Without Reservation

Jeremy King was Searcy's youngest ever manager at the age of twenty-one.With his former business partner, Chris Corbin, he created some of the most iconic and highly regarded establishments in London, including The Wolseley, The Delaunay, Brasserie Zédel, Colbert, Fischer’s, Bellanger and Soutine. Before opening The Wolseley, they owned and managed some of London’s most famous restaurants, including Le Caprice, The Ivy and J Sheekey.Jeremy was awarded an OBE in 2014 for services to the hospitality industry and voluntary services to the arts.

Early praise for Without Reservation: ‘This memoir is a guide to living a life by a code of honour, good manners and desire to improve the lives of others, one meal at a time’ Graydon Carter‘I read breathlessly, alternating between gales of laughter at the wondrous stream of scandalous stories and head shaking wonder at the wisdom and insight King offers into not just restaurateurship but the deeper mysteries of psychology and human nature too. Wildly, warmly and wonderfully readable and revealing’ Stephen Fry‘More than a memoir, this is a treasure trove of inspiration from Britain’s most-respected restaurateur. A true masterpiece that leaves you hungry for more’ Jamie Oliver ‘Without Reservation is a wise and considered memoir, told in the form of short lessons that Jeremy King has learned. Jeremy has seen so much of human behaviour during his extraordinary career as founder of many of London’s most celebrated restaurants; the anecdotes and stories are great fun’ Antonia Fraser‘Over the years, it's been my privilege to receive advice, talk about restaurants and listen to the stories of the brilliant Jeremy King. Now with his honest and exquisitely detailed book, this privilege is shared. I've bought two copies, one to keep on my desk in the The River Cafe and one to keep next to my bed’ Ruth Rogers‘Jeremy’s vast and specific take on restaurants is rather remarkable in its scope, and he allows us to see into the inner machinations of his brilliant vision. Any aspiring or current restaurateur could not do better than to assiduously study Jeremy’s well written tome’ Jonathan Waxman‘This is so much more than a restaurant book. It’s a page-turning compendium of learned wisdom and practiced humanity from which any reader will benefit and find equally applicable to all aspects of life’ Danny Meyer