In short
WatchHouse’s design-led café scaling strategy (London, Abu Dhabi/Dubai, New York) and how it preserves a consistent guest experience while expanding globally; plus Alex Hunter’s shift from private jet brokerage to building The Sea The Sea, a UK-focused seafood restaurant/fishmonger expanding to a larger Chelsea site.
Guests and backgrounds
Roland Horne, founder and CEO of WatchHouse (opened Bermondsey, London in 2014; 28 locations across UK/UAE/NY; aiming for 500 by 2033). Alex Hunter, founder and CEO of The Sea The Sea; previously a private jet broker; opened Bonny Gull (2012) and The Sea The Sea (2019).
Key claims
WatchHouse scales via “core principles” plus an Entrepreneurial Operating System (EOS) with weekly “Level 10s” and a GWC role-fit framework; saturated markets can still be won with best-in-class experience (he cites Liquid Death). Neighborhood selection is about becoming a “local hero” and allowing the next evolution of independents. Hunter sources primarily from UK dayboats (aiming ~95% UK for Bonny Gull), uses direct links with small low-impact fishermen, and designs menus around what’s in season.
Notable examples
WatchHouse started in a 266 sq ft old church; compares neighborhood fit versus larger chains (e.g., Gal’s, Diptyque). Hunter’s new Chelsea site is ~5x larger with basement kitchen, grill focus, retail fish, terrace, and bistro; uses Scottish farm trout to reduce salmon reliance.
Written by AI. May contain mistakes. Listen to the episode to check what was said.
Chapters
Tap a time to open that second in VOMeet Roland Horne, Founder of Watch House
0:05 to 1:03
Introduction to Roland Horne and the story behind Watch House's rapid expansion.
“From the heart of the Italian Alps, South Tyrol is driving one of Europe's most compelling models for economic development.”
Meet Roland Horne, Founder of Watch House
2:28 to 3:16
Introduction to Roland Horne and the story behind Watch House's rapid expansion.
“the design-led cafe chain that opened its doors in London's Bermondsey back in 2014.”
From Aquariums to Coffee: Roland's Journey
3:19 to 4:26
Roland discusses his previous aquarium business and how it led to his passion for coffee hospitality.
“That's what we aim for within Watch House, wherever we go in the world.”
Scaling Challenges: Staying True to Brand
4:40 to 5:40
Exploration of the challenges faced when scaling Watch House globally while maintaining brand identity.
“I often talk about Liquid Death as an example.”
The Mindset of Hospitality in Business
5:44 to 6:46
Discussion on the mentality required to innovate and succeed in the hospitality industry.
“I mean, I think the first thing to say to start off with is you start with a mentality.”
Tools for Entrepreneurship: The Entrepreneurial Operating System
6:50 to 9:19
Roland shares insights about the Entrepreneurial Operating System and its role in business success.
“It's kind of a sort of free agent of theirs almost.”
Neighborhood Impact on Business Success
9:23 to 11:21
Discussion on the importance of neighborhood dynamics for the success of Watch House locations.
“I want to talk a bit about neighborhoods, because I said we're sort of coffee neighbors in a way here in Marlebone.”
Success and Competition in the Coffee Market
11:27 to 13:44
Roland discusses competition, local businesses, and maintaining quality in a saturated coffee market.
“of looked and actually, no, that's not where we belong.”
Investment and Growth: Backing by Mark Bezos
13:48 to 14:01
Insights into Watch House's investment from Mark Bezos's fund and its implications for growth.
Investment and Growth Strategies
14:01 to 18:30
Discover the investment strategies and growth motivations behind WatchHouse cafés.
“But what you want is an ecosystem that allows all of those things to be there.”
Show all 16 chapters
Introducing Alex Hunter and The Sea The Sea
18:52 to 19:36
Meet Alex Hunter, founder of The Sea The Sea, and learn about his restaurant journey.
“and a handy little list of the very best coffee shops in the world.”
