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Claude Bosi talks to Hot Dinners about joining the World's 50 Best Restaurants

Claude BosiAs the chef behind the only new British entry in this year’s World’s 50 Best Restaurants, Claude Bosi was in a pretty good mood when Hot Dinners spoke to him this morning.

So how are you feeling this morning?
Fantastic. We’ve only been in London for two years, so I’m really pleased – for us as a team it’s fantastic.

Did you know ahead of the ceremony last night where you’d been placed?
I knew I was in the top 50 I got a letter a couple of months ago, but I didn’t know what position. I was surprised that we were the only new British entry in the top 50.

It must have been quite a night.
Yes, I met a lot of old friends and got to talk to a lot of the chefs, and I’m just off for a winners’ lunch at Boulud. It really was a fantastic evening.

So how does it feel, knowing so many chefs, critics and restaurateurs had voted for Hibiscus?
It’s a fantastic thing for us - just thinking that people in the industry are thinking of us. OK, food critics do their job and it’s great, but knowing that chefs are voting for us and to be recognised in our industry – it’s a really warm feeling.

Do you think being in the Top 50 will make a big difference to the amount of business you get?
Well, we’re busy already, but yes, I’m hoping that the fact that this is an international list will mean people coming to London will think of us when they’re deciding where to eat out.

Have you been to Noma?
Yes, I had a great meal there. I’ve been voting for him for the past three years, so it’s great they got to number one.

You said you were surprised that there weren’t many British restaurants on the list.
Well Ramsay wasn’t in, place like The Square, Pied a Terre, Marcus Wareing at the Berkeley – all these places do a fanstasic job. Don’t get me wrong, I’m not going to spit on it  - it’s fantastic for us, but I’m surprised that we’re the only new entry this year for the British. But then when you think that’s it’s only 50 restaurants for the whole world, it probably is roughly what it should be.

See our feature for the full list of the World's 50 Best Restaurants 2010 and what makes the Top 10 so special.

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