St. John's Rules ...
"We just quietly go about our business," says Gulliver, coffee slopping over the side of his cup as he slaps the table. "We don't do vision." Henderson contemplatively sips his mid-morning madeira. "Yes, and there's still lots to do," he says. "There's always tweaking to be done." Better to list the things they don't believe in than those they do. Set menus? Not even when business is bad. Posh wines from around the world? France will suffice. Bawling out the staff? Not necessary. The lure of MasterChef? No, thanks. Finally, they come up with a word: rigour. "There is a rigour here," says Gulliver. "You have to be quite stubborn to do something like this."
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