Admittedly, Heston Blumenthal is one exception to this rule. Almost everything he does reflects his passion for experimental cooking, but today in the Telegraph he talks about the other thing he’s quite good at – growing a successful business. The Fat Duck is one of Britain’s (and by extension, the world’s) best restaurants and despite a blip this year, when contaminated fish made 500 diners ill and the restaurant had to close temporarily, continues to achieve accolades galore. Predictably, Heston the businessman has a few shortcomings; accounting being one of them. He sites the example of celebrating a £400 weekly profit early in his career before an oven, costing £500, turned up on his doorstep. No prizes for guessing Blumenthal’s biggest business bugbear (it’s taxes).
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