Transitioning to the Restaurant Industry
19:37 to 21:05
Explore Alex Hunter's shift from private aviation to the seafood restaurant scene.
“complete with a seafood bar, grill, restaurant and a bigger retail space.”
Sourcing Sustainable Seafood
21:06 to 23:25
Understand how The Sea The Sea maintains sustainable seafood sourcing practices.
“As I was researching this, I saw that you had a quote in another publication that said that around 95 % of what you sell and serve comes from UK dayboats.”
Expansion Plans and New Location
23:26 to 24:55
Learn about the expansion of The Sea The Sea and its new location features.
“frying, roasting, grilling, that kind of thing.”
Menu Design and Dining Experience
24:56 to 27:09
Discover the innovative menu and dining experience planned for the new restaurant.
“much about consolidation as anything else, but also just being able to focus on one venue, one team, that we could do everything we wanted to do with the brand in it.”
Decor and Atmosphere in the New Space
27:10 to 28:00
Get insights into the design aesthetics and atmosphere of the new venue.
“Yeah, I'm actually working with the same designer who did our current site in Chelsea seven years ago, and also did our Hackney space.”
Transcript
Automatic transcript. May contain errors.0:00Alex Hunter:The Entrepreneurs on Monocle Radio is brought to you in partnership with South Tyrol. From the heart of the Italian Alps, South Tyrol is driving one of Europe's most compelling models for economic development. With environmental sustainability and peerless innovation at its heart, creating an ecosystem that will be a wellspring for the region and its businesses. A place where the future of resilient, high-quality business is already being built. South Tyrol is taking its great companies, spanning craft, industry, farming, technology and services, on a global journey, unlocking new channels, markets and platforms, taking South Tyrol international.
0:40Alex Hunter:Many outstanding South Tyrolian enterprises are small and medium-sized, but unified by the strength of their connection to the region. Strong local roots and identity with truly global ambitions. Planning today for sustainable success tomorrow and beyond. Find out how South Tyrol's on the way to the very top. Visit www.serttyrol.biz now. South Tyrol. Quality for life.
1:23Alex Hunter:Hello and welcome to The Entrepreneurs on Monocle Radio, the show all about inspiring people, innovative companies and fresh ideas in global business. Today's show is a hospitality extravaganza. First, we'll meet the founder of a coffee chain with close to 30 global locations and counting.
1:42Roland Horne:People look for quality, whether you're in Abu Dhabi, Dubai, New York, Miami. But what makes Watch House in Abu Dhabi feel the same as Watch House in New York? How do we actually do that? Truly, how do we do that?
1:55Alex Hunter:And later, we'll hear from a former private jet broker who gave up the, frankly, probably more lucrative aviation gig to go into the restaurant business.
2:05Roland Horne:In my head, I was going to be able to just own the restaurant and I would just carry on selling aeroplanes. But I quickly learned that A, that wasn't going to be the case and B, I loved it.
2:13Alex Hunter:This is The Entrepreneurs with me, Tom Edwards.
2:25Alex Hunter:You're listening to The Entrepreneurs. Roland Horne is the founder and CEO of Watch House, the design-led cafe chain that opened its doors in London's Bermondsey back in 2014. Since then, it's grown into a truly international business, with 28 current locations across the UK, New York and the UAE, and ambitions for 500 outlets worldwide by 2033. I'm delighted to say Roland stopped by our studios to discuss that rapid expansion, their record-breaking funding campaign, and how and why the company plans to take its premium coffee concept to hundreds of global locations.
3:06Roland Horne:I'm certainly not the coffee aficionado, and of course we have to be in our business. I'm the jack of all trades that goes in and sort of notices if something's not right in the music or the air conditioning's off or what have you. And of course, the core product has to be best in class. That's what we aim for within Watch House, wherever we go in the world. My reasoning for going into this or my previous business was an aquarium design business. And other things that I've done has always been very opportunity led. I'm not the most strategic person in the world. But I do have a gut feeling for if there's a gap in the market.
