Features
Noah’s Ark-le: Surviving rising waters for a successful launch
As Arkle celebrates one year since opening Griffiths talks about the success of the restaurant, the difficulties of starting a restaurant in these times and how being attached to a hotel is helpful
“The hotel has got a really massive turnover of finance and footfall and effectively puts the customers in the building where our restaurant is,” says Sam Griffiths, executive sous chef at Arkle.
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