Beyond the Bar – why Hospitality is more than a stop gap
Joe Gregory, Restaurant Manager, The Old Deanery, Ripon
June 25
“Dressed head-to-toe in a badger costume, pouring drinks, and racing through the chaos, I felt the full force of hospitality’s fast-paced energy…”
If you’d asked me at 16 what my future looked like, I wouldn’t have said managing a Michelin Guide-listed restaurant or sitting on the latest cohort of the growing hospitality initiative. Back then, classrooms didn’t inspire me. But behind the bar, amidst the clatter of a dining room, I found something different, energy, purpose, and a passion that stuck.
Fast-forward to now: at 23, I’ve worked in some of the UK’s most prestigious restaurants. And if there’s one thing I’ve learned, it’s this, hospitality isn’t something you fall into. It’s a career you build. One experience, one guest, one lesson at a time.
"...behind the bar, amidst the clatter of a dining room, I found something different—energy, purpose..."The Moment It Clicked
Like many, I started with the basics, pulling pints, clearing tables, learning the rhythm of service at a local arts centre. I didn’t realise it then, but those early shifts were the first steps toward something bigger.
Then came the Yorkshire UCI Road World Championships. Dressed head-to-toe in a badger costume, pouring drinks, and racing through the chaos, I felt the full force of hospitality’s fast-paced energy. That was the moment it hit me: this wasn’t just a job. It was a world I wanted to be part of.
"...hospitality isn’t something you fall into. It’s a career you build. One experience, one guest, one lesson at a time..."Learning by Doing
Lecture halls weren’t my thing. But put me on the floor of a high-end restaurant, and I came alive. I learned by listening, doing, adapting, by being part of teams driven by precision and passion.
At Coworth Park, Cliveden House, The Fat Duck, and Shaun Rankin at Grantley Hall, I saw what world-class hospitality really looks like. More importantly, I saw what it takes to deliver it:
- Timing and intuition.
- The ability to read a room.
- Making every guest feel like the only person in it.
The Hospitality Junior Board C.I.C….. isn’t just about networking, it’s about real change.
From Sommelier to Restaurant Manager
While training at Cliveden House, I lived with a sommelier, someone whose craft fascinated me. That encounter ignited my own journey into wine, leading to WSET qualifications and deepening my understanding of hospitality’s many layers.
As a Storyteller at The Fat Duck, I saw first hand how a dish can be more than just food, it can be an experience. At Grantley Hall, I honed my ability to thrive in a high-pressure, detail-driven environment.
Now, as Restaurant Manager at The Old Deanery in Ripon, I lead a team dedicated to excellence. In our first year, we earned 3 AA Rosettes and secured a Michelin Guide listing, proof that passion and precision pay off.
Hospitality Junior Board: Changing the Industry
When I discovered The Hospitality Junior Board C.I.C., founded by Philip Bolson, I knew I wanted in. This initiative isn’t just about networking, it’s about real change.
Its five objectives are ones I fully stand behind:
- Identifying future leaders.
- Building life skills.
- Showcasing hospitality as a profession, not a fallback.
- Influencing perceptions.
- Creating a supportive community.
Hospitality has given me so much—now, I want to give back.
"We start by telling the truth: yes, it’s demanding. The hours can be long, the pace relentless. But it’s also one of the most rewarding industries out there..."Changing the Narrative
How do we get young people to see hospitality differently? We start by telling the truth: yes, it’s demanding. The hours can be long, the pace relentless. But it’s also one of the most rewarding industries out there.
It’s built on creativity, relationships, and opportunity. It’s a career where passion turns into expertise, where pulling pints can evolve into managing luxury venues.
We need to highlight real success stories, not just celebrity chefs, but the sommeliers, baristas, bakers, and GMs who worked their way up. We need to show that hospitality isn’t just about food, it spans marketing, events, HR, logistics, and more.
Most importantly, we need to stop treating it as Plan B. Hospitality is the better option, if you’re willing to work hard, stay curious, and bring your best self to the table.
Final Thoughts
I’m still learning. That’s the beauty of this industry—it keeps you sharp, challenges you to be better, and rewards those who bring passion to the job.
To anyone wondering if hospitality is “just a job”, I promise you, it can be so much more.
Let’s start telling that story properly.