StyleNest chat to Finlay Logan, Michelin-trained Scottish chef, about his Anglo-French bistro Goode & Wright in Notting Hill, the chefs who have inspired him along the way, and his favourite haunts in London.
You’re Michelin trained, have won multiple rosettes, and are now heading up Goode & Wright. What has been your greatest achievement so far?
Having the good fortune to see and interact with our wonderful and loyal customers! Going out is about enjoyment.
What was the inspiration behind the Goode & Wright restaurant and brand?
The Venue and the area provided the inspiration for Goode and Wright, along with sourcing amazing ingredients to create beautiful and seasonal dishes for our customers.
You’re from Scotland, have worked in Spain, have been classically trained in French cuisine and are now the man behind a French inspired menu with an English accent. What has inspired you to create this menu and these dishes? Any particular places or people?
All the places and people I have worked with and for have inspired me. But the biggest inspirations are the ingredients and suppliers that I use.
You’ve lent your talents to a number of the capital’s most prized kitchens, including the famous Ottolenghi, Proud Cabaret, Atlantic Bar & Grill, L’Odean and Odettes. Do you have any favourite memories?
Lots but none that I can share I’m afraid!!!
Are there any chefs in particular whom you admire?
Brett Graham from the Ledbury, Ben Shewry from Attica Restaurant, Kobe Desramaults from In de Wulf, Michel Bras from Bras restaurant. The list is endless and continually grows.
Which are some of your favourite restaurants around London?
I have several! The restaurant scene in London is so vibrant it’s hard to choose, but a few are Duck soup in Soho, Koya, Karma restaurant and Hedone.
The restaurant has had a complete revamp since Alex Herb came on board recently as your new business partner. How did you two meet and what inspired you to work together?
We meet through a mutual friend in the industry and Alex expressed a desire to work front of house. I was looking for someone to run front of house and we just hit it off and it went from there.
What has been the most challenging part of setting up Goode & Wright, and what has been the hardest thing you’ve had to do so far? Do you have any advice to readers who feel inspired to set up their own restaurant?
The most challenging aspect is keeping up my energy levels. Lots of hard decisions have to be made on a daily basis. My advice is to be true to yourself and believe in what you want to do! Listen to your customers! One of the most important things I was ever told was “it’s all about bums on seats” so if you regularly have a full restaurant then you are doing it right!
In a few sentences, can you tell our readers what an average day is like?
I get to work at 9am and have a coffee, check in deliveries and chat to suppliers about produce. At 10am prep starts for the evening and lunch menu. 12pm start of lunch service all prep stops! More prep at 5pm we have staff dinner where we all sit down to eat and chat! 6pm dinner starts and runs till 10.30pm. 12am I go home, day done and repeat!
Phew! That sounds pretty busy. What do you do to sit back and relax?
Go to other restaurants and bars to enjoy myself and check out how they work and run.
What’s next for you? Any future projects you can share with us?
Who knows, but hopefully to grow and expand into other venues.