Andrew says he recognised this phenomenon from the start in the hospitality sector. “They’re basically building their whole businesses on the back of exploitation of other people,” he says. Despite this early realisation, the passion he had for his craft kept him from walking away for years. “When I started back in the pub, my ambition was to get to that Michelin-starred level,” he says. “So, I decided that the money didn’t matter, which obviously it does.”
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