Is Hospitality Designed for Mothers?
What maternity pay, flexibility and retention reveal about the way hospitality works.
No Days Off
Restaurants aren’t just about food. This is what happens behind the pass; the decisions, the pressure, and the recipes that come out of it. Written by a husband-and-wife chef duo opening their first restaurant.
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Why Gina’s Chicken Is So Juicy
Anna shares the simple dry-brining technique behind one of her favourite dishes on the menu.
Can You Have a Baby and Run a Restaurant?
My personal experience of ownership, pregnancy, responsibility and the myth of maternity leave
Where Team Gina Goes on Date Night
Five London spots for first dates, long dinners and everything in between.
A Restaurant Is a Gambler’s Game
Every service is a bet on people, timing, weather, deliveries and luck
The Peach Cake You’ll Make Every Summer
An easy ricotta upside-down cake for using the best of the season’s fruit.
The Pop-Up That Nearly Broke Me
Four Saturdays, one heatwave, too many baked goods, and a very pregnant woman with fat ankles and a spreadsheet.
The Seven Most-Ordered Dishes at Gina
From the obvious number one to the dish I genuinely didn’t expect to see on the list.
What the Gina Team Actually Eats, Drinks and Talks About
Introducing Anna’s weekly dispatch from inside the restaurant, starting with two drinks for a seemingly endless summer
Part Two: How We Kept the Pop-Ups Going Week After Week
A look at the weekly admin, recipe scaling, ordering and decision-making no one sees.