South on Albany chef John Evans discusses the Berry restaurant’s continued success with South Coast Register reporter Glenn Ellard.
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LearningTranscript
00:00 You've been here 10 years, a lot of restaurants come and go,
00:04 particularly in Bury, you've had a few
00:05 fairly high profile ones come and go.
00:08 What is it that's kept you here?
00:10 - The local support, like I said, serving good food.
00:13 Just really, it's all about the food,
00:17 the produce, and being consistent.
00:20 - So what is it that sets you apart?
00:23 - We just, like I said, we've been here a long time,
00:26 we're consistent, we do good food,
00:30 using lots of local produce.
00:33 Yeah, so it's just really about good quality food.
00:35 (upbeat music)
00:38 [BLANK_AUDIO]