Restaurateur, Greg Bureau grew up in the Loire Valley before relocating to the UK and opening Hexham's Bouchon Bistrot. We chat to him about a career in the industry and his Gallic gem of a restaurant.
Did you always envisage a career in the Restaurant industry?
My parents own restaurants in the Loire Valley in France, therefore I was kind of born into the industry.
What is the favourite aspect of your job?
Giving pleasure to my guests, both on the plate and with the dining environment.
What was the inspiration behind launching Bouchon?
I always wanted to own a restaurant since I joined the industry, so I started in the kitchen, then moved to front of house, particularly on the wine side. I built my knowledge in France first, then in the UK. I had the name and style of eatery in place long before I opened in Hexham, all I needed was a site!
How has the industry evolved since you started your career?
When I started in France, the industry was booming with plenty of staff knocking on the doors for a job which was the same in UK at the start. Now, we find it very difficult to find staff willing to commit to the hours, it is a lifestyle more than just a job. Our customer base have also evolved, their knowledge is so much better than before and the choice of restaurants has also progressed – they have a lot more choice than before.
Where do you see the restaurant in 5 years time?
We are in a process of a major refurbishment in Hexham, with a bigger dining room planned for downstairs, a modern “glass box” on our 1st floor dining area and a roof terrace at the back. We are also extending the kitchen for more work comfort and production. We don’t do things in halves here! I wanted to have all of those changes ready for this year, but we decided to take our time to do it properly. I’m hoping work will start towards the end of the year, ready for spring time 2019. Watch this space!!
Who are your own culinary heroes?
I do like Raymond Blanc, his approach to food and how he has developed.
What is your favourite dish?
It’s not really a favourite dish, but I’m more for the overall experience, the freshness of the product, the people you are with and the environment…
What is the best piece of business advice you have been given?
I have learned the tough way, on my own kind of. Still making mistakes, but learning along the way. I’m just more aware of how to organise myself.
How do you like to unwind?
Me and my wife Clare love eating out, so anything to do with good food and wine, and we are in our element!
Who would be your four ideal dinner guests?
No particular preferences, anyone enjoying good food and wines!
