His menus, which changed daily and featured seasonal produce, were influential in modern British restaurants.
[1] According to Little, he watched the cooks and felt "envious"; at home he "worked [his] way through Robert Carrier's [Great] Dishes of the World".
[1] He recalls checking what was in the refrigerator each morning, then going shopping at the small produce markets and butchers in Soho.
[6] He moved to 192 (Kensington Park Road), where he created simple menus that changed daily, a service model "unheard of back then", according to Sheila Dillon.
The menu, which was restricted to soup, salad, fresh fish and meat, plus puddings, was changed twice a day, according to the availability of supplies.
[9] In 2017, Little moved to Sydney with his wife Sharon and opened a pop up restaurant "Little Bistro" inside the CBD Hotel, owned by the Merivale Group.
He was the co-owner of restaurant Et Al in Potts Point, in the north of the Kings Cross area of Sydney.
[10] In 2019, he started a home delivery service in London based on the dishes he had created for Tavola called 'ByAlastairLittle'.
[12][1] According to Sheila Dillon he has "a place in British food history that is unchallengeable", saying he changed cooking professionally in Britain from "a default option for those who couldn't think of anything better to do" into "a craft that attracts good minds, skilled artisans, and even people who want to change the world".
[13] In his later career, Little contributed food writing to both The Guardian newspaper[14][15] and Noble Rot magazine.
[16][17] In 2017 Little was the subject of an episode of BBC Radio 4's Food Programme hosted by broadcaster Sheila Dillon.