The Transition From Fishmongery to Fish Cookery

I was broke, and i had a space above the restaurant, and i was taking fish home. And restaurants at that time weren't serving simple sea food. Most restaurants were based on french cookery, which i certainly couldn't do. I literally just threw myself in, and that's how it happened. My advice to people who might be thinking of opening a restaurant? Keep it small, be the host at the table and enjoy it!