00:00 Hi, it's Fred Dynage here. I'm in Giuseppe's with Auntie Eileen, who's fantastic, and also
00:08 with my wife Beverly. And we're having the most amazing meal here because this is the
00:13 finest Italian restaurant, not only in Britain, but anywhere probably in the world. So there,
00:19 and that is the old broadcaster used to say, is how fantastic.
00:24 I'm Giuseppe Maggia. I'm 73 years old. I come in England in 1974, 50 years now. I only come
00:35 four weeks. I stay in love with the city, the seafront, particularly, you know, and
00:41 the people from England. You know, after Switzerland is a very strict country, I work in Switzerland,
00:50 Italy, France, all over. When I come in England, I say, "Sigh, my place, I don't move anymore."
00:57 I'm here for 50 years. I have a pizza house, everybody know of it, 1977. Close, five years
01:06 ago. After, I don't want to retire. I start to be retired, it's too boring for me. I like
01:13 to be with the customers, people, you know, acting, you know, Joseph, you know, playing
01:21 with the peppers, you know, the big size pepper. And I know all my customers by name, personality.
01:29 I see the people grow up, you know, now. It's come some families say, "Oh, say my daughter,
01:36 or say my granddaughter." He used to give me the ice cream. He talking about two generations,
01:42 so it's a time to fly, you know. But I'm very pleased. The restaurant is very busy, restaurant.
01:49 It's different than the old restaurant I used to have because my old restaurant used to be
01:56 very big. Outside, it's called the Portsmouth. Everybody come for the restaurant, you know.
02:02 I used to have a lot of footballers, you know, from the Premier Minister Cameron, and George
02:09 Best, and Mr. Mandaric football, Fred Danich, Derrick Bell, the Formula One, Ferrari, you
02:17 know, Kruzineski, Mr. Mandaric, Arjen Naap. You know, I used to have so many, many, many
02:24 good customers, good memories. Excellent. And so tell us a little bit more about this
02:30 place. I mean, it's quite unique, even in regards to the atmosphere. Yeah, the atmosphere,
02:35 I like old, I mean, brass, copper. If you notice, there's a lot of brass, copper around.
02:42 You know, I want to do a little bit Italian atmosphere, you know. I have the brass, the
02:51 copper, the light, you know, it's mixed the English, Italian here. I mean, the food is
02:59 very formal, a win formula, because I have special meat, fish, pasta, pizzas. You know,
03:07 it's varied, you know, it's over a hundred dishes. It's not one small menu. The kitchen
03:13 is very small for the menu I have. But I used to have the same menu in the pizza house.
03:19 I made the copia because it's a win, and everybody said, "Oh, I love this menu." I said, "Okay."
03:26 I, you know, it is, you know, very win formula because I sell for both, for family, people
03:36 like the pizza, but the pizza is so big, it's 14 inches. When the people say, "Oh, my God,"
03:42 for all the family, it's only for one people. And some people manage, some people not. People
03:48 don't manage, it's every takeaway. I provide the box, takeaway, everybody enjoy it. Say,
03:53 "Oh, I have the pizza for tomorrow. I have the meal for tomorrow."
03:57 Lots of restaurants.
03:58 Yeah, easy. I buy a lot of fresh fish, lovely fresh meat. All the pasta is fresh. The sauce
04:08 is all fresh made. Each dish is made when you want. It's not been cooked before. You
04:15 know, it's, you know, from a restaurant, I do the win. I'm the only restaurant that do
04:23 rabbit.
04:24 Oh, you're the only, okay.
04:25 Yeah, because it's traditional Sardinian. And people love, you know, people book for
04:31 the rabbit. You know, because sometimes I run out because it's not one dish. You cook in
04:36 four minutes. If you have four and a half hours, cook very slow cook. You put, you know, terracotta
04:42 in the oven. And it's very good. Veal is very popular, the veal. The veal is Dutch veal,
04:50 baby veal. Very young, it's only eight months, seven months old. You know, very young. And
04:57 very pink color, very tender. And lovely scotch beef, you know, steaks. It's very good, big
05:04 steaks. I think the way I look after the customers, you know, is very important. You know, very
05:11 important. The way you approach the customers, the way you make the customer live happy. You
05:18 know, I'm kind of person, I give a hundred percent to customer be happy. If he was not
05:26 happy, I'm not happy myself. And you try always to make the customers very, very happy. You
05:34 know, customers happy, customers come back. Customers not happy, don't come back. Not
05:41 retirement, I want to be here with all the customers, you know. I say joke to the customers,
05:48 I maybe dining at your table, number 42, number 24, 27. No, no, no, don't say that. I say
05:54 no, I want to work to the end, you know. I don't see myself in retirement, you know.
05:59 I love to stay with the customers to the end of my life, you know.
06:04 Very, very committed.
06:06 Yes. Why not? It's so nice being with so nice people. If you are in the house, you see the
06:14 news, everything is bad. It depress you. With the customers, you know, his problem, the
06:22 customer know my problem. It's nice, look like family, you know, people come here, they
06:26 tell me everything. It's very, very lovely to be here with the customers, you know.
06:33 Would you like to give a message to your customers?
06:36 Thank you very much for every time you come to eat here. Thank you for my support for
06:43 my last 50 years, you know. And welcome back here. I'm so pleased to serve with you again,
06:52 again, again. I do all my best to make you happy. Please, to have my restaurant, any
07:00 meal you like. Thank you again.
07:03 Excellent.
07:04 [BLANK_AUDIO]
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