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David Collins is almost certainly London’s most celebrated restaurant-designer, so he presumably knows a bit about the business.

The most interesting point he makes in a major profile in the Evening Standard today (not currently online), is to re-affirm the distinction between chefs (chaps who cook) and restaurateurs (people who own and run restaurants). This crucial distinction is almost always overlooked in popular discussion, especially when it comes to the so-called ‘celebrity’ chefs.

But Collins is clear that there is a distinction, and clear that it has consequences. “Great chefs can’t be great restaurateurs without diluting the passion that fired them in the first place”, he says.

To which we we only add… and don’t believe those in the celeb-chef industry, who constantly seek to persuade you otherwise.

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