I first met Hugh Sanderson when I was writing about Bar Savarin, a very lovely wine bar which he recently opened with a gun hospo crew in Cheltenham. I loved the way Hugh talked then about the idea behind Savarin, which comes from French writer of gastronomy, Jean Brillat-Savarin who said, ‘To invite people to dine with us is to make ourselves responsible for their wellbeing for as long as they are under our roof.’ That lovely idea of hospitality is super present amongst the team and I really wanted to hear more from Hugh. The team have been waiting for a liquor licence for months so that they can open four nights a week instead of just the one as they have been doing and Hugh and I discussed that in the chat the other day. Literally, the next day I saw on Instagram that the licence has come through and Savarin is able to operate in all its glory. I am so happy for them and I’m happy that Hugh is feeling better, as is the way these days, our first attempt at a conversation had to be postponed because he had succumbed to the spicy cough. There is so much for people in hospitality to consider now more than ever and I am grateful to Hugh for his generosity in sharing where he's at now as well as his story.