Lulu Guinness

< Back to Entrepreneurial

Modern Day Icons

Lucy Brown & Jenny Quintero.

Lucy Brown & Jenny Quintero

Lucy Brown, an ex-model agent, and Jenny Quintero, a former magazine publishing manager, quit their jobs to fulfil their dream of running a restaurant in the heart of London. They are now the happy owners of Jar Kitchen in Drury Lane, Covent Garden, and pride themselves on fresh, tasty, and locally sourced food.

 

The pair are the perfect proof that hard work, dedication and passion are all you need to make that leap of faith and launch the venture you want to pursue. We chatted to the entrepreneurs about the beauty of food and their inspirations...

img img img img

How would you describe a Modern Day Icon?
Someone who has the power and drive to inspire change in everyday lives. It could be the woman who juggles children, work and life and still manages to create something spectacular, down to the girl who will stand up to terrorists in a war-ridden city for her right to go to school.

Who or what inspires you?
The idea of being totally independent and successful. We are also in constant admiration of food and decor in other restaurants. Social media really puts ideas in your face visually and not a day goes by where we don't see something that we find inspiring; whether it's a dish, a quote to motivate us, or dreamy interiors.

When did you realise you wanted to set up a business?
We have always wanted to have something to call our own, we've been working since we where 15 and haven’t ever been unemployed since. Lucy always knew it was a restaurant that she dreamed of having and as we spent more time together coming up with how to take over the world it all naturally fell into place.

 

Why is food so important in your own words?
Food is important because it’s an everyday activity, which we need to learn to educate ourselves and others about. Small changes in sourcing and cooking methods make all the difference. We strongly believe that we can make a change, be it only small. We will help take care of the environment, farmers, and people’s health. Having the restaurant gives us a platform to start.

 

Do you think enough is being done to help female entrepreneurs?
We don't think enough is done to help entrepreneurs in general. I'm not sure being female has anything to do with it. If you are determined you will do it regardless. But looking for help often involves 100,000 FAQs and speaking with a lot of people who are ready to take your money and a cut for pointing you to right section of a manual they know inside out. It's difficult to find good advice if you don't have a big budget.

What’s the best piece of advice you have ever been given?
Don't open a restaurant if you want to make any money. It's a real labour of love. We spend almost every day here and are constantly investigating and researching when we aren't. It's manual and physically exhausting and a 24/7, 7 days a week working life with plenty of sleepless nights to match it.

Is there a particular motto you live life by?
'A lazy person has to work twice as hard' and 'sleep when you die'.

What are your top tips for budding entrepreneurs?
Research and plan and plan again, do everything you can to prepare yourself, but also aim big.

How would like to be known until the end of time if you had a choice?
London's most successful restauranteurs - we want to be at the top of the game! But staff and relationships are extremely important to us, so we would also like to know that we helped those we work with.

What is your most proud moment?
Quitting our jobs, that feeling of being terrified but liberated, doing it with a friend means it only makes you half crazy. Having family and friends visiting us is amazing, it makes us continuously proud.

What is your favourite food?
We love seafood, and when we treat ourselves we always have oysters or a seafood platter with plenty of wine. Some times our tastes can be quite different but accepting each other's food tastes does open up our minds, so there is always something on the menu for everyone at Jar Kitchen.

img

How would you describe a Modern Day Icon?
Someone who has the power and drive to inspire change in everyday lives. It could be the woman who juggles children, work and life and still manages to create something spectacular, down to the girl who will stand up to terrorists in a war-ridden city for her right to go to school.

Who or what inspires you?
  The idea of being totally independent and successful. We are in constant admiration of food and decor in other restaurants. Social media really puts ideas in your face visually and not a day goes by where we don't see something that we find inspiring; whether it's a dish, a quote to motivate us, or dreamy interiors.

When did you realise you wanted to set up a business?
We have always wanted to have something to call our own, we've been working since we where 15 and haven’t ever been unemployed since. Lucy always knew it was a restaurant that she dreamed of having and as we spent more time together coming up with how to take over the world it all naturally fell into place.

img

Why is food so important in your own words?
Food is important because its an everyday activity, which we need to learn to educate ourselves and others about. Small changes in sourcing and cooking methods make all the difference. We strongly believe that we can make a change, be it only small. We will help take care of the environment, farmers, and peoples health. Having the restaurant gives us a platform to start.

 

Do you think enough is being done to help female entrepreneurs?
We don't think enough is done to help entrepreneurs in general. I'm not sure being female has anything to do with it. If you are determined you will do it regardless. But looking for help often involves 100,000 FAQs and speaking with a lot of people who are ready to take your money and a cut for pointing you to right section of a manual they know inside out. It's difficult to find good advice if you don't have a big budget.

img

What’s the best piece of advice you have ever been given?
Don't open a restaurant if you want to make any money. It's a real labour of love. We spend almost every day here and are constantly investigating and researching when we aren't. It's manual and physically exhausting and a 24/7, 7 days a week working life with plenty of sleepless nights to match it.

Is there a particular motto you live life by?
'A lazy person has to work twice as hard' and 'sleep when you die'.

What are your top tips for budding entrepreneurs?
Research and plan and plan again, do everything you can to prepare yourself, but also aim big.

img

How would like to be known until the end of time if you had a choice?
London's most successful restauranteurs - we want to be at the top of the game! But staff and relationships are extremely important to us, so we would also like to know that we helped those we work with.

What is your most proud moment?
Quitting our jobs, that feeling of being terrified but liberated, doing it with a friend means it only makes you half crazy. Having family and friends visiting us and enjoy the pace is amazing, it makes us continuously proud.

What is your favourite food?
We love seafood, and when we treat ourselves we always have oysters or a seafood platter with plenty of wine. Some times our tastes can be quite different but accepting each other's food tastes does open up our minds, so there is always something on the menu for everyone at Jar Kitchen.

< Back to Entrepreneurial

Image credits: The Jar Kitchen Instagram