QSF TURNS 30
IT STARTED WITH A LEAP
In 1996, a 23-year-old Robert Mason took a bit of a gamble.
He teamed up with young French chef Sébastien Woeffle and took over a Pierre Victoire restaurant on St George’s Quay.
They called it Simply French.
It became Quite Simply French!
There was no big team. No big budget. No grand plan.
They cooked. They scrubbed pans. They answered the phone. They welcomed guests through the door. They did whatever needed doing.
They barely slept. They earned next to nothing.
And somewhere along the way, Simply French started becoming something rather more than a restaurant.
