Hospitality legend Jeremy King took to the stage at SXSW London.
He is the man behind celebrated restaurants in the capital.
He has opened Romano's, Simpson's in the Strand and The Grand Divan.
Jeremy King looked back at his career at SXSW London.
Hospitality legend Jeremy King took to the stage at SXSW London on 4 June 2026. He is behind several of London’s most celebrated restaurants, including FACT Dining Awards London nominees Simpson’s in the Strand, The Delaunay and The Wolseley. FACT secured a seat at the event, and heard his recipes for success.
Jeremy is one of Britain’s most influential restaurateurs and has helped shape London’s dining scene for decades. Throughout his career, he has been associated with iconic venues including Le Caprice, The Ivy and The Wolseley. Now, he has opened Romano’s, Simpson’s in the Strand and The Grand Divan.
During the discussion, Jeremy offered advice for aspiring entrepreneurs. He said: “Whatever business you’re in, decide what you’re going to do and be able to summarise it in one sentence. Then everything goes back to that. It’s surprising how few people do it, and that’s one of the reasons businesses become increasingly muddled.”
“Rely on your instinct and intuition. We’re living in a world that doesn’t always allow for that. Everything has to be measured, proven and justified. But our instincts and intuition are what keep us ahead. They’re what help us see things before the data does.”
When it came to young people, Jeremy explained how working in hospitality can help develop valuable life skills. He said, “I think everybody should spend six months working in a restaurant. We can teach young people not to look at their screens or at their shoes, but to look people in the eye. They learn communication, teamwork, problem-solving and reconciliation. Those are skills that stay with you for life.”
Jeremy also shared his views on social media and its impact on the hospitality industry. He said: “One of the challenges restaurants face today is the culture of influencing. People arrive with tripods, suitcases of equipment and elaborate set-ups. It can be disruptive for other diners, and it changes the atmosphere of the room.”
“Social media has changed everything. There are negatives, of course, but there are positives too. One of the advantages is that you can understand what people are saying about your restaurant without having to be in the room listening to every conversation.”
He added, “The thing about restaurants is that reviews are very subjective. I always tell myself that a great review can be just as inaccurate as a bad one.”
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Where: Across East London
When: 1 to 6 June 2026
Contact: https://sxswlondon.com