Opening nightmare: launching a restaurant into a world stricken by Covid and Brexit

The past two years have been the hardest ever for restaurants. Amid critical shortages of staff, food supplies and even customers, can a new venture from the man behind Polpo survive? By George Reynolds. Help support our independent journalism at <a href="https://www.theguardian.com/longreadpod">theguardian.com/longreadpod</a>