In between opening her new restaurant The Laundry, running wine shop Specialist Cellars and launching her own collection of wines, Melanie Brown caught up with us for this weeks Q&A.
How did you know you wanted to work in the hospitality industry?
From a very young age I thought becoming a chef was a good idea, so I left school when I was 15 for an amazing opportunity to do a chef apprenticeship in Christ’s Church. Over time, the wine and front of house role seduced me.
Could you tell us a bit more about your recent opening, The Laundry?
The building had stalked me for many years, because we have a bar at Pop Brixton around the corner. It used to be a laundry, owned by the same family from the late 1800s up until 2014, so it was important for me to honour the integrity of the building.
The history of the building inspired more than just the name of our restaurant, it informs the ‘family sharing’ style of its all day dining and café menu and we’re open from Monday – Sunday; breakfast, lunch and dinner. The Laundry is a place to enjoy everything from takeaway coffee and breakfast dishes at our bustling bar and restaurant through to cocktails and snacks on the terrace at sundown. We also have two private dining areas and host an array of events – we wanted to create and all day offering with old-world authenticity.
How does the hospitality scene in London compare to what you’re used to in New Zealand?
It’s totally different. London is one of the most cosmopolitan cities in the world so it’s hard to compare, but the way we host people in New Zealand is very different. The service is more personal: Kiwis go over and above and there are more personal touches. I like to think that at The Laundry we take the old-world authenticity and apply a new world energy and spirit.
You also have a collection of wines, NEW PRESS. How do you manage your time and balance everything?
I also have a 9-year-old daughter! I get up really early. It’s all about balance, perspective and surrounding yourself with people smarter than you. I have an amazing team who support me and who are in control. You have to work with the team you have around you, and nurture them so they love coming to work, which makes my job more manageable.
Why did you decide to create a collection of wines?
In amongst everything else, I thought it would be a good idea. I’ve always had an exceptional soft spot for New Zealand and having the largest collection of New Zealand wines under specialist cellars, I wanted something to put my stamp on.
Would you recommend hospitality as a career?
Absolutely. I love hospitality and I wish more people would jump on the band wagon. We lose people because the younger generation think it’s not a profession, but it’s one of the most wonderful and inspiring professions out there. Yes, it’s hugely demanding and we have to deal with expectations and balance a million things, but the energy is like no other. We need to nurture the next generation so they see the value in hospitality.
What’s to come for you in 2020?
This year is all about understanding who we are and where we’re going – It’s all about ensuring we are creating a business that’s inspiring, rewarding and keeping our teams happy so we can grow together. We’ve also got a terrace opening at The Laundry.
How would you describe your career right now?
A hospitality warrior, but in a really positive way. I’m just trying to make my mark and bring people happiness.
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