michel roux, welcome to hardtalk. it is a great pleasure to be sitting in this restaurant, one of the most famous in london, been in your family for the best part of six decades. the countdown to closure has begun. how do you feel about that? incredibly mixed emotions. it s. it s obviously happiness because there s light at the end of the tunnel, and by that, i mean not in a negative way, it s sort of. ..getting control of my life again. and then very, very sad emotions because it s the end of an era and it s. i also feel sad and emotional for all my team here, some of which, in fact, most of which i deem as family. and some of them, we ve grown up together, basically. so very, very mixed emotions. and the last the last week, i know i am going to be a wreck. why? why are you shutting down? because you could fill every table here for the foreseeable future. everybody wants to come and eat here if they can afford it. so why shut it? yeah, i mean, the business is successful an
been in your family for the best part of six decades. the countdown to closure has begun. how do you feel about that? incredibly mixed emotions. it s. it s obviously happiness because there s light at the end of the tunnel, and by that, i mean not in a negative way, it s sort of. ..getting control of my life again. and then very, very sad emotions because it s the end of an era. and it s. i also feel sad and emotional for all my team here. some of which, in fact, most of which i deem as family. and some of them, we ve grown up together, basically. so very, very mixed emotions. and the last the last week, i know i am going to be a wreck. why? why are you shutting down? because you could fill every table here for the foreseeable future. everybody wants to come and eat here if they can afford it. so why shut it? yeah, i mean, the business is successful and it s. ..it is going well. reservations are very good especially since i announced that we re closing, it s gone crazy. b
michel roux, welcome to hardtalk. it is a great pleasure to be sitting in this restaurant, one of the most famous in london, been in your family for the best part of six decades. the countdown to closure has begun. how do you feel about that? incredibly mixed emotions. it s. it s obviously happiness because there s light at the end of the tunnel, and by that, i mean not in a negative way, it s sort of. ..getting control of my life again. and then very, very sad emotions because it s the end of an era and it s. i also feel sad and emotional for all my team here, some of which, in fact, most of which i deem as family. and some of them, we ve grown up together, basically. so very, very mixed emotions. and the last the last week, i know i am going to be a wreck. why? why are you shutting down? because you could fill every table here for the foreseeable future. everybody wants to come and eat here if they can afford it. so why shut it? yeah, i mean, the business is successful an
again taking hold from the west and a warm front will give us some rain to the north and west. further south and east, largely dry, a lot of cloud and some hill fog. more of a westerly wind but temperatures back up westerly wind but temperatures back up into double figures. it is not set to last again because another cold front brings a brisk north westerly wind through thursday, very strong winds, gales in the north of scotland, 70 80 mph and went on i was seacoast and possibly a coastal search on north east facing coso look at the forecast, may be blizzard like conditions with wintry showers across scotland. and that s bbc news at ten. on bbc one, it s time tojoin our colleagues for the news where you are. goodnight. this is bbc news. we ll have the headlines at the top of the hour, as newsday continues straight after hardtalk. welcome to hardtalk. i m stephen sackur. 50 years ago, london had a terrible reputation forfood. generally, it was bland, stodgy and overcooked. b
and without a doubt, the best mexican food in the country. this is a melting pot with a little bit of all of us latinos. even its name is latino, cause it ain t los angeles. nuh-uh! it s. [in spanish pronunciation] los angeles. now, hollywood has become a global mecca for film and a place that many of us wanna reach. but what if i told you that a latino was behind one of the most prolific tv empires in the world? well, it s a fact. in the 1950s, cuban actor and producer desi arnaz and his wife lucille ball were not only the stars of i love lucy, but they also produced it, along with many other shows. and they even helped create the multi-cam sitcom genre. so even though we re still in the struggle, hollywood isn t new territory for us latinos. nuh-uh, cause we ve been here. you hear me? so today, an la icon is taking me to his old stomping grounds in east la to get this conversation about hollywouldn t going. and i bet at some point, i m gonna get some tacos al pastor.