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Trinity Today breaks bread with Brian Hannon , BESS (1993), as the London-based dining doyen shares his journey from his early days as a Trinity student to his professional beginnings and onto his latest trailblazing ventures F rom his first steps into the industry as a young teenager to co-founding a globally recognised, multiple award-winning restaurant group and becoming a perennial entry on the Murphia List (an annual compilation of the most influential Irish people on the British culinary scene) Brian Hannon's story is one of passion, dedication, and a deep-seated commitment to memorable hospitality and sustainable innovation. ‘I started working in hospitality at the age of 13… from golf clubs to hotels, collecting glasses and working behind the bar. It was the beginning of a journey that would shape my entire career.’ Hannon’s early experiences laid the groundwork for what would become a lifelong vocation. By age 22, he had already made his mark, becoming the youngest area manager for the UK’s largest pub chain, ‘Managing 16 pubs in the West Midlands was an intense learning experience – I was often managing people twice my age, sometimes acting almost like a marriage counsellor! To keep the pub ticking over I had four amazing you also had to ensure the relationship kept going – it was usually a husband-and-wife team running the pub – so that was a great learning years in Trinity, and I met a great group of experience, I learnt a lot about life, and those experiences pretty much set the foundation for everything I’ve done since.’ Remembering those early triumphs, the conversation shifts forward to a more recent milestone: Hannon’s 30-year class reunion in college. friends there He speaks fondly of the event, which was as much a celebration of enduring friendships as it was a nostalgic trip back to his formative years. ‘I had four amazing, fun-filled years in Trinity, and I met a great group of friends there, so the reunion was a wonderful experience and an opportunity to reflect on our academic years and the friendships that have endured over the decades, not to mention the full social life we got to experience.’ Hannon fondly relates one story that reflects that packed social life. ‘We always had Political Science first thing at 9:00am on a Monday morning. The lecturer was Basil Chubb, a great lecturer, and he would record the lectures and they would be archived in the library. So, in the library, there still exists to this day, a tape of Professor Chubb one Monday morning asking “Would the girl in the red top at the back of the room please wake up the chap next to you?” That was me…,’ he reveals with a giggle, ‘so there’s an unofficial record of my attendance, as well as an official one.’ Hannon’s career trajectory eventually took him from running 16 pubs (and part-time marriage counselling) in the UK Midlands, to much larger corporate environments, sometimes running hundreds of sites at a time, to eventually co-founding Super 8 Restaurants in 2014, a venture that finally allowed him to channel his personal values into the hospitality industry. ‘After years in large corporate settings, where the primary focus was often on profit, I wanted to create something different – something that reflected my values,’ he explains. This desire led to the birth of a restaurant group that prioritised quality, sustainability, and a unique customer experience. ‘My business partner, Ben Chapman, and I funded the first restaurant, taking a calculated risk by opening on a short-term lease, and it paid off,’ he recounts proudly. The decision to avoid outside investors was a deliberate one, enabling the two hospitality innovators
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Michelin-starred Brat Restaurant in East London Kiln Restaurant, Soho, London Tomos Parry – Chef & Co-owner, Mountain Restaurant, Soho, London to make decisions based on their principles rather than external commercial pressures. Super 8’s business grew until the shock of 2020 when the impact of the COVID-19 pandemic was felt worldwide. But Hannon’s maverick instincts helped the company not only survive but thrive. ‘The pandemic was a significant challenge, as it was for everyone in hospitality,’ he acknowledges, but instead of following the trend of pivoting to delivery, Hannon and his team chose a different path. ‘We focused on creating an outdoor dining experience.’ The result was the opening of a new outdoor restaurant in London Fields in July 2020, which was a resounding success. ‘This move not only saved our business but actually allowed us to grow.’ At a time when many in the sector were cutting jobs, Hannon and his business partner were able to employ an additional 30 people, underscoring the resilience and foresight that had become a hallmark of their approach. At the heart of Super 8 Restaurants lies a philosophy that prioritises exceptional ingredients and a thoughtfully curated atmosphere. ‘Our philosophy is rooted in using the best ingredients and creating spaces that feel special yet approachable.’ Every detail is intentional, from the music – played on vinyl to add warmth and authenticity – to the informal yet attentive service that makes guests feel inspired yet at ease. ‘We work closely with small farms and producers to ensure that what goes on the plate is of the highest quality,’ Brian adds, emphasising the importance of maintaining high standards while supporting independent producers. For graduates considering a career in hospitality, Brian offers wise counsel: ‘First and foremost, make sure it’s something you enjoy. Hospitality is an incredibly rewarding industry, but it also requires passion.’ He highlights the sector’s potential for rapid advancement and the invaluable skills it imparts, from people management to business acumen. ‘Even if it’s not a career you stick with forever, the experience will benefit you in any path you choose.’ As for the future, Super 8 remains focused on refining and perfecting the experience rather than rapid expansion. While the idea of expanding beyond London, perhaps to Ireland, is intriguing, Hannon is clear that it’s not an immediate priority. ‘Our goal is to create exceptional restaurants that are institutions in their own right.’ That exceptional quality is reflected in the plaudits Super 8 restaurants have won over the years. Among their standout venues is Brat in Shoreditch, which earned a Michelin star shortly after its 2018 opening and was later recognised by the World’s 50 Best Restaurants. There’s also Smoking Goat, the original Super 8 eatery, which is currently listed at number 88 in the National Restaurant Awards' Top 100. Kiln, their third restaurant, is a small Soho restaurant that claimed the title of National Restaurant of the Year in 2018, beating larger and pricier competitors. And their latest venture, Mountain, helmed by Anglesey-born chef Tomos Parry, was the only new UK entry on the 2024 World's 50 Best Restaurants 51-100 list, ranking at number 94. It is one of only five London restaurants to feature on this prestigious longlist. Hannon’s commitment to excellence is reflected not only in the plaudits his restaurants have won but also in the foundational experiences that shaped his career. His time at Trinity provided more than just academic knowledge; it instilled in him the values of hard work, critical thinking, and the importance of building lasting relationships – skills that would prove invaluable in the demanding world of hospitality. The success of Super 8 Restaurants is a testament to these enduring principles. Whether in the lecture halls of Trinity or the kitchens of London’s most celebrated eateries, Brian Hannon has always pursued a vision of quality over quantity, ensuring that every venture is not just successful but truly exceptional. His journey serves as a powerful reminder that with passion, dedication, and a clear vision, one can create lasting impact in any field.
