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Packed with entertaining anecdotes, Making Good gives a real insight into one of the few remaining characters on the restaurant scene. Tony Allan is second only to Terence Conran as Britain's wealthiest restaurateur. He is worth an estimated #85 million and enjoys celebrity status following his primetime BBC cookery show Tony & Giorgio, with his best pal Giorgio Locatelli. Making Good follows Tony Allan's rise from humble beginnings to Britain's second wealthiest restaurateur. After being expelled from school for stripping lead from the roofs of school buildings he went to catering college, gained an apprenticeship at Claridges, and was chef de partie at the Dorchester, all before he was 20. It was in his next job that his big break came: he got the sack as Head Chef at Kennedy Brooks' Salters Court for complaining about the quality of the fish. His response? He borrowed #400 from his father in law, bought himself a van and went on midnight runs to buy fish direct from the markets on the south coast. By selling direct to London's top restaurants and cutting out the middle man, Tony was soon making handsome profits. A salmon smokery followed, and then he realized his dream project when he opened the first of his restaurants at Bank. Bank opened in 1996 and quickly won a string of awards. To cap it all, he was crowned Stock Exchange Entrepreneur of theYear in 1998. In 1999, he launched his debut Fish! restaurant and other Fish! Restaurants quickly followed. Tony's latest project is the new pizza/pasta chain Loco. Tony Allan is a rare breed - a masterful chef as well as a great businessman. This is essential reading for aspiring entrepreneurs from all walks of life, including anyone who has ever had a dream of opening a successful restaurant. Making Good is Tony Allan's inspiring story.

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Packed with entertaining anecdotes, Making Good gives a real insight into one of the few remaining characters on the restaurant scene. Tony Allan is second only to Terence Conran as Britain's wealthiest restaurateur. He is worth an estimated #85 million and enjoys celebrity status following his primetime BBC cookery show Tony & Giorgio, with his best pal Giorgio Locatelli. Making Good follows Tony Allan's rise from humble beginnings to Britain's second wealthiest restaurateur. After being expelled from school for stripping lead from the roofs of school buildings he went to catering college, gained an apprenticeship at Claridges, and was chef de partie at the Dorchester, all before he was 20. It was in his next job that his big break came: he got the sack as Head Chef at Kennedy Brooks' Salters Court for complaining about the quality of the fish. His response? He borrowed #400 from his father in law, bought himself a van and went on midnight runs to buy fish direct from the markets on the south coast. By selling direct to London's top restaurants and cutting out the middle man, Tony was soon making handsome profits. A salmon smokery followed, and then he realized his dream project when he opened the first of his restaurants at Bank. Bank opened in 1996 and quickly won a string of awards. To cap it all, he was crowned Stock Exchange Entrepreneur of theYear in 1998. In 1999, he launched his debut Fish! restaurant and other Fish! Restaurants quickly followed. Tony's latest project is the new pizza/pasta chain Loco. Tony Allan is a rare breed - a masterful chef as well as a great businessman. This is essential reading for aspiring entrepreneurs from all walks of life, including anyone who has ever had a dream of opening a successful restaurant. Making Good is Tony Allan's inspiring story.