McCartney and Van Morrison on numerous occasions. What was your childhood like and how did you get into hospitality?
My childhood was definitely not typical. I think there was most certainly a point where I wanted to be in the music business, but it was far from a steady income. I kind of fell into hospitality by mistake, a friend got me a job at Il Bottaccio in Mayfair, and the rest was history.
In 2010 just before my dad died, Marco Pierre White organised a treat night for my mum at Wheelers, as she had been going through a lot. I’ve never forgotten all he did for us.
Can you share a memorable anecdote or story from the early days of launching your establishment that reflects the challenges and triumphs you experienced?
Wow, just one? I think the transition from Chef to Restauranteur was a big one. 10 years ago I opened my first restaurant as a Restauranteur, and I’d completely underestimated how much work there was to be done. I was used to kitchens really and still thinking like a chef.
On launch night, we had almost 200 people waiting to come in, see what we had done with the place and sample our food. This included VIPs, press, food, critics, and of course, close friends and family.
The opening was scheduled for 7pm and at 6:59pm, I was trying to smash the lid of a paint pot back down with my foot while my friend was rushing to rope off areas where the paint was still wet. I have no idea how we did it, but we opened at 7pm, and haven’t closed the doors since!
Does your restaurant have a signature dish, and what makes it a must-try for guests?
It’s funny, our signature dishes have evolved over the years, and rather there being just one, they have developed and changed along the way. With my first group of restaurants, it would’ve simply been fillet steak and confit garlic, or whilst Green’s was at the Royal County of Berkshire Polo Club it would have been our duck breast with port demi glace. Now, we keep our menus, short and seasonal. There’s a reason that everything is on the plate, and our monthly seasonal menus only have a handful of items on them, which is based on season availability, sustainability and freshness, we simply aren’t prepared to use anything frozen.
But we have things that we call “hero dishes” like our very classically fine dining, Dorset potted crab, or our seared scallops with pea and white truffle purée, even our new vegan starter of baked walnut coated pan-seared asparagus with ponzu and maple reduction and parsnip puree. I love that people are more adventurous with their food now and our job is to keep the food exciting but classically understandable and fabulous.
As technology continues to evolve, how do you see it influencing the hospitality industry?
Technology? Sure, it’s a game-changer in areas like stock control and marketing. But let’s not kid ourselves, the heart of the restaurant business is the human element. You’ve got to have top-notch chefs, a front-of-house team that’s second to none, and minds that can whip up menus as diverse and intriguing as the guests we serve. The hospitality world? It thrives on human brilliance, and frankly, I wouldn’t have it any other way.
Looking ahead, what exciting plans do you envision for 2024?
2024 will mark the start of our new 10 course tasting meal which will be available to select number of customers per week. As well as this, we have just done a deal with Pomery champagne in their branding of our fine handmade afternoon tea. We will be the seventh Restaurant that they work with in this way in the United Kingdom and the only restaurant in Dorset.
We’re really looking forward to 2024 and excited about a new offerings and the way forward.
CONTACT
T. 01425 278884
E. enquiries@thelordbute.com
A. 181-185 Lymington Road, Christchurch, Dorset, BH23 4JS
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