Robbie Bell (City Larder) - a lot of gratitiude
b'Melbourne chef Robbie Bell was on the cusp of launching a food distribution business when the pandemic hit, forcing many restaurateurs to turn their in-house creations into retailed food items. It was a timely move. He steps us through some of the pain points of launching a food brand and shares heaps of practical tips for those who might be considering bottling that sauce. We also talk about hospo culture and why he thinks it should be hard to run a restaurant. Oh, and gratitude - a lot about gratitude.\\n\\nhttps://www.instagram.com/robbiebell8/?hl=en\\n\\nFollow Dirty Linen on Instagram\\n\\nhttps://www.instagram.com/deepintheweedspodcast/?hl=en\\n\\nFollow Dani\\n\\nhttps://www.instagram.com/danivalent\\n\\nFollow Deep In The Weeds on Instagram\\n\\nhttps://www.instagram.com/deepintheweedspodcast/?hl=en\\n\\nFollow Rob Locke (Executive Producer)\\n\\nhttps://www.instagram.com/foodwinedine/\\n\\nFollow Huck (Executive Producer)\\n\\nhttps://www.instagram.com/huckstergram/'