Fri, 17th Aug 2018
LDN -
NYC -
TKY -
SFO -
CODE Special
CODE Careers Q&A: Rik Campbell

 

 

When did you realise you wanted to work in hospitality?

 

After setting up my own events and promoting business up at university, I discovered a passion for hosting, socialising and making people happy, so naturally restaurants were appealing.

 

 

Where and how did you get your start?

 

We started in a 20 seater shipping container in Pop Brixton in June 2015. A community of traders with central support, we were able to focus on food and service.

 

 

Sum up your current work life in one sentence.

 

Fun but full on, it’s all about product and people.

 

 

Who has been really influential on your career and why?

 

My Mother. Her own career has inspired me from an early age. She is amazing with people, driven and dedicated. They say you are a product of your parents so I should be ok!

 

 

What’s next for you?

 

Kricket at The Television Centre, White City is our main focus right now. Once up and running, it will be three restaurants and a pop-up in three years so it would make sense to have a period of consolidation, but you never know…

 

 

What’s your one piece of advice to someone starting out?

 

Don’t ask anyone to do anything you haven’t done or wouldn’t do yourself.

 

 

Where did you last have a great meal?

 

Cornerstone, Hackney

 

 

Are there any openings you are looking forward to?

 

Wild by Tart at Ecclestone Place – this will be something special, something different. A truly awesome space for events, food and photography. Check it out - www.eccleston-place.com

 

 

Where is the most exciting city for hospitality (after London)?

 

In the UK – Edinburgh is on the rise. It’s also just a beautiful place to work.

 

Outside of the UK – Barcelona has some fantastic restaurants and I hear the work life balance is great.

 

 

Who would you identify as a rising star?

 

Smoke and Salt – they took over our container in Pop Brixton and are doing a great job. I had their food at Taste of London and was amazed. I only ever hear good things.

 

 

What made you decide to open a restaurant in White City?

 

It’s a fantastic space in an iconic building, a new centre of gravity for West London.

 

 




Share  Share
Our site uses cookies. By continuing to use our site you are agreeing to our privacy policy.