Sixpence
Well-Known Member
Just a quick update for those that may be interested, nipped in here quick while I had a minute
Tasting session for the ice creams went down tremendously, but as we now employ a full time chef I decided to have a free tasting session before we go live with food from tomorrow evening, and I have to say that those who happened to be here at the time were treated to some absolutely delicious food. The owner of a big and popular hotel missed out, but then he's been keeping a close eye on everything else we've been doing, so keeping quiet about this one may prove to be better than telling him about our twist on Sunday roast dinner, which will be on the menu soon. We may not be able to operate our full steak and seafood restaurant yet, but if this is anything to go by, the outlook is good
Now open for food as follows
Monday - Be patient
Tuesday - Nearly there
Wednesday - And we're off - 6 to 9-30 PM
Thursday - Warp five cap'n - 6 to 9-30 PM
Friday - She'll no tek it cap'n - 6 to 10 PM
Saturday - Shields up - Book ahead advisable
Sunday - Due to our twist on this, best call ahead to see what's going on
Phew, enough of this frivolity. It's been absolutely brilliant to meet so many from YBW over the last few weeks, and judging by the list of supporters of our planning application, I know there are plenty on here that will be pleased that we've started food service, think I even managed to get in here before Louise got to facebook. I'm in shock
Amongst those that did happen to be here this evening, one turned out to be the owner of a restaurant in Londinium, and he was suitably impressed with what we've done so far, and what we plan to do with the full restaurant. In his opinion we could easily become the best in the area, pity I've pledged to keep prices reasonable rather than charge the earth for what is basically, just good fresh quality food.
Looking forward to the 5th November, maybe someone will treat me to a pint by then, just need that frikkin hole through the wall to be able to operate fully now. See you all soon, back to the kitchen and cellar now, taking on two apprentice chef's next week so the place has to be right to show them how I want things to be.
Tasting session for the ice creams went down tremendously, but as we now employ a full time chef I decided to have a free tasting session before we go live with food from tomorrow evening, and I have to say that those who happened to be here at the time were treated to some absolutely delicious food. The owner of a big and popular hotel missed out, but then he's been keeping a close eye on everything else we've been doing, so keeping quiet about this one may prove to be better than telling him about our twist on Sunday roast dinner, which will be on the menu soon. We may not be able to operate our full steak and seafood restaurant yet, but if this is anything to go by, the outlook is good
Now open for food as follows
Monday - Be patient
Tuesday - Nearly there
Wednesday - And we're off - 6 to 9-30 PM
Thursday - Warp five cap'n - 6 to 9-30 PM
Friday - She'll no tek it cap'n - 6 to 10 PM
Saturday - Shields up - Book ahead advisable
Sunday - Due to our twist on this, best call ahead to see what's going on
Phew, enough of this frivolity. It's been absolutely brilliant to meet so many from YBW over the last few weeks, and judging by the list of supporters of our planning application, I know there are plenty on here that will be pleased that we've started food service, think I even managed to get in here before Louise got to facebook. I'm in shock
Amongst those that did happen to be here this evening, one turned out to be the owner of a restaurant in Londinium, and he was suitably impressed with what we've done so far, and what we plan to do with the full restaurant. In his opinion we could easily become the best in the area, pity I've pledged to keep prices reasonable rather than charge the earