In short
Ruthie's Table 4 Podcast Episode Summary
Podcast Overview Title: Ruthie's Table 4 Description: A conversation series with Ruthie Rogers, co-founder of The River Cafe in London, discussing the profound role food plays in our lives—connecting personal memories, cultural identities, and emotional experiences.
Episode Details Episode Title: Bonus: Gabriela Hearst on Running Her Business Episode Description: Gabriela Hearst joins Ruthie to share insights on entrepreneurship and the significance of investing in staff.
Key Themes and Discussions
Business Philosophy
- Ambition vs. Control: Gabriela discusses the challenges and considerations of expanding her business.
- Emphasizes the importance of maintaining control over quality and the customer experience.
Team Dynamics
- Importance of a Strong Team:
- Gabriela credits her success to her close-knit team, particularly highlighting a key team member, Sebastian, likening their relationship to that of family.
- Emphasizes the pride she has in her team, referring to them as "Navy SEALs" for their focus and dedication.
Sustainable Practices
- Sustainability in Business:
- Gabriela discusses her commitment to sustainability in her stores, focusing on using materials that minimize environmental impact.
- Mentions collaboration with renowned architect Sir Norman Foster to ensure sustainable design in her stores.
Personal Connection to Food and Heritage
- Emotional Connection:
- Both Gabriela and Ruthie reflect on how their backgrounds and personal stories influence their culinary and business decisions.
- The discussion touches on how authenticity and a sense of home are central to their brands.
Food as a Cultural Element
- Food Reflects Values:
- The conversation reiterates the idea that food is not only sustenance but also a representation of cultural and personal values.
- Discusses the importance of serving quality meals to staff, reflecting care and respect for those who work within the industry.
Design and Aesthetic
- Store Design Choices:
- Gabriela shares her thought process in choosing store locations and designing the spaces, emphasizing that each store should feel like a home.
- Materials used are sourced with sustainability in mind, such as Welsh military barracks wood and London fallen pines.
Conclusion The episode presents a rich dialogue around the intersections of food, business, and personal identity, showcasing how Gabriela Hearst’s values and experiences shape her approach to entrepreneurship. The emphasis on teamwork, sustainability, and authenticity resonates strongly, illustrating the deep connections between food, culture, and personal integrity.
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For more information about The River Cafe and its recipes, visit:
- [River Cafe Website](https://rivercafe.co.uk/)
- [Instagram](https://www.instagram.com/therivercafelondon/)
- [Facebook](https://en-gb.facebook.com/therivercafelondon/)
Written by AI. May contain mistakes. Listen to the episode to check what was said.
Chapters
Tap a time to open that second in VOTransition to Gabriela Hearst
0:35 to 1:15
Hosts introduce Gabriela Hearst and set the stage for her insights.
“It's a new year, and on the podcast Health Stuff, we're resetting the way we talk about our health.”
Running a Business from Afar
1:15 to 3:30
Gabriela discusses managing her business remotely and the importance of her team.
“And you have, I always say it's about ambition and control.”
Sustainable Design in Hospitality
3:30 to 4:45
Gabriela shares her approach to sustainable design and quality in her stores.
“I was like, yes, of course you, of course.”
Values and Work Culture
4:45 to 6:40
Exploration of the values that guide Gabriela's work and her treatment of employees.
“So everything, all the floors is Welsh military barracks.”
Transcript
Automatic transcript. May contain errors.0:00This is an iHeart Podcast. Guaranteed Human A new year doesn't ask us to become someone new. It invites us back home to ourselves. I'm Mike De La Rocha, host of Sacred Lessons, a space for men to pause, reflect, and heal. This year we're talking honestly about mental health, relationships, and the patterns we're ready to release. If you're looking for clarity, connection, and healthier ways to show up in your life, Sacred Lessons is here for you. Listen to Sacred Lessons with Mike De La Rocha on the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts. Hi, I'm Dr. Priyanka Wally.
0:36And I'm Hari Kondabolu. It's a new year, and on the podcast Health Stuff, we're resetting the way we talk about our health. Which means being honest about what we know, what we don't know, and how messy it can all be. I like to sleep in late and sleep early. Is there a chronotype for that, or am I just depressed? Health Stuff is about learning, laughing, and feeling a little less alone. Listen on the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts.
