Our General Manager, Michael Browne

British-born Mike has been managing both bars and restaurants for close to fifteen years, from his beginnings as a bartender at Brasserie Zédel, to heading up the restaurant of one of its more recent openings, Manzi’s. He joined The Wolseley City three years ago, recently taking the reins as GM. He tells us how his passion for hospitality began as a teenager and why living on a narrow boat is the ultimate cure-all.

What drew you to the world of hospitality?

It was actually a chance moment when I was fifteen: I was in a bar having a coffee with friends in my hometown of Leamington Spa, when the manager asked if any us would be interested in glass collecting that evening. I agreed. It led to a holiday job that took me all the way through university and beyond. After I completed my degree in business with marketing and spent a year working in advertising in London, I was pretty sure that an office job wasn’t for me. I’m an active person and I realised hospitality was ideal for my character and skillset. The son of one of our original founders, Chris Corbin, introduced me to the restaurants. I started at Brasserie Zédel and didn’t look back.

Tell us about a typical day?

As you’d expect, no two days are the same, but that’s part of the attraction. I like to be on top of the day’s schedule and by the time I arrive at the restaurant, breakfast service is usually in full swing and I roll my sleeves up straight away. I work on the premise that I wouldn’t ask the team to do anything that I wouldn’t do myself, whether that’s clearing tables, serving coffee or taking coats. My job is to ensure service runs as smoothly as possible and to lead from the front should something unexpected happen. During quieter moments, between breakfast and lunch for example, I’ll take advantage to work on operational processes.

What is special about working front of house?

I love the ability to make a difference to someone’s day – whether you’re taking the time to greet someone by name or congratulate them on a special occasion as you serve them a drink, hospitality is an art that’s often taken for granted. I’ve always felt that if guests choose to spend their hard-earned money at your restaurant, it’s a privilege and you have a responsibility to ensure they feel welcome and comfortable. Likewise, I enjoy mentoring and supporting our team. If you have happy staff, then you’ll have happy guests.

Why do you have a soft spot for The Wolseley City?

I love that it’s the first restaurant from The Wolseley Hospitality Group in the City. It has the pedigree and the glamour of its sibling in Piccadilly, but with its own personality too: during the week, it’s all about breakfast for our customers who work nearby; lunch feels elegant and buzzy, and at the weekends, we’re often hosting celebrations and personal get-togethers. We’ve built up a great foundation with lots of repeat custom. Plus, I love the room, which is grand yet somehow intimate.

If you had to choose just one dish from the menu, what would it be and why?

Kedgeree is always close to my heart, partly because I think it epitomises who we are at The Wolseley City, since it’s a dish featuring multi-cultural elements with a British twist, beloved as both a breakfast and brunch dish. I’ve always enjoyed food and cooking – especially with my mum, who’s brilliant with Irish recipes, like her homemade soda breads, soups and stews.

When you’re not in the restaurant, where can we find you?

On my narrow boat! My partner and I bought it a couple of years ago and we live on the London canal network. It’s fantastic, relatively nomadic lifestyle, since you can only be moored for a fortnight before having to move on. Recently we’ve been cruising through Camden and Angel; we’ll move on through Victoria Park, Mile End and Limehouse. Just recently, we welcomed our little boy, Axel, into the world so we are now considering upgrading the boat to something bigger and investing in a permanent mooring. We enjoy living in nature and the peace of being on the water.

What advice would you give to anyone looking to work in hospitality?

Restaurants are living, breathing things, so every hour is different and things will not always go according to plan – knowing that and learning how to ride the wave is part of the fun. I also think that everyone should work in hospitality at some point in their career because it imparts so many life skills: from improvisation to humility, team work to human connection. I still get that buzz walking on to the restaurant floor every day.