Dining in Shoreditch: Interview with Ratnesh Bagdai the Founder of Brindisa restaurants
Discover the story behind Brindisa's journey as founder Ratnesh Bagdai shares his passion for authentic Spanish dining......
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Getting their ducks in a row: clare lattin and tom hill on their new bistro camille
From intimate interiors to provenance-led cooking, explore the story behind one......
Ratnesh 'Sums' Bagdai
Discover the journey of Ratnesh "Sums" Bagdai, the strategic force behind some of London's most celebrated hospitality ventures. From Brindisa to Camille and Bar Kroketa, his vision has helped shape distinctive dining experiences......
how i got here: ratnesh bagdai
From accidental beginnings in hospitality to co-founding one of London's most respected Spanish restaurant groups, the feature traces a career shaped by resilience, instinct, and long-term thinking......
'Double act' aims to dish up speedy profits at Selfridges' new eaterie
A glimpse into the fast-paced world of London's hospitality, where ambitious restaurateurs brought a fresh dining concept to one of the city's most iconic retail destinations.......
HARDEN'S INSIDER: interview with Monika Linton of Brindisa
An inspiring conversation with Monika Linton on introducing authentic Spanish food culture to Britain long before it became mainstream......
bar kroketa heads to the coty for third london site
The feature explores Bar Kroketa's rapid expansion across London, driven by a playful croqueta-led concept inspired by the energy of Spanish bar culture......
how to cook a success story
A thoughtful feature exploring Ratnesh Bagdai's influence on London's restaurant landscape through strategic partnerships, operational expertise, and a deep understanding of hospitality culture......
20 Years of Brindisa Tapas
Celebrating two decades of Brindisa Tapas, reflecting on its journey from a humble London Bridge potato warehouse to six vibrant Spanish restaurants.
Sea, sand and sausage rolls
Chef Mark Hix and his business partner Ratnesh Bagdai enjoy a beach picnic in Dorset, sharing recipes for sausage rolls, barbecue chicken, and salads.
Mark Hix _ Lessons from the Restaurant Business
From intimate interiors to provenance-led cooking, explore the story behind one......
Leading questions: Ratnesh Bagdai
An interview detailing Ratnesh Bagdai's career path from Caprice Holdings to becoming a key investor and advisor for independent London restaurant start-ups.
Taking the high road to Hanoi
From intimate interiors to provenance-led cooking, explore the story behind one......An Evening Standard review of Cay Tre Soho, highlighting the authentic Vietnamese dining experience brought to London's West End by Hieu Trung Bui.
Camille
The founders of Ducksoup, alongside Ratnesh Bagdai, are opening Camille, a new French bistro in Borough Market featuring regional wine and British produce.
A head for figures
Ratnesh Bagdai, a highly connected figure in London's restaurant scene, discusses the industry's economic shift towards sharing dishes and smart pricing.
Getting their ducks in a row: Clare Lattin and Tom Hill on their new bistro Camille
Founders of Ducksoup partner with Ratnesh Bagdai to launch Camille, a proudly Francophile bistro venture located in London's vibrant Borough Market.
Dining in Shoreditch: Interview with Ratnesh Bagdai the Founder of Brindisa restaurants
An interview with Ratnesh Bagdai discussing the inspiration, menu selection, and unique experiences at his authentic Spanish tapas restaurant, Brindisa, in Shoreditch.
How to cook a success story
A profile on Ratnesh Bagdai, the well-connected accountant and financial godfather behind numerous top London restaurants, emphasizing the importance of cost management.
How to cook a success story - featured
A Financial Times feature on Ratnesh Bagdai, highlighting his essential role as a financial partner and accountant for dozens of successful London restaurants.
How I Got Here: Ratnesh Bagdai
Ratnesh Bagdai, co-founder of Brindisa, shares insights into his hospitality career, motivations, business decisions, and thoughts on the restaurant industry's service charge debate.
How to give your employees EMI Options, by the experts
A brief Q&A guide explaining how EMI options work, including granting, vesting, exercising, and the associated tax implications for startup employees.
Ratnesh 'Sums' Bagdai
An article profiling Ratnesh Bagdai, an accountant and restaurateur who is the indispensable financial partner behind 60 successful London restaurants.
East meets West
An exclusive look into Hugh Trung Bui's launch of Cay Tre Soho, bringing authentic, contemporary Vietnamese sharing plates and design to London's West End.
Soho Spiced Up as Vietnamese Food Escapes East London Enclave - Bloomberg
Hieu Trung Bui, backed by Ratnesh Bagdai, opens Cay Tre in Soho, introducing delicate, authentic Vietnamese cuisine and sharing plates to London's West End.