3:35Roland Horne:And I felt with coffee, with coffee hospitality, and there was a real lack of holistic experience, as I refer to it.
3:42Alex Hunter:Yeah, yeah. Listen, I was going to ask you about the aquariums. How do you even know if there's a gap in the aquarium architecture market? That's what I find amazing.
3:50Roland Horne:Yeah, I'm not a particularly spiritual person, but I would say I am an aquarius. And I had my jobs have been in, obviously, saltwater aquaria with Aquarium Architecture. And obviously more recently with Watch House. And I had a very short stint in oil straight out of my master's degree. So, yeah, there's a commonality there, maybe you could say. But no, I think the reality, no matter what you're doing, there's a sort of UX customer experience, guest experience element to all these things. and I often feel that those are, again, not done with true empathy and authenticity. I mean, they keep coming back to those words all the time and they're sort of codified and hardwired into WatchHouse's existence now.
4:26Roland Horne:But I think if you can execute whatever you're doing in a really best-in-class customer, guest experience way, you then back it up with a good product in a slightly novel difference positioning, then I think it's eminently possible to be in a very competitive space. I often talk about Liquid Death as an example. who decides to start a water brand in the most, literally, the most saturated market probably there is. So it's possible to find an edge in all these businesses. And actually, the other way of looking at this, which is often reminded by many of our investors, is a very saturated market is one that's very much a proof-of-concept market done, ticked.
4:58Roland Horne:It's not a totally novel product. So there's different ways of looking at it.
5:01Alex Hunter:And that's a kind of glass of coffee half full, I suppose. Just that point, though, about being true to the brand and having those core things that then your customers or your guests come to associate you with. As you scale pretty quickly with Watch House, both obviously we're familiar here in London, but now as we look global, how tricky is that? Because presumably the exact same things that suit... Well, it's funny, we were just talking about like the Marlabo neighbourhood where we both have some kind of coffee real estate. It's different, very different from one London neighbourhood to another.
5:31Alex Hunter:It's wildly different from a neighbourhood in Dubai, wildly different from a neighbourhood in Manhattan. So is that, I guess, one of the scaling challenges is how you stay true to those core principles whilst adapting and reacting to those new markets?
5:43Roland Horne:Yeah. I mean, I think the first thing to say to start off with is you start with a mentality. I mean, one of the reasons why I got into hospitality and obviously became the founder of WatchHouse is because I believed that there was kind of a bastardization really of hospitality. It was kind of running that true sort of private equity. You know, here's a model, let's repeat, repeat, repeat. And it just, to me, just was an interesting, not an interesting proposition whatsoever. And it's actually one of the things I really love about Monocle. like you guys go into different spaces where rather than just sticking into one single space over and over and over again which I also really really admire so the first thing is could we do something that was that truly made a difference and I think the second thing really then in terms of like how we really made sure that as we scale we actually get better is a mentality so it's you know we have the opportunity now because we have economies of scope and scale where we can have a culture director in our business where many smaller businesses don't have the opportunity we can innovate on novel new products within the business, which you can't when you're a smaller business.
6:37Roland Horne:So there's different ways of positioning it. That being said, it would be remiss of me to say that, of course, as you get bigger, the beast becomes harder to tame, as it were. So what we've done is we've implemented a growth structure called Entrepreneurial Operating System. I speak about it all the time. It's kind of a sort of free agent of theirs almost.
6:54Alex Hunter:A program called The Entrepreneurs is the perfect place to do that, right?
6:57Roland Horne:So I would say when people say to me, I have to get mums and particularly mums actually saying, oh, do you speak to my child? And I hate say but typically their son about entrepreneurship and and i kind of say actually the thing that really makes a big difference is yes there's a sort of nature nurture part to it of course but if you get over the minimum hurdle of do i have a sort of a thirst for entrepreneurship is the kind of that inquisitive nature well actually the next part really is the toolkit to actually go about utilizing and ideating around your your initial idea and the entrepreneurial operating system which is an american system full of loads of american jargons that slightly make me feel a a bit quick, you know, sort of jitter a little bit.
