York on a Fork's Blog

There are many, many challenges associated with opening a new food business. The process can be a perfect storm of colossal public expectation, monstrous workload, huge capital expenditure and a massively competitive market. I’ve been to more restaurant launches that smell of wet paint than I can count and it’s not uncommon to be sat in quiet dining rooms when checking out somewhere new after the opening night madness has passed. I had wondered where The Twine & Barrel would fit on that spectrum, but when I arrived on a Friday evening, I found a packed dining room that buzzed with locals and diners.  Click here to read more ...