As a brother and sister team ourselves here at Hot Dinners, we always take note when we hear about another group of siblings opening up a restaurant, cafe or bar here in London. Now we've interviewed loads of them to find out why on earth they decided to do it (and whether they'd do it again!)
Anna and Nev Pellicci - E.Pellicci
There’s been a Pellicci working behind the counter at this legendary Bethnal Green cafe since it opened its doors in 1900. Now siblings Anna and Nev are in charge, alongside their mother Maria and cousin Tony.
“Working with my brother Nev is a unique experience,” says Anna. “We have our moments of fighting like cat and dog, but those have become fewer as we’ve grown older. We’re both in it for the same reasons – our kids – but we’re also third-generation owners, proud to carry on what our grandparents started and what our mum and dad worked so hard for.”
As the eldest she admits, “It’s very much a big sister-little brother dynamic, especially when we’re out the front, and we play on that a lot. Although we have also been mistaken as husband and wife a lot which is hilarious. "Being siblings, we’re comfortable enough to say anything, even the harshest things, knowing it’ll be forgotten in a second. It’s part of our bond, a mix of honesty and humour.”
"This sibling bond creates a family dynamic in the caff that our customers seem to really enjoy. They feel like they’re part of our extended family.”
Ifeyinwa and Emeka Frederick - Chuku’s
Having survived the trauma of opening four weeks before the first lockdown, siblings Emeka and Ifeyinwa have seen their Nigerian restaurant go from strength to strength. Of course, it didn’t hurt one bit when Beyoncé handpicked them to give a grant when her tour touched down nearby.
It turns out that being a sibling in business is another interesting fact about Chuku’s. “Neither of us were prepared for how often we would be asked asked that question over the last decade,” says Ifey. “Imagine embarking on a grand adventure with your best mate - that’s what it’s like running Chuku's with Emeka. The jokes we share each are priceless. But it’s not just about the good times; having Emeka by my side during tough moments makes all the difference. He’s always there looking out for me.”
Emeka is equally keen to praise his sister. “Ifey’s mind is something else - she’s always challenging me with her next-level thinking,” he tells us. “She writes for the screen and stage, dances and is always taking on some new personal challenge, all whilst running Chuku's. From the outside, it might look effortless, but I see how much she puts into everything - 110% all the time.”
““Her name, Ifeyinwa, means ‘there is nothing like a child,’ but to me, it means ‘there is nothing like a sister’.”
Lucas and Geoff Leong - Taku
Twenty years separate siblings Lucas and Geoff Leong but they’ve taken that gap and used it to their advantage when opening the omakase restaurant Taku in Mayfair and, more recently, Hampstead.
“One of the hardest things in any business is finding someone you can trust and rely on,” says Lucas. “With Geoff, I am assured that I have that person…the best part is that it brings us a lot closer. I get to spend a lot of time with my brother and working together has strengthened our bond.” There are downsides he admits, like never escaping the family business. “We never switch off! We are always talking about new ideas, projects and current work matters at dinner or on holiday together - but hey, when you work in something you are passionate about, it doesn’t feel like work.”
“Geoff and I have strengths in different areas…It allows us to both get more done and bounce ideas off each other.”
“One of our strengths is our age difference,” adds Geoff. “One in late 20s and one in late 40s which really helps to build a crossover of understanding many of our customers.”
Harry and Leah Lobek - London Shell Co
The London Shell Co is firmly (and fully) a family business with siblings Harry and Leah working alongside Harry’s wife Lucy and her cousin Stuart. Together they run the two floating restaurants The Prince Regent and The Grand Duchess in Paddington along with the London Shell Co fishmonger and restaurant up in Highgate.
“We are the exception to the norm,” says Harry who believes that family businesses are dying out in Britain. “The family-run restaurant is an established concept in many countries worldwide. In the UK they don't seem so commonplace, but maybe I'm wrong?”
Whether that’s true or not, Harry says of being in business with sister Leah, “I think siblings are very good at making it work, because we have had to our whole lives. But on the flipside, we can be the chief architects of winding each other up, we instinctively know what buttons to push.
That said, “The positives far outweigh any of the difficult moments we have shared… .We have experienced some beautiful once-in-a-lifetime things together, notably building and managing three excellent restaurants. I wouldn't want to do it with anyone else.”
“When we are both pulling in the same direction the energy could be described as kinetic. Incredible efficiency when we need to get things done. Bordering on telepathic.”
Gabriel Larraz and Marta Verdu- Broken Eggs
If you’re obsessed with the perfect oozy tortilla then you’ll already know about Spanish restaurant Broken Eggs in Fitzrovia, where the amazing tortillas are inspired by all the time that siblings Gabriel and Marta spent at their grandmother’s table.
As Gabriel sees it the stress of launching your own business can be precisely when you need someone beside you who knows you better than anyone else. “Venturing into hospitality has been a rollercoaster of emotions. We've had tough moments, and having your sibling next to you during those times, then savouring the victories together, is a feeling I can't put into words.”
“Starting a business with my sister is an experience I would not change for anything in this world. Without her this journey would not make sense.”
