Ratnesh Bagdai
Coming from a family background of accountants and various businesses, I guess it was I was always destined towards a career in finance. At the outset I really enjoyed studying economics and was gearing myself up for a role in the city or investment banking.
After completing my studies and with a large overdrawn bank balance, I took the first job I was offered at Sheraton Hotels. My father was not happy at the time and wanted me to follow the traditional route of working in an accounting firm, which was simply not me.
The role at Sheraton was great, I learned everything about F&B control, budgets and whilst acting as Duty Manager, I discovered the important role of hospitality. The group was huge and soon I wanted a role that reverted around me and not a corporate international entity. I wanted to be my own person and not just another number of the employment staff.
After a small stint at a city wine bars operation, I had a call from Jeremy King from The Ivy and Caprice Group. He explained that the group were embarking on the opening of the third restaurant, J Sheekey and needed someone to head up the finance team and strengthen the board. It was the Board appointment that I was most interested in and that’s how I started to work alongside Mark Hix who was appointed to Chef Director at the same time.
Working with Mark was great, I introduced IT and networking to the group, new software and F&B programmes. Mark clearly saw the benefit in increased control, better margins without threatening the quality. It was the financial awareness that both he and I thrived on for a working relationship.
The group’s expansion and acquisitions trail was great for everyone and really opened up everyone’s view of the industry at large. It was at that stage that Mark and I decided to venture out and open a restaurant ourselves, The Rivington Grill in Shoreditch. Humble investment with a humble business approach, weekly meetings and rent a crowd evenings at the start but soon after it enjoyed year on year success.
In 2003 I left the group to take up a number of consulting opportunities that come my way, to name a few, Brindisa Ltd and Rick Stein were of particularly interest. I have never looked back, being my own boss, running an accounting business with a small team and having to the operational exposure as part owner in the restaurants is great.
I always felt Mark would at some stage venture out and put his name above the door. Hix Oyster and Chop was the ideal location and has been a great success. Our Fish House Restaurant in Dorset is an ideal setting and helps enhance the whole business.
I am now working closely with Mark than ever before, we have a great management team. Looking forward, we aim to grow the group and create a following. This should help Mark achieve more professionally and indeed financially, that’s my objective for sure.