7:32Alex Hunter:Some of them are effective. Absolutely. That's why.
7:35Roland Horne:I came in horribly cynical. I'm Irish originally, but obviously I've got the British cynicism potentially inside me. I don't know what you can possibly say. Yeah, quite. Well, the Irish was just cynical, but really I came to it as kind of, oh, it sounds like another sort of big four consultancy load of nonsense. I am the visionary in my business, which I've slowly but surely getting more comfortable with as time goes on. But the point with this system is that it really does give you the ability to go, right, what makes Watch House in Abu Dhabi? feel the same as watch house in new york but how do we actually do that truly how do we do that and it's very simple systems so like one of the ultimate points about eos is is really it creates these frameworks and whether it's the people analyze the right person right seat or it's um running your level 10s every single week where it's basically the idea is you go into a meeting and you're 10 out of 10 and that's your expectation as a as a business rather than this kind of typically European approach of seven out of ten is good right so it's just changing the way you think about culture in in a more you know it's a very transparent simple way but how do you get that mission from the CEO whatever it is the the sort of the exec team right down to or up to depending on your outlook to the janitor like in the in the building how do you get that and I think it's really important that watch us that the team know totally about what we stand for as a business in terms of the core values.
8:53Roland Horne:And then finally, the final bit, which is really, really key, is this notion of GWC. So do you get the role? Do you want the role? Do you have the capability of doing the role? So I might be the right person in terms of my core values. When do you assess them? But actually, as CEO, do I get the role of CEO, G? Do I want the role of CEO, W? And do I have the capability of doing the role, C? And if I don't GWC, then I get found another role within the business. I can't want it. I can't get it. I kind of want it. And then I have a capability. it doesn't match up.
9:22Alex Hunter:Let's zoom out a little bit. I want to talk a bit about neighborhoods, because I said we're sort of coffee neighbors in a way here in Marlebone. And you've spoken really interestingly before about some of the, I don't know, even strategic pivots, perhaps, that you wish you had made earlier in the growth story of the business in terms of what makes that great neighborhood. And I don't know, I know you've done some sort of property development as well in one of your many hats, but do you think perhaps, I don't know, did you underestimate the importance or have you changed emphasis now in terms of like, what's the resi make up in a neighborhood and actually why that's really important if you're gonna get a branch that takes root in a really meaningful way for people tell me a bit about the the chemistry or the
10:01Roland Horne:alchemy that goes into that process yeah it's really interesting we don't have and we haven't spent significant money with market research companies and management consultants etc to come back and say this is the area the street the location should be targeted because of the a b c cds whatever it's not what we do what we tend to do really i mean again part of your question earlier was about this notion of saturated market so there is an element whereby if we look and we see a comparable premium offering the gales for example would be a really good example or a lot of the co-brands that we rub shoulders with the esops the mean m's those kinds of brands diptyque is another great example so there's all these brands we kind of look at and go this feels like a neighborhood which i should be in obviously our first ever location on bermsley street in london bridge was uh was very much not that so we were one of the first movers there before the gales word moved into the neighborhood um and by the way we're delighted they're there do a great job but i think from our perspective really what we're trying to do is like where do we feel we can be a true local hero and actually interesting enough one of our designers deirdre hodson she's she's amazing i was actually looking at a space in east london and we kind of oh it doesn't feel quite right and and she made some made a comment to me and she said you know you must remember that Watch House was able to start in a 266 square foot old church building, you know, with£5 ,000 a year rent, because there weren't those bigger companies coming in and dominating the space.
11:21Roland Horne:And actually, it's really important to allow for the next evolution, the next iteration of those businesses to have their own space as well. So we kind of looked and actually, no, that's not where we belong. And do you wear that quite lightly?
