Beyond the foods: A restaurant’s atmosphere (Phần 2)

(See part 1 here)

But factors such as music, lighting and table layouts are only as important as the staff that make the restaurant work. Brett Graham, head chef at The Ledbury (pictured) in London, thinks personalizing service has been the key to his restaurant’s success.

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Service at The Ledbury restaurant, London

Photo: The Ledbury

“I want people to come here under all different, individual circumstances. That’s what I really try and put across to the staff. I try and get the staff to read what people may want on that particular service because the way you treat this table may be completely different to that table,” he says.

Gidleigh Park’s Scott Andrews agrees. “The main thing we do here at Gidleigh for atmosphere is the staff. We try to get that balance between professionalism and care and being attentive without being stiff and overbearing. We’re there when the guests need us, and when we’re not, we’re stood back keeping an eye,” he says.

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Gidleigh Park restaurant in Chagford, Devon, England

Photo: Gidleigh Park

Tailoring to a customer’s needs reverts to the same principle of keeping things natural. Service is not forced and neither is a vibrant atmosphere. These restaurants strive to make the dining experience as organic as possible. They enjoy the best atmosphere because they understand ambiance is merely harnessed.

[La Badiane]

(With reference information from Elite Travel).