In this week’s episode I’m joined by Joe Haynes, the founder of Penzer Wines, a fine wine importer, and co-owner of Cloth Restaurant, an incredible new restaurant in central London. I met Joe when visiting the restaurant, and when I discovered he was the owner I wanted to understand how this young man had started his own restaurant. Joe opens up about his entrepreneurial journey, starting with his experience working on vineyards across Europe. He also talks about the early days of balancing a full-time job while building his wine import business in the evenings. Joe offers a number of fantastic insights for entrepreneurs, including the importance of finding the right team, securing investment for both businesses, how he found the location in central London, and the key ingredients that have made opening the restaurant a success.Whether you’re curious about the food and wine industry or an aspiring entrepreneur, this conversation is packed with valuable lessons for everyone, and I’m so grateful to Joe for sharing his insights.04.00 Starting the Wine Business08.30 Challenges and Successes in Wine Importing19.30 Opening a Restaurant: The Journey Begins29.00 Facing Pre-Opening Jitters30.00 The Power of Word of Mouth and PR38:45 Future Plans and Expansion42:30 Balancing Work and Personal Life45.30 Lessons LearnedCloth RestaurantInstagram - www.instagram.com/clothrestaurantWebsite - www.clothrestaurants.comPenzer WinesInstagram - www.instagram.com/Penzer_WinesWebsite - www.penzer-wines.ukGet In Touch:LinkedIn - www.linkedin.com/in/jay-lawrence-5a4b3357/Website - ambitiousmindspodcast.comInstagram - www.instagram.com/ambitiousmindspodcast Hosted on Acast. See acast.com/privacy for more information.

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