![]() My work is all about light - the way it hits and transforms places, people and objects. We had 2 hours for speed painting - that was a very good discipline and set me up in good stead ever since. Julian and Serena Barrow generously let us paint in his studio in Tite St under Paul Gildea. I trained as an art teacher and taught children and adults for years before becoming a full time painter over a decade ago.Ībout 20 years ago I was lucky enough to be a member of the Tite St Group. I went to the City and Guilds for Foundation and CCAT for a combined arts degree. I’ve always wanted to be an artist and consistently painted. What’s your background as an artist and how did you come to work ‘en plein air’ – a painting technique that is having a resurgence today it seems? We caught up with ‘en plein air’ artist, Louise Diggle, who is part of the Chelsea Art Society A-Z exhibition 4th-12th November. Interview with Chelsea art society artist, Louise Diggle We hope to expand further in the next couple of years and continue to grow and enhance our ideas. When it comes to culinary experience London is up there with the best places in the world. ![]() The restaurant industry is evolving with a lot of new concepts coming from New York and Los Angeles. How do you see the future of hospitality over the next few years and what are your future plans for the restaurant brands? It has become a lot more international and welcoming to new shops, concepts and is ever evolving! But what hasn’t changed is the sense of community. How have you noticed the local Chelsea area change and develop since you started? You also own Beaufort House opposite – how do you approach both differently? And how do the customers differentiate?īH is a totally different offering, even though they do cross paths, Azteca is a little more relaxed whereas BH is a members club and is more a lunch/ Brunch family oriented spot with different event spaces for different celebrations and occasions. What do you love about the Chelsea neighbourhood as a restaurant destination and the local community?Ĭhelsea has a village feel to it and the customer base are all locals so everyone knows everyone and always see familiar faces often becoming good friends of yours! Great food and a memorable night! One tequila, two tequila, 3 tequila floor :) It is a simple formula of great food, great cocktail, fun atmosphere and excellent service will keep your customers loyal.Īzteca is such an experiential form of restaurant going – what can customers expect from an evening at Azteca? The culinary experience is evolving, which is why we are now opening Azteca Battersea as a fusion of Mexican and Japanese food. We have brought Mexico to a little part of Chelsea.Īzteca was ahead of the curve in focusing on all things Mexican – according to research its now the fastest growing culinary wave in the UK – how have you developed to keep your offering unique? We welcome all walks of life and our aim is so make sure guests have a memorable and fun evening with great cocktails and some delicious home-made fresh Mexican food. What do you think is the key to its success and longevity as a destination Mexican restaurant? (I know you said you have Clapham opening too) It is a fun concept which doesn’t take itself too seriously- very much loved by all locals and by generations alike. I took over Azteca in 2007 after falling in with the site and decided to take it over and give it a new lease of life. How did you come to take over Azteca and what attracted you about the unique concept? Originally opened in the 90’s, Hysa has been evolving the offering since 2007. We caught up with Louis Hysa, the owner of one of King’s Road Chelsea’s longest standing destination spots, the Mexican bar and restaurant, Azteca. Here are a few of the neighbours and their working life stories. In this series we are particularly interested in how people started their enterprises and what drives them. We are often approached by local organisations to share their ideas and their work.
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