1:07I have one restaurant. We've often been asked to open ones in Las Vegas or in Miami or even in the other side of London. And you have, I always say it's about ambition and control. Yeah. You know, you have the ambition, but you also know that you can't have somebody walk into your restaurant in Miami and say it can happen it happens here they're not a bad meal but uh how how did you do being able to do toothache a ranch and launch gabrie house from that distance um i think it's like the same way of like um first of all the team right like it wasn't for my foreman's for sebastian which is like a brother yeah it couldn't have happened i mean this is the most executive i mean he is a ceo i mean it's like and when i heard my father's ranch i was like okay now we're gonna use a computer here's a computer you have to learn how to use this and here's the phone now we're gonna do excel sheets yeah i know so we we if it wasn't for him this was not even a remote my i was doing the annual excel sheet this uh weekend and my son was like you also do this yeah and uh my team and in New York I have I have team members that have been with me since Candela and it is my team that I mean I am so proud of them like I could talk for hours we just did a show in Paris I have my team is like five six people yeah and we show among teams that have hundreds of people yeah but they are so Navy SEALs you know like I think you feel the same in your kitchen they're just so focused and they have so much fashion because they know I don't go cheap they know that I'm looking for the best ingredients and like what I if I don't have a product of quality yeah like I close down yeah do you know what I mean like I don't not doing it it's like it has to be great but that talking to your growth I only open places that I want to go visit like I want to be and they're like homes my stores like we open in LA and it's like a home as well I've been there it's beautiful it's so beautiful and the furniture is it's all done by fallen sycamore trees that were going to be trashed and and the ceiling it's all done half by hand plaster because we don't change stores all the time you know it's like that's how the store is going to look for 10-12 years we're going to build it right maybe we're going to have to fix it a little bit here and a little bit there but that's the look and then the the thing that is very interesting was that i remember the moment because they were going to show me other locations and i was staying at claridge's this is like 20 uh 20 late 2018 because we did the store in 2019 and i crossed the street and i'm like that's the spot yeah that's the spot like that is the spot like i'm sorry i'm not gonna to see anything else and it wasn't like like it wasn't like this grand thing that was calling you at the time and then I wanted to be sustainably done with the lowest impact possible and I emailed Sir Norman Foster asking him for an advice on our architect that would recommend that would help me in my little store because he's like the premium leader in like sustainable architecture and she He was like, why not me?
4:39I was like, yes, of course you, of course. And so we tried to do the lowest impact possible. So everything, all the floors is Welsh military barracks. All the wood is London fallen pines. So what they did in the ceiling, and you really realize when you're a master, because at one point we were talking about a bench that he'd seen in the store and he started to sketch it. and he sketched out of memory and the precision of that sketch I mean, I like to sketch it would take me three lifetimes to sketch like that it was impressive, like out of memory it's like his handwriting and yeah so that store, it's beautiful we're not going anywhere do you think both for fashion and for food and for ranching that how to how to keep these values happen the people who work for me is that if we give everybody a window to look out of if we give everybody you know a good meal at the end of we don't ever buy cheap food for the people who work here we give them they can't work more than one double they can't you know they have to have two full days off you know if we if we work like that with the people who work with us then I think that comes back in a circle and yes it's a of a ranch, you know, and the other thing that I've always think about it, the other thing that a ranch has, and being a rural person has, is that because you're so remote with a group of people that I always have this problem that I always believe what people say to me immediately, because I'm wired to like, I just think, why are you going to, like nobody's going to tell you something, because you know each other, So there's an authenticity that gravitates to me, that gives me a true experience.
6:40So that's what's my radar. I may not know about something, but I can spot quality. Like I can spot something that is made with time and integrity, even if it's nothing to do with... So that's how I function. I think that's my only quality.
7:04Satsang with Mooji
From the publisher
Gabriela and Ruthie discuss their experiences of setting up a business, and the importance of investing in staff.
See omnystudio.com/listener for privacy information.