One thing he notes about the experience was learning how to be colleagues as well as siblings. “It took a while to adjust our communication for a professional setting… we were not only business partners we also lived together, which made the work conversations quite frequent. I remember we had a few arguments at home regarding the business, and we decided to structure meetings so that business was only talked about during those times and not at the dinner table.”
Kirk and Keeley Haworth - Plates
Brother and sister team Kirk and Keeley are behind the hugely successful launch of the plant-forward restaurant Plates in Shoreditch. Within minutes of bookings going online for Great British Menu winner Kirk’s food, tables for the next six months had sold out.
For the pair, opening Plates was the culmination of a long-term plan. “It was something we’d planned for many years,” says Keeley. “We always saw huge benefits from the start; both totally committed, with instant trust and loyalty, and we have always had the same creative vision, which has helped tremendously.”
Of course that doesn’t mean there haven’t been strong words said along the way. “We had our biggest fallout in the early days over the design of a cake,” she remembers. “It went on for a few weeks I think! That’s sibling stubbornness for you - neither one of us wanted to back down.”
“For anyone thinking about it, I’d ask yourselves if you want the same things, and if you do and have full belief in your product/service then go for it!”
Jackson and Frank Boxer - Brunswick House and Below Stone Nest
Brothers Frank and Jackson own two businesses together - the much-loved Brunswick House restaurant in Vauxhall, which they opened back in 2010 and the more recent opening of the dive bar Stone Nest on Shaftesbury Avenue.
For Jackson, there’s nothing quite like working alongside your sibling. “The only greater privilege than having an amazing sibling at all, is having the opportunity to work alongside them,” he tells us. “I've done projects alone, and while it can be exhilarating, it's nothing compared to the rewards of working collaboratively. A team around you with whom to share the great triumphs, and the crushing frustrations, is infinitely more durable, not to mention pleasurable, than trying to carry it all on your own back.”
According to him, there’s something next level about the work you do with someone you have such a close family relationship with. “I've worked with many fantastic individuals, with whom it's been my great honour to wade into the battle of service but none of these compare to the richness, the pleasure, the pride, the magnificent blessing of someone you've known since close to birth.”
“To be able to build beautiful things with my brother, well, that is the greatest blessing I can imagine”
Dipa and Trishna Chamling - Eat Momo
Sisters Dipa and Trishna are the proud proprietors of newly-opened Eat Momo, a Nepalese dumpling shop in Borough Yards. They were inspired to open it after years of family momo making sessions - they even co-opted their dad to come up with the playlist here.
For Trishna, the best thing about working with her sister is having someone she can fully depend on. “We can count on each other in ways that might not be possible with other business partners.” That does have its downsides though as she points out. “When it’s time for family events or holidays, we both end up being away from work at the same time, which can be challenging.”
“One of the biggest pros is that we understand and relate to each other because we’ve known each other our whole lives. This deep understanding translates into a level of trust and communication that's hard to beat.”
Dipa adds; “We often commute together, which gives us time to discuss plans and strategies before the day even starts. Even when we’re not in the same city, we’re always in touch through calls, keeping each other updated and aligned.”
Arianna and Giovanni Izzo - Unlock
When your sister trained as a chef at a famous Neapolitan bakery and you own two restaurants in Florence and Pisa, the idea of opening a pizza place in East London makes perfect sense. That's the story behind Hackney Wick pizzeria and art gallery Unlock, where the food is overseen by siblings Gio and Anna.
For Gio, an absence of sibling rivalry at an early age proved to be the first clue that they might make a good team. “I recall a time when, if one of us did something wrong and our parents questioned us, we never pointed fingers… This early sense of solidarity has translated seamlessly into our professional lives.”
“Knowing that my back is always covered gives me immense peace of mind. I don't have to worry about the things I can't see because she's there for me, just as I am for her. This certainty makes a world of difference, especially during the intense moments of service.”
He also believes that working with his sister has helped them achieve that authenticity that London’s diners are always looking for. “Our deep understanding of one another means we can't afford to be anything but authentic. It's like being judged by someone who knows you better than you know yourself, which keeps us honest.”
Markos, Alexandros and Stefanos Tsimikalis - Vori
Modern Greek street food is the inspiration behind Holland Park Vori which former City trader Markos Tsimikalis opened with his siblings.
One of the big advantages he sees of working alongside his brothers is the ability to speak freely on business matters. “Because my brothers and I know each other so well means we can discuss things honestly and frankly without having to stand on ceremony,” he says.
That no-holds-barred approach can have its downsides though. “Having to separate family ties from the professional aspects of a business relationship can often be challenging too, especially when demanding so much of each other means we occasionally cross the line.
“There are so many pluses I can list when it comes to working with my siblings. The blind trust we share, the closeness that comes with having the same mindset, objectives and end goals and the fact that we can lean on each other in times of need.”
Shing Tat Chung and Wai Ting Chung - BAO
It’s a family affair at the hugely popular Taiwanese restaurant group BAO with siblings Shing Tat and Wai Ting joined by Shing Tat’s wife Erchen Chang (above right)
“The pros [of working with a sibling] greatly dwarf the cons,” the siblings say. “A relationship built on trust and knowing that we’re both working to the same goals is unrivalled. But in the testing times, given the close relationship, patience can wear thin more quickly.”
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