11:30Alex Hunter:Because it's funny, I mean, I live in Walthamstown, East London, and there was this big thing, and it was like counter-punching, one lot saying, yes, but look what it does for house price aggregate rises. And then the other mob saying, well, you know, the small independents, as ever with these things, the true path is somewhere down the middle. You know, watch house is one of those indicators now. Presumably that kind of impact wasn't in, well, maybe it was, I don't know what's in your mind, going back to 2014, 15. What do you think when people are like, oh, actually, if there's a watch house there, we might look at this as a are you proud is it funny is it mad or yeah i think it's really easy
12:08Roland Horne:in life and i think it's quite lazy in life to be negative about people's success you know we've been on a number of recent publications on on instagram and in the media and you get the usual their private equity back their venture capital backed and all that kind of stuff and i get to a degree why people have hesitation around it because you can i mean my kind of view of it really is if you do something great even if you're a tiny business and there's some great examples across London your cafe on Chilton Street is a really shining example of it I mean we looked at Chilton Street years ago and one of the reasons we didn't do it was because we looked and said actually hold on there's a few operators here principally Monocle and actually it might not work for us because it's not really enough necessarily to go around that was our kind of viewpoint and moreover and the most important thing was that the product you were doing was good so I would argue that and you know I live between London and Bristol I sort of spend half my time between them and I was in bristol at the time when people were talking about girls coming in you know let's spray them graffiti them and all that kind of stuff and this local operator is not performing very well so it will damage them well my sense is like if the local operator is doing good stuff people will go if they're not up to a standard then as much as that might be hard to accept the reality is if girls as products or anyone else's product is is better than may the best person win and so you can't in one breath say private equity venture capital is really bad because it just creates really rubbish products and they just scale it and whilst also then saying well that same product then is so good that it will then damage local operators so it can't be about one of both i think gals is a good example they do good products i'm one of their customers i'm also one of their competitors and they are with me as well so i just think build good stuff people will come and if you can't get keep up with that then that's the way the world that's how capitalism works and i don't
13:48Alex Hunter:think that's about it and that's the mix right i mean it's the same in media we can't compete with the massive, hugely commercial global corporate, we probably can compete in some ways with, say, some heritage brands or some public broadcasters, for example. But what you want is an ecosystem that allows all of those things to be there. Is that annoying? Look, we've done a big, in our forthcoming Monocle magazine, we're looking at all kinds of players in coffee globally, and there's a reflection in there about, obviously, is it Mark Bezos, who's one of your backers, is that a frustration for you when people are like, Oh, but look, it's the family of the boogeyman.
14:23Alex Hunter:Or are you like, hey, yeah, and that's great. These people are pretty discriminating and they know how to back a winner. Are you fairly sanguine about it? Do you mind me bringing it up?
14:30Roland Horne:No, no, no, I don't mind. I mean, I think we just a bit of context for your listeners. So the background on this was that we closed a round of investment last year, which was anchored, not totally done by Hypo's Capital, which is effectively the fund that was co-founded by Mark Bezos, who is Jeff Bezos's brother and the founder called David Maroose. They founded our fund. We were introduced to them in New York. I've met Mark Bezos a couple of times. Seems like a really nice guy. But the fund itself is brilliant. They just connect loads of dots. I mean, one of the reasons why we were in the US, truthfully, was definitely a bit of ego, because who doesn't want to open up a place in Manhattan and Fifth Avenue?
