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Why good restaurants are expensive
Published 14 February 2022
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The 1984 edition of The Good Food Guide saw acclaimed chef Nico Ladenis share his views about high prices in restaurants, the detrimental effect of no-shows and the increasing popularity in set lunches. Has anything changed in 37 years?
Of this decade it should perhaps first be said that no other has seen such a flowering of very high-quality restaurants; and when we look at the names of some of the best - Le Gavroche, Tante Claire, Waterside Inn, L’Interlude de Tabaillau, Ma Cuisine, L'Arlequin - one clear clue ...
