Pre-Opening Diaries Vol. 1

The new food offering is upon us.

Everyday starts a different time. We slowly gather at the construction site to talk of the finer things in life. We have a lot in place in theory. We just need the space renovated and signed off. Then we can move comfortably.

Everything is a sample, adorned with a little scrap of white paper. We make our best decisions and are unflappably confident. The last owners opinions are some we must proudly agree with, so any recipes for two hundred pounds of palm sugar will be much appreciated.

The overhead grill doesn’t fit and needs converting, the mixer is too heavy to move, the refrigeration is simply perfect though.

The todo list is unending but enthralling. This week we shop flatware, next week we install the oven. Soon we will finish the walls.

The bar is noisily taking shape in front of us, interrupting our passionate debate of flapjacks and french toast, a break we need to settle ourselves down.

Most of the menu is decided, tested and tried, tweaked and reapplied. Our new colleagues are falling into place, each showing us the excitable pep and promise!

Planning for the soft launch is making us squirm with trepidation. We know our places and our parts perfectly but like a volatile coffee we must dial in our new practices.

We will dance around this kitchen a hundred times before the first plate leaves the pass.

Something new and exciting is afoot!

Help us test the menu with the following recipe, get in touch when you try it out!

Red lentil hummus

185g Red lentils
375g Water
120g Tahini
75g Lemon juice
50g Olive oil
Garlic
Cumin
Salt and pepper

Cook the lentils in the water gently
Blitz everything in a food processor until smooth and adjust the seasoning to your preference.
Remember to let us know what you like.

October 20, 2020
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Josh White

Josh has been in kitchens since his rambunctious teens. Simply looking to give people the best ‘insert dish here’ experience whilst giving us access to great food and dining.

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