Food

Eyre, David (6 of 10). Food: From Source to Salespoint

  • Add a note
    Log in to add a note at the bottom of this page.
  • All notes
  • My notes
  • Hide notes
Please click to leave a note

The British Library Board acknowledges the intellectual property rights of those named as contributors to this recording and the rights of those not identified.
Legal and ethical usage »

Tags (top 25):
(No tags found for this item)

What is this? Log in to add a term that describes this item and help make it easier to find.

  • Type

    sound

  • Duration

    00:56:19

  • Shelf mark

    C821/214

  • Subjects

    Chefs; Restaurateurs; European cuisine

  • Recording date

    2011-03-18, 2011-03-30, 2011-06-21, 2011-09-28

  • Recording locations

    British Library, London

  • Interviewees

    Eyre, David, 1961- (speaker, male)

  • Interviewers

    Dillon, Niamh (speaker, female)

  • Abstract

    Part 6: Talks about customers: most were fantastic but sometimes at The Eagle he had to act as bouncer: anecdote about a bag thief. He had been at The Eagle for seven years when he started to think about leaving: then it got a bit too busy to sustain on a daily basis. [00:03:34] Describes Clerkenwell at the time: and the customers who came to The Eagle – [00:06:13] talks about food and class. The role of a restaurateur: how to achieve good service. [00:10:11] Talks about his partner in The Eagle: Mike Belben – his role at The Eagle. [00:13:46] DE talks about his brother Rob: their age difference (so they didn’t spend much time together as children), his apparently phenomenal memory [00:16: 01] opening The Eagle – Rob’s influence on The Eagle: what they played. Embracing the anti-restaurant thing-no chefs whites, one course eating, no services, mis-matched plates, [00:20:23] discusses the kind of boss DE wanted to be (generous) [00:22:51] mentions how many of his staff went on to open their own places ie Sam and Sam Clark, Amanda Pritchard, Margot Henderson, Tom Norrington –Davies. [00:25:31] DE talks about training for chefs: discusses the kind of food served in restaurants, [00:28:12] DE talks about why people go to restaurants. The difference in pricing in restaurants and gastro-pubs – DE pricing policy at The Eagle – returns to talks about why people go out to eat. [00:32:41]Atmosphere in The Eagle: customers at The Eagle that became friends: Nick Logan, Richard Wentworth, and staff. [00:36:28] DE mentions how The Eagle was a local place. DE talks about his life outside work: his workshop. [00:40:27] Story about DE apprehending a bag-thief at The Eagle and being remonstrated with by Rachel Whiteread. Reasons for finally leaving The Eagle in December 1997. [00:46:26] DE wanting to open a one kitchen place – opening Eyre Bros. in East London serving lunches. [00:49:54] Describes Shoreditch at the time – DE talks about Eyre Bros. and how the rents in the area went up, discusses the costs associated with a takeaway restaurant. [00:54:12] DE taking part in Radio Four programme Excess Baggage and returning to his former home in Mozambique. Meeting the developers and finding the site for Eyre Brothers in 2001.

  • Metadata record:

    View full metadata for this item