TEN QUESTIONS WITH AMY CORBIN: KUDUFri 01 2018 | admin
 HOW DID YOU GET STARTED IN HOSPITALITY?
My father has worked in the restaurant industry for over 35 years so i’ve been surrounded by it since I was born. I always admired what he achieved and dreamed of following his footsteps from a young age. When I meet Patrick I was doing a 9-5 job which I didn’t enjoy and he was working crazy chef hours so we hardly saw each other. It made sense to open a restaurant together where we could both utilize our skills and knowledge as well as share the same dream.
 WHAT HAVE YOU LEARNED FROM THIS INDUSTRY THAT YOU COULDN’T LEARN IN ANOTHER?
I’ve learned that you really need to love the industry for it to be worthwhile. Opening a restaurant is not easy, the hours are long and the margins are thin but if you love what you’re doing then it makes it worth it. There is no better feeling than seeing people absolutely love what you have created.
 TELL US A LITTLE MORE ABOUT KUDU AND HOW THE CONCEPT CAME ABOUT?
We wanted to create a friendly neighbourhood restaurant that was offering top quality locally sourced ingredients, a warm comfortable atmosphere and sincere hospitality. We are a couple team with Patrick in the kitchen and myself on the floor so we want that feeling to come through to use customers. The food is small to medium modern european plates with some South African influences as Patrick originates from there.
 LET’S TALK STAFFING: WHAT DO YOU LOOK FOR IN THE BEST CANDIDATES?
Good attitude, fast thinking and willingness to learn.
 WORST THING YOU’VE SEEN A CANDIDATE DO IN AN INTERVIEW?
Take their phone out and answer a call mid interview, needless to say he didn’t get the job.
 BEST THING YOU’VE SEEN A CANDIDATE DO IN AN INTERVIEW?
Tuck their chair in when they get up. I always look at that as I think it’s a good way to gauge what their attention to detail is like and how polite they really are.
 TOP 5 SPOTS AND THE BEST THING TO ORDER:
Bar Americain at Brasserie Zedel – Whiskey Sours
Naughty Piglet – Grilled pear, jerusalem artichokes, hazelnuts & blue cheese
The Wolseley – Seafood Platter for 2
The Dairy – Truffled Baron Bigod, fig & walnut toast & roof honey
Yadas Kurdish – Chicken Shawarma
 BEST SERVICE YOU’VE EVER HAD:
When I lived in New York.
 THOUGHTS ON BREXIT AND HOSPITALITY?
Obviously there is uncertainty around what is going to happen with brexit. However, I believe that neighbourhood dining will continue to grow and hopefully if we keep our focus on using local suppliers and helping our community, locals will still support us in the long term.
 WHAT’S NEXT FOR KUDU?
Nothing yet. We’ll see how this year goes for before we start dreaming big.
119 Queens Road, London SE15 2EZ