The 10 in 8 concept was borne in response to Alan Murchison’s ambition to build a financially sustainable collection of fine dining restaurants over an eight year period. Each restaurant would be individual, representing the highest standards the industry could offer and be capable of earning at least one Michelin Star within just 3 years of opening. More importantly, each restaurant would create an industry “star” celebrated for their excellence in the hospitality industry.
To achieve this each of the group’s restaurants would be run by Chef’s and Front of House experts that were developed from within the Group giving all Team Members the chance to develop their own individual skills and ambitions to work at the highest level in what is a notoriously difficult industry to both survive and prosper.
To achieve the highly ambitious goal of both 10 Michelin Stars in 8 years as well as a minimum of 10 “personality stars”, the 10 in 8 Group had to be structured so it was financially viable. Crucially, all Team Members had to understand balance sheets and profit and loss accounts. They had to appreciate cash-flow demands and capital appreciation. They had to be mentored and then managed to allow them to reach their individual potential.
The 10 in 8 Group is not about quantity. It is certainly not a chain. It is a breeding ground for raw talent that can be harnessed and focused into running some of the industry’s best and most highly regarded fine dining establishments. It is in effect a youth academy for our future restaurants developing Chef’s, Sommeliers and Front of Houses Team Members into world-class professionals.
The 10 in 8 Group includes the Fine Dining Academy that incorporates a cookery school at its heart but which is also a business academy for the up and coming stars within the Group. The cookery school teaches Guests from our restaurants the skills required to prepare and deliver a fine-dining experience whilst the Academy coaches new talent to become proficient restaurateurs capable of running a financially viable fine-dining experience. Coaching includes financial management, marketing, sales and business development, strategic thinking and tactical development. Rising Stars spend time in each of the Group’s restaurants honing their skills and ultimately, if good enough, get given their own restaurant to run and develop with enough freedom to express their own individualism and personality.
Also in the Group is the 10 in 8 Management Agency that cares for existing and rising stars. It manages their public profiles in a sustainable and disciplined manner ensuring that their individual brands are respected and appreciated throughout the industry.
Of course the 10 in 8 Collection also includes the restaurants: L’ortolan, based in Reading, Berkshire and already boasting one Michelin Star under Alan Murchison’s name; La Bécasse, based in Ludlow, Shropshire now run by the highly talented Chef Will Holland; Paris House in Woburn, which the group opened in February 2010 and was awarded one Michelin-star in January 2011 under Chef Phil Fanning; the restaurant at Hotel TerraVina, a chic boutique hotel in the idyllic New Forest.
To complement the restaurants the 10 in 8 Group is also accepting new members to Les Caveaux, an intimate wine and spirits experience for connoisseurs that desire a higher level of involvement in both the art of pairing wine with food as well as the development of an appreciation for some of the industry’s most rare spirits.
To round off the 10 in 8 experience, the Group is soon to launch its own Chocolatier supported by Sir Hans Sloane and the phenomenal talents of Mr. Bill McCarrick. The hand-made chocolate will be provided in all the 10 in 8 restaurants but the skills of manufacture will also be brought to the fine dining academy where Guests and Rising Stars alike can be taught the fine art of chocolate making.