Flip 80/20 was founded in 2017 by Peter Farrell. Peter grew up in Dublin but gained the majority of his experience in food and hospitality in London. A deep passion for food developed in him from the age of 7, leading to an ambition to pursue a career in the hospitality industry. Upon graduating from a BA in Culinary Arts, he continued with academic studies, undertaking a diploma in wine & spirits and MSc in Business & Entrepreneurship. In Dublin, he gained experience working in the kitchens of establishments such as The Merrion hotel and Roly’s Bistro. After chef stints in two Michelin starred restaurants in the south of France, and in Heston Blumenthal’s Fat Duck restaurant in Berkshire, he settled in London where he worked in the acclaimed Arbutus and Wild Honey restaurants. It was here that he made the switch to front of house and into management, and subsequently went on to become projects and operations manager for the Prescott and Conran restaurant group.

Noticing the demand for healthy foods increasing around the World and Peter’s own diet and lifestyle broadly following an 80/20 approach, Flip 80/20 seemed to make sense! We are in the process of building a great team at the moment and are very proud of the strong foundations which we have built so far. Updates on our team will appear here as we grow.

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