Joseph Lidgerwood

- A chef at the pop-up restaurant projects which travels to a new country each months and design the menu based on the ingredients and techniques endemic to that particular place.
- Opened 9 pop-up restaurant in San Francisco, New York, Taipei, Hong Kong, Seoul, Beijing, Ho Chi Minh City, Bangkok and Base Camp in Nepal.
- In charge of researching the local food, ingredient and technique as well as creating new menus in each country.

- Running of a section and everything that it encompasses

- Staging during holiday time working on section 1 as well as being nvolved in managing the main downstairs kitchen and device

- Part of the core team from London to open the restaurant in Hong Kong
- Responsible for running the hot kitchen
- Managed to create diverse style of food for a broader demographic in Hong Kong

- Japanese Sushi restaurant staging during holiday time

- Challenging experience due to the language barrier, delicacy of the cuisine and a high standard

- In charge of the running of meat / fish sections

- Ordering of all protein for the restaurant

- Stage utilising holiday time to gain more experience

- Running of a section and everything that encompasses

When I first arrived in London I did a number of stages to help me determine where I wanted to work
This stage at The Square was particularly helpful and led me to my first London job in its sister restaurant (Kitchen W8)