Eyre, David (8 of 10). Food: From Source to Salespoint

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  • 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 8: DE explains how Eyre Brothers began – meeting the developer James Goff and finding the site for Eyre Brothers restaurant in Shoreditch. [00:04:36] Explains how Rob and DE went into business with James Goff and Ben Chesterfield: the business relationship. Describes designing the restaurant: describes the look and ambiance they wanted for Eyre Brothers, the position of the bar. [00:10:02] Opening the restaurant – positive press reviews – anecdote about several reviewers being in the restaurant on the same day and writing contrasting reviews, [00:13:50] discuses the bombing on 11 September 2001 and effect on restaurants. Reflects on the success of the restaurant over the last ten years. [00:16:50] DE discusses staff and the difficulty in finding skilled chefs – talks about waiting staff, speaking admiringly of his overseas restaurant staff – reflects on himself as a manager. [00:22:54] Talks about a planned hotel project in the Caribbean and reasons why it did not go ahead – [00:27:08] reflects on himself as a chef and why he is mainly remembered for The Eagle – discusses the gastropub phenomenon – [00:30:21] anecdote a pub serving jugged kippers – talks about the positive critical reviews/response for Eyre Brothers Reflects on the kind of restaurants that win Michelin stars. [00:33:42] DE describes the kitchen at Eyre Brothers: floor covering – talks about the cooker – [00:37:51] how the chefs cook the meal from start to finish. [00:39:40] How he would like to improve his kitchen – so it is more linear, discusses how the restaurant should reflect the site. [00:43:19] DE describes the refrigeration – the advantages of a cold room – describes the cold room. [00:47:46] DE talks about his staff and the daily rota in the kitchen: deliveries, prepping. [00:50:12] How you design a kitchen so it is easy to clean.

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