2-Michelin-starred chef Claude Bosi from Hibiscus restaurant, London, talks about the evolution of Hibiscus after 8-years in London’s Mayfair and how his food has become more simple. Claude addresses ‘the future of fine dining’ as a term he doesn’t like, and explains what customers want, how their expectations have changed and their demand for value for money. Claude talks about the need to be consistent at his level, and how he has outsourced his bread making and stocks to TRUEFoods because the ones he buys are as good as he can make. Claude also touches upon the chefs skills shortage and shares his thoughts.
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