Scott Price and Nick Alvis both moved to Dubai 10 years ago to oversee Gordon Ramsay’s Verre restaurant at the Hilton Dubai Creek. The pair now operate two of their own restaurants, Folly at the Souk Madinat Jumeirah and Verve at the Grand Plaza Mövenpick, and the Lion pub. They talk to Katherine Price
What was it like when you first moved?
NA: Dubai was very tricky at the beginning due to certain restrictions on the menu, especially alcohol and pork. Then we had to add in the fact that the European produce we were familiar with was only delivered twice a week. Running a restaurant within a hotel also had its challenges, with no more direct contact with our suppliers and instead having to work with a purchasing department and an online ordering system.
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