With the kind of avant garde, experimental, polarising cuisine they serve, the fine dining price tag, and a long list of accolades, expectations can run really high at Tippling Club. We caught up with Ryan Clift, chef-owner of Tippling Club and the industry’s straight-talking bad boy, on what makes him seethe when it comes to diners
While I’ve had my fair share of differences with customers, I see those interactions as a private matter between me and my customers; I’m not going to discuss anything they have said or done, good or bad.
This story is from the January/February 2018 edition of WINE&DINE.
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This story is from the January/February 2018 edition of WINE&DINE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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