Dirty Bones - Plateaway

We had the privilege of catching up and speaking to Christian Lett, Head of Delivery and Ecommerce at Dirty Bones, and Anna Maran, Delivery & E-commerce Manager of Dirty Bones. Here’s what they had to say!

1.) Tell us about your restaurant?

In 2013, during several stints in New York eating, drinking and generally enjoying life, two friends began to develop an idea for a new NYC-inspired food and cocktail concept. And when the perfect basement space came up just off High Street Kensington, concept-turned-reality and Dirty Bones was born.

2.) Tell us about your team.

We do have quite small but dedicated team at Dirty Bones, considering how many restaurants we have but we all manage to keep it live and buzzing! And I guess if not for our amazing team – nothing would be possible! So we are all very grateful to have each other especially during this tough period!

3.) How did you discover your passion for food?

Christian:  I fell into the industry and after moving to London approx. 11 years ago, I began working for a high street supermarket on the operations side of things…. My passion comes from the complications and intricacies of the food retail industry that just doesn’t exist with others. My passion also comes from the desire to understand how it all works behind the scenes. How you can have millions of robots operating over 26 miles of warehouses to ensure paying customers are getting what they ordered.

Anna: My passion comes from a love of French wines! Something I discovered whilst working in a French boutique restaurant when I first joined this industry.

4.) What’s your favourite item on your menu?

Christian: Chicken & Waffles

Anna: Lamb Fries

5.) What’s your most popular item on your menu?

Cheeseburger dumplings, Fried chicken and Fried chicken burgers!

6.) What’s your favourite type of food?

Christian: Asian

Anna: Russian

7.) When throwing something together in the kitchen, what’s your go-to meal?

Christian: Chow mein/Stir Fry

Anna: Korean beef with Rice and Soy Sauce

8.) How has the meal kit revenue stream impacted your business?

The meal kit revenue stream has impacted the business in 3 main areas really: Firstly, it was a super strong revenue stream throughout lockdown, it really helped when the restaurants couldn’t open. Secondly, it gave us a massive insight to the world of digital and opened the doors to a whole new digital market to play around with – in fact, may not have ventured into the digital sales space without the success of the launch of the kits. Thirdly, it was fascinating to see how customers enjoy bringing the restaurant experience into their homes. The simplicity and joy that comes with making our kits is something people love. As a London based chain (with the exception of a branch in Oxford) its opened our eyes to the reach we have and its expanded beyond our imagination. Whilst we would have typically assumed, as a London based brand, that our customers would be more local, its actually amazing to see the demand in areas such as Scotland and Wales.. when we don’t have a physical restaurant presence there. 

9.) If you could live off one food for the rest of your life, what would it be?

Christian: Sticking to my heritage, I could easily live off Cornish Pasties!

Anna: Lambchop steak

10.) Tell us about your worst experience in the kitchen!

Christian: I was working on a corporate order for a breakfast event. We had approx. 8500 people who had ordered and those who did not want a croissant, had the option of a yoghurt and granola pot.. so we had around 700 people who had ordered the yoghurt and we tasked one team member to prep and fill the pots… upon entering the kitchen, I noticed the colour of the yoghurt didn’t seem quite right.. so I tasted one of the yoghurt pots only to reveal that the staff member had accidentally used mayonnaise instead of Greek yoghurt!! They had to pull staff from all over the premises to quickly re-make 700+ pots of yoghurt and just about managed to get them out the door in time for the event!

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