It’s an age where chefs are known by their first name, Jamie, Gordon and Rick and are lauded with the fervour that used to be reserved for rock stars. However, the person who gives the chef’s dishes a setting – who seats you, feeds you and looks after you is often ignored, that person is the restaurateur.Pat was joined in studio by Nicholas Lander himself a former restaurateur and columnist with the Financial Times who has just published a book called The Art of the Restaurateur and featuring in that book is a lesser known member of the Ballymaloe Allen ...