This week on Dirty Linen we’re rethinking restaurants. We’re talking about hospitality business models, what works, what doesn’t, what’s harder than it used to be and how can COVID be an opportunity to do things differently – for the better?

We’re starting the week with a veteran chef from Tasmania. Steve Cumper has been cooking since the 1980s – he’s done fine dining in Australia and Europe and he was part of the rise of produce-focused destination dining while working with Maggie Beer. He’s been an owner, employee and adviser. He’s always got an interesting take and he’s the perfect person to kick off this week of conversations.