15:06Roland Horne:That's super cool. But also very much because two main reasons. Number one, because the optimism around brand growth is there. There's not this kind of like slightly kind of like, oh, it's a chain, right? people see that and go well actually I know I can trust Chipotle or whatever it is so there's this kind of optimism around brand growth and they celebrate that success but I think also importantly that because also to do what we're doing we're now as we speak today and in May 2026 we're now 28 houses globally open we've got another 15 or so currently across the globe that we are either designing building or in that process it takes fuel in the tank to do it right it's just the way it is and so we wanted actually even saying that like i don't think taking investment is a bad thing i think a lot of people again i think i'm kind of their views but this notion of like i have 100 % the equity of the business great congratulations and that works for you then i mean it congratulations my perspective is super cool to like be able to pick up the phone one of our investors is a private investor lives around the corner actually here in marley bone she's a significantly senior person within the cosmetics industry and working particularly things like ar and the e-commerce element of their business will obviously remain nameless and i can pick up the phone and say to listen give me a sense on this we're doing this a new app and we're doing this new engagement with our guests and so the point here is like if i need to speak to someone significant it opens doors for us and as for the the sort of the b word i don't have an issue with that we're not backed by the bezos we're backed by high post capital of which it's part he's one of the founders but they have loads of businesses and all they've ever been to us is really really great and really supportive and nice so people again if you want to be lazy you want to be negative by all means do it.
16:45Alex Hunter:No, no, no. We're going to end. We're going to be optimistic and positive. I'll just do one last quick thought. You talked about neighbourhoods, talked about expansion. You mentioned WBA. You mentioned New York. How exciting. Just to connect back to something you said right at the beginning, which was about the sort of seven out of tennery of the European approach to business. Is that in part, Roland, why you're in those markets? You've just explained it about the excitement in the US about opportunity. Yeah. Okay. UAE, slightly more complicated moment at the moment, but there's the same, it's not only risk appetite, it's just an appetite to get things done.
17:14Alex Hunter:Is that part of the reason, as well as the fact that you can see those same neighbourhood values there?
17:18Roland Horne:Yeah, absolutely. I mean, again, people look for quality, whether you're in Abu Dhabi, Dubai, New York, Miami, we're going to open up in California the next 18 months as well. So there's these aspirational neighbourhoods that want to do things that are interesting and significant, which is very, very motivating. But I would actually say as well, something that we, maybe when we get outside of these shores of the UK and actually stand on a foreign shore and look back, the British brand is super strong. It is so revered. And I know we, again, going back to that sort of British mentality sometimes of sort of, you know.
17:48Alex Hunter:Well, don't tell anyone about it. No, not quite. I don't want to make a big deal out of it.
17:52Roland Horne:But when you do go abroad, you do business, people are like, oh, yeah, these guys are the British guys. And again, as an Irishman, I find it slightly tricky, but I kind of Chris smile and take the compliment. But the point here is the British brand of quality, a driven quality brand, is synonymous. You know, you see so many brands here in the UK that have boards above their doors that say the name of the brand. they don't put where they're from. You go across the UAE, you go across any of these international locations and it's the name of the brand and underneath it will be London or it'll be the UK or whatever else, Great Britain.
18:19Roland Horne:So the point here is I think there's a really great capital associated with being a British brand and I am delighted by that and I think there's optimism abroad as well. And I think there could be optimism here in the UK. I think it will come back.
18:31Alex Hunter:That was Roland Horn, the founder and CEO of Watch House. You can find out more by heading to watchhouse.com or pick up a copy of Monocle magazine. The June issue is on newsstands this week and in its handsome pages, you'll find a global coffee special with dozens of brands like Watch House that are worth knowing about and a handy little list of the very best coffee shops in the world.
19:06Alex Hunter:You're listening to The Entrepreneurs. Former private jet broker Alex Hunter is the founder and CEO of The Sea the Sea, a seafood restaurant and fishmonger based in London's Chelsea. After launching his first restaurant, Bonny Gull, in 2012, Hunter went on to open The Sea the Sea in 2019, building a loyal following with sustainably sourced seafood and a daily changing menu. This week, the restaurant is moving to a new address just across the road from its current location, with a space that's five times the size of the original outpost, complete with a seafood bar, grill, restaurant and a bigger retail space.
Read the full transcript
19:44Alex Hunter:Our Laura Kramer caught up with Alex to discuss the expansion and his mission to showcase great seafood in the capital. Alex began by explaining his perhaps somewhat unlikely transition from private aviation.
