“This is not, by any means, a vanity project,” says MacBain, who trained at Le Cordon Bleu before going on to become a venture capitalist. “It has been funded in part by family investments, but it is heavily mortgaged and I’m heavily indebted myself to make this happen. I know a lot of people with money want to open a restaurant, to tick that off. But this is my baby. Well, my second… no, actually, my third, because I have a husband as well.”
Julie’s restaurant: new owners hope it’s third time lucky for historic Holland Park brasserie
