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. but there are many reasons. i mean, first of all, i m getting on a bit. i m 63 and i m thinking, what next? do i want to sign up to another lease? the lease is coming to an en
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
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
the smartest people, newsmakers, authors, lawmakers, philosophers peoauthors,, and tr for our perspective is this is a subscription service, soant it cannot be censored by big tech, period. so it s always going toe. be there. he mentioned yo a few minutes and some of these interviewsboth here and there on our previous shows. but tonight we re going to show yo n a lot u a lot more .ee peopl we re going to be focusingount on just three people, thosry le would include country legend, john rich, competitive swimmer rileco y gaines, who turned out to be enormously interesting prin and tough.thinke burst first, we speak to one of the clearest thinkers we know,or victor davis hanson, frequently on our nightly show, one of our favorite guests and viewers are constantly asking us to hear more from victor davis hanson. so we re gonna bring i t to you h now in this first party tellshd us how you went from earning a ph.d. to becoming a dirt farmer. irin california s central valle. really