Chicken and egg: My dream restaurant

“But my children were young. I was missing bedtime and school runs. I wanted to be there for them.”

As the scent of roast chicken filled her Highgate kitchen, she hatched the idea of launching a “chicken” restaurant.

“It was the perfect way to get back into the food business,” she says.

“I was sitting there and realised there’s nowhere in London to get good chicken. It’s a huge gap in the market.”

Gale spent four months cooking, tasting and marketing the concept before securing a close on £1million investment — from 10 investors — for her Whyte & Brown restaurant in Carnaby Street.

She adds: “It’s always a risk setting up a business in the food industry, but I knew it was a good concept with a strong team of investors. Without a good team, the idea won’t go far.

“It’s a tough industry and finding an available property, without a ridiculous premium in central London, was the biggest challenge. It was very difficult, but we’re here now and the restaurant is doing a lot better than expected.

“We have really exciting plans to expand in cities with big universities across the UK — including Cambridge, Oxford and Bristol.”

From its interior design to marketing plan, Gale has built the business. But her passion stems from “feeding people,” she says. “I just love it. I have every Jewish mother’s dream job.”

www.whyteandbrown.com