Espresso: Why Michelin Stars Make F&CK ALL ££ - Unruly Pig founder

Ever wondered what it takes to run a top-rated gastropub? Brendan from The Unruly Pig breaks down why Michelin-starred restaurants often struggle to make money, dealing with sky-high costs for fancy ingredients and skilled chefs⁠. What's super interesting is how they've cracked the code at The Unruly Pig. While fancy Michelin spots might serve 45-60 people on a Saturday night, they're pumping out 100-120 covers⁠. But here's the clever bit - they've actually simplified their menu over time, focusing on doing fewer dishes really well instead of trying to please everyone⁠.
It's a brilliant look at finding that sweet spot between high-end dining and running a profitable business, all while keeping the locals happy and attracting food tourists from across the country

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