It all begins here
It all started a couple of years ago when I decided it would be cool to buy a food smoker, as the restaurant I was working in was looking to relocate and I was working on a new menu for it. To this end I managed to persuade the boss to part with rather a lot of money for the smoker and I set to developing fancy, smoked food. I came up with some rather good dishes using the smoker even if I do say so myself.
We hit upon a slight hitch once we found a new site; the kitchen was about the size of shoebox and I could barely fit in the normal equipment I needed, let alone a great big smoker. There was also no storage space to put the smoker so I, being a selfless super helpful kind of guy, offered to take the smoker home until we figured out what to do with it. We never did figure anything out, so, 2 years, a dozen books and far too many trips to the best barbecue joints I could find in London, I am a convert; there is simply no food better than slow smoked meat, end of.
After more than 20 years working as a chef in London, and the last 10 managing as well, I had had just about enough of the anti-social hours and 15 hour days so, we sold our house, moved out to the sticks (comparatively at least) and set to planning a new life. I spent the best part of a year playing with meat and wood and spices, mixing and blending, tweaking and tuning until I had a menu that I would be happy to serve to you, our (hopefully) loyal customers.
Now, we actually have to take a bunch of vague ideas and a halfhearted ‘mood board’ and turn them into a business. First step, getting something to sell out of, therefore… this eyesore. I’m going to go away now, have a little lie down and ponder on all the life decisions that have ended up with me having this thing on my driveway.