#restaurateur

[wouldyourecognizethisperson-poll]

Would you recognize this person if you saw them in public?

Yes, I know who this is and I feel confident that I would recognize them

I know who this is but I’m not sure I would recognize them in person

They look familiar but I’m not sure who they are

I have no idea who this is

Nuanced answer

Voting ended onDec 9, 2025

[rotor25]

Verel-de-Montbel - Découverte du métier de restaurateur de piano

[yourdailyqueer]

Ritu Dalmia

Gender: Female

Sexuality: Lesbian

DOB: Born 1973

Ethnicity: Indian - Marwari

Occupation: Chef, restaurateur, entrepreneur, writer, activist, presenter

[scotianostra]

February 9th 2002 saw the death of John Noble, co-founder of Loch Fyne Oysters and Loch Fyne Restaurants.

n 1978, Noble was looking for a way to help support the estate, which he had inherited, along with considerable debts, from his father in 1972. When Andrew Lane, a marine farmer, suggested the idea of growing oysters, Noble was immediately enthused.

Recalling that in his childhood he had ground up oyster shells to feed to the hens, he was also aware that the unpolluted Loch Fyne waters, warmed by the Gulf stream, would be ideal for growing shellfish.

However, when he told his bank that he was going to lay an oyster bed, they were unimpressed. “Everyone must have a hobby, Mr Noble,” they responded.

But Noble realised that oysters, which had once been a cheap staple in Scotland, could again be popularised. “We were,” he recalled, “reverting to an ancient tradition.”

The venture grew from a few hundred seed oysters to the millions that are laid down today. Noble and Lane created a flourishing industry, and Loch Fyne Oysters are now exported to shops and supermarkets across the world.

Noble himself became something of an oyster expert. He had an encyclopaedic knowledge of the history of oyster growing and a great love of bivalve trivia; he enjoyed explaining the prodigious feeding habits of oysters, which, when in search of food, filter so much seawater that, were they the size of humans, they would down the equivalent of five municipal swimming pools a day.

Soon Loch Fyne Oysters was branching out with oak-smoked salmon, mussels, langoustines and many other delicacies, which are sold through Noble’s successful mail order business.

In 1980, Noble and Lane decided to set up an oyster bar at the head of Loch Fyne. It began as an umbrella and a trestle table and was then transferred to a nearby cowshed. Soon the venture had become a restaurant, open all day (which particularly suited Noble, who regularly took breakfast there) and serving oysters on ice and fresh seafood in simple surroundings.

Noble’s ethos, that anybody should be able to enjoy good food at a reasonable price, proved highly successful, and Loch Fyne Restaurants is now a large chain of eateries.

Noble was immensely proud that his smokery, restaurant and mail order business at Ardkinglas provided “as many, if not more, jobs” than it did when it was a traditional working estate in his great-grandfather’s day. At the time of his death, his enterprises employed more than 100 local people.

There are 10 Loch Fyne Restaurants up and down the country, providing fresh, sustainably sourced, flavoursome food.

[francepittoresque]

PATRIMOINE | Le vitrail photographique, cet art oublié du XIXe siècle ➽ https://bit.ly/2UiuL40 Au croisement de la photographie et des arts du feu, le vitrail photographique a connu son heure de gloire au XIXe siècle alors que la France était en plein renouveau catholique

[sroiretni]

[chaoticallymindful]

I don't know what is so fucking hard for some people to fucking grasp on tik tok, but tip your fucking waitresses/waiters/wait staff at restaraunts. Tip your fucking uber & cab drivers. Tip the person doing your nails. The federal minimum wage for wait staff is 2.13.

TWO DOLLARS AND THIRTEEN CENTS AN HOUR. THIS SHOULD BE ILLEGAL.

If you can't afford to tip your wait staff, don't go out. If you say that you don't need to tip because "they know what they got into" and "they should just get better jobs if they're unhappy" you're part of the issue.

[cheminer-poesie-cressant]

(petite scène de la ville quotidienne, XL, la lumière à l’oeuvre)

les tailleurs de pierre achèvent la restauration de la grande fontaine, dans une pleine lumière de soir d’été, leur travail de finition et de précision ainsi embelli ; les gestes se confondent avec les douceurs blondes du grès de la colonne remise à l’honneur par leurs mains agiles, réparatrices des éclats et autres usures ; les outils cisèlent, martèlent, soulignent, questionnent, amplifient, résonnent ; les joints s’accentuent sans excès, les faces courbes se lissent sans soubresaut et s’extrait peu à peu de la surface toutes les nuances oubliées ; d’ici quelques jours glissera à nouveau l’eau tout autour de la colonne pour signaler, dans l’exercice de quelques miroitements, l’élan retrouvé, les teintes nuancées, les dégradés précis, le grain revigoré, source d’une harmonie spontanée ; demain c’est la lumière qui poursuivra leur travail

© Pierre Cressant

(lundi 20 août 2012)