19:57Roland Horne:I'm from Edinburgh originally, so I moved down to London 20 years ago now. And when I came down, I was kind of shocked that there was no what I would call accessible seafood restaurants. Edinburgh and Scotland in general are full of seafood restaurants because the produce is so readily available. But I felt in London it was quite underrepresented, and the only places you could get seafood were kind of very smart, formal restaurants. And I wanted to kind of bring a casual, fun element to it. So I actually started off doing pop-up seafood restaurants in Pie and Mash Halls across North and East London.
20:29Roland Horne:And I guess this was kind of before pop-ups were so much of a thing. But it got quite a lot of recognition. We progressed to a bricks and mortar full-time site in 2012. And at that point, my aviation career took a backseat. I thought in my head I was going to be able to just own the restaurant and not have to get too involved in the day-to-day and have a great manager. And I would just carry on selling airplanes. But I quickly learned that A, that wasn't going to be the case and I would have to be very hands-on and B, I loved it. And I was actually quite happy to give up the aviation stuff, which although I had enjoyed, it was never a passion in the way that restaurants were.
21:05Alex Hunter:Well, that's great. As I was researching this, I saw that you had a quote in another publication that said that around 95 % of what you sell and serve comes from UK dayboats.
21:15Roland Horne:Is that still the case? I love that. Well, with Bonny Gull, that was certainly the case. In fact, with Bonny Gull, we never really sold anything from overseas. The kind of philosophy was nothing frozen, no farmed fish. We have farmed shellfish, but it's a bit different and no imported fish. So we never sold that sea, any salmon or tuna or anything like that. With the Sea to Sea, because we have a retail element to it, it's a little bit different. something like salmon for example you actually just have to sell because it makes up such a large portion of what people buy retail but what we do is we first have we source the best salmon ethically conscious salmon that we can find and the best quality which comes from the Faroe Islands and secondly we are actually trying to move people slowly off salmon and onto a Scottish farm trout which has got better ethical credentials but we are entirely committed to British dayboats I spent a huge amount of time and resource in the last few years developing boat direct links with UK fishermen.
22:14Roland Horne:So huge network of fishermen in Cornwall, Devon, Dorset, Scotland, small, low impact boats that, you know, artisan fishing methods such as scallop divers and lobster creelers. Very little impact on the environment, not plundering stocks of any particular quantities, hook and line bass. And we use that whenever we can. basically. Obviously, we buy everything that's available from the best quality boats, but sometimes you have to supplement it with slightly larger boats. And we do have a little bit of imported fish as well. So we buy kingfish from Japan. We buy tuna from Spain when it's not available, when it's not in season in Cornwall, which is between July and December.
23:01Roland Horne:But other than that, we're very UK focused and we're very small boat focused.
23:04Alex Hunter:And of course, it's great that you're doing so well and now are moving across the street to bigger operations. At what point did you decide that this was the time that you needed just a little bit of a bigger space?
23:15Roland Horne:We expanded the business in 2021 after what I would call a kind of successful lockdown, where our retail business did very well and our reputation grew. And I became obsessed with sourcing and going to direct the supplies. So we set up TSTS Hackney Den, which was a kind of a warehouse like a railway arch in east london where we housed a very progressive chef's table it's kind of an immersive dining experience because it was just a 14-seat dining room within our production facility and that production facility was used to set up a wholesale business supplying other restaurants in london with this so we also bought a business down in cornwall and between the two sites we grew this because i guess i've always known that the limitations of the site we had in Chelsea were such that we couldn't do primary cooking, i.e.
24:04Roland Horne:frying, roasting, grilling, that kind of thing. And just space-wise, it was just too small to be able to do any of the other things I wanted to do with the brand. But what happened over the last year, firstly, this site came available across the road. And after a long negotiation, I was able to bag it. I mean, it was hugely competitive to get the site. I think everyone, every restaurateur in London was after this but thankfully cadogan supported us and we were able to secure it but the other part of the story is that the wholesale business was acquired by a larger seafood operator and we had already closed the chef's table in hackney by this point so it was an opportunity to kind of refocus the whole operation through one site and with this new site because of the size of it and because of the facilities that we'll have, I can basically do now everything under one roof.
