Colin Fassnidge has learned a lot about being in business for 20 years.
The most valuable thing the chef and restauranteur has learned is that sometimes you have to take your heart out of the work and think of it purely as a business.
“It’s about loving your job - and I still love my job,” Colin said.
“If you’re driving to work in the morning and you hate your job there’s nothing worse. That’s a waste of life.”
“You have to have the nice balance between enjoying your work and expressing what you love but also realise that it is a business and pay the vendors, pay the bills, pay the staff and keep customers happy.”