Robbie Bell (City Larder) - a lot of gratitiude

Melbourne chef Robbie Bell was on the cusp of launching a food distribution business when the pandemic hit, forcing many restaurateurs to turn their in-house creations into retailed food items. It was a timely move. He steps us through some of the pain points of launching a food brand and shares heaps of practical tips for those who might be considering bottling that sauce. We also talk about hospo culture and why he thinks it should be hard to run a restaurant. Oh, and gratitude - a lot about gratitude. https://www.instagram.com/robbiebell8/?hl=en Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/

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