Karen Dudley

“The real challenge for the future is... how we feed people well and sustainably, and make money for everybody. There is enough”

“The most fun is when you're a small operation and you manage people's expectations... There's a joy there of being really clear about what it is that you're offering”

“You have two layers: you have all the people you're looking after and then you have all the customers coming... There's a joy but also an obligation and a commitment to this life. And ultimately it was quite exhausting! I sometimes had to go home salary-less in December...”

“I came to business as a creative... As time went on I had to learn how to make business work, that wonderful trifecta of having your systems and your creativity and joy and love connect in some way...”

“... but I think few understand just what it takes to run a restaurant, keep a restaurant and look after 20 staff when you don't know what you're looking at... The conviviality of The Kitchen - I just knew it wasn't going to be the same again.”