Writing & Press
I write about the restaurant industry — the economics, the culture, and the philosophy behind how it operates. I write a regular column for Country Living and contribute to hospitality titles from the inside: someone still running shifts, not writing from a distance.
If you'd like to work together, the best way to reach me is via the contact form.
As Seen In
Representation
For broadcast, speaking, and media appearances, Dan is represented by DML Talent.
Press Bio
Short bio
Dan O'Regan runs BANK and Lapin in Bristol and writes a regular column for Country Living. He covers the culture, economics, and philosophy of the restaurant industry — from someone still on the floor. His Substack, Notes on a Napkin, has over 1,000 subscribers and publishes three or four times a month.
Longer bio
Dan O'Regan runs BANK and Lapin in Bristol — two rooms with different personalities and the same underlying values: good food, fair prices, and a team that wants to come back tomorrow. He writes a regular column for Country Living and contributes to hospitality titles on the culture, economics, and philosophy of the restaurant industry.
A self-taught operator, he came to restaurants through coffee — barista, trainer, competitor, wholesale — before opening BANK in Totterdown and Lapin on the Harbourside. He has spent recent years learning how restaurants actually work: what a dish costs, why a margin matters, how you keep a good person from leaving. His Substack, Notes on a Napkin, covers the practical and the personal — from someone still running shifts.
For Editors & Producers
What I can do
I write about the restaurant industry from the inside — the economics, the decisions, and the culture. Features, columns, reported pieces, essays, and background for pieces already in progress. A good fit when you need someone still on the floor rather than looking back from a distance.
Themes I return to
How restaurants make and lose money, pricing and what generosity looks like on a plate and a payslip, staff retention over recruitment, restaurant culture and the people who make a room work, and wine written in plain English.
Selected Writing