24:55Roland Horne:So it was as much about consolidation as anything else, but also just being able to focus on one venue, one team, that we could do everything we wanted to do with the brand in it.
25:05Alex Hunter:And tell me a little bit about the new location, what people can expect.
25:09Roland Horne:We've got three floors in this site. So it's actually about five times the size of our current one. It's not enormous, but our current one is so small that anything seems enormous next to it. But what we'll have is we'll have a basement kitchen, so we'll have full cooking facilities and the focus of the menu will be the grill. Then on the ground floor, we'll have a dedicated retail space. And the retail space will focus obviously on whole fish, wet fish, fillets, live shell fish, dry aged fish that we do now. But we're also going to be focusing a bit more on smoked fish, house cured fish and seaweeds, both fresh and dry seaweeds, local seaweeds, which I think are an underused resource and definitely has potential to save the planet.
25:52Roland Horne:So we want to stop promoting the use of seaweed more in cooking. That room will also flip into a seafood bar at night like our current space does. So the central display table during the day for the retail fish will become a dining seafood bar. So stools will appear around that table, around the crust ice. That will be serving a fairly similar menu to what we serve in our current space at the moment. So they'll focus on raw and cured and dry-aged. Then we'll have a 28-cover terrace and another 40 covers on the bistro upstairs. So both of the terrace and the bistro will have a pretty similar menu.
26:30Roland Horne:As I said, focused on the grill. It's really like a whole cat's-of-the-day menu. so rather than the specials board or this is our cats of the day the whole menu is made up as cat to the day based on what's most in season what's most abundant and what's that is best at that time of year it could vary day to day what's on the menu but really what we're trying to do is let the produce speak for itself so get amazing quality produce direct from source price it accessibly cook it perfectly but not over complicated or fuffy and create a kind of really fun, relaxed, but still kind of elegant and chic dining room for both for Chelsea locals and visitors.
27:10Alex Hunter:And in terms of decorating the space, are you working with local designers? How is that coming together?
27:16Roland Horne:Yeah, I'm actually working with the same designer who did our current site in Chelsea seven years ago, and also did our Hackney space. In terms of the look and feel of it, certainly the ground floor at least is going to look quite similar. So I think, you know, We haven't changed our aesthetic in seven years and people like it. So we're not looking to radically change all that when we moved across the road. So think oak finishes, think stainless steel, practical working space, but also elegant. And it will feel light and spacious. And upstairs, we're using the natural light that the space has.
27:49Roland Horne:It's got amazing natural light. So it'll be a bright, airy room. It'll be a relaxed feeling and elegantly put together. We'll have some great artwork on the walls. it'll just feel like a lovely neighbourhood bistro.
28:01Alex Hunter:That was Alex Hunter, the founder and CEO of The Sea, The Sea. The new location is open this very week. How exciting. You can find out more by heading to, and of course it's a.net address, theseathesea.net.
28:26Alex Hunter:and that's all for this episode of the program we'll be back at the very same time next week the entrepreneurs is produced by laura kramer with audio editing by jack jewess you can listen again and find out more about the show at monocle.com that's where you know this by now you can subscribe to monocle magazine and read more about better businesses every month you can always follow us and catch up with the archive wherever you get your audio. If you are still itching, despite all of that, to get in touch with the team, write to us directly. You can find Laura on lrk at monocle.com. I'm Tom Edwards.
28:58Alex Hunter:Goodbye, and thanks for listening to The Entrepreneurs.
From the publisher
We meet Roland Horne, founder and CEO of WatchHouse, a coffee chain with almost 30 global locations and counting. Plus: former private-jet broker Alex Hunter discusses why he left aviation to pursue hospitality and the relocation of his celebrated Chelsea restaurant, The Sea, The Sea, to a bigger site.
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