About this episode
Is there ever a good time to open a restaurant? Surely, during a global pandemic isn’t one of them? As coronavirus rips through communities around the globe, lockdowns are forcing tens of thousands of restaurants to close their doors. Tamasin Ford meets the entrepreneurs who are doing the opposite. We hear how a West African restaurant in London and a Chinese restaurant in LA are managing their openings. Plus, how putting food on the menu, became a matter of survival for one of London's top dance clubs. (Picture: Adejoké, Henry and Stuart. Credit: BBC/Adejoké Bakare/Henry Molina/Stuart Glen) If you would like to get in touch with the show, please email thefoodchain@bbc.co.uk Contributors: Adejoké Bakare: Chishuru restaurant, London Henry Molina: Good and Nice restaurant, LA Stuart Glen: co-founder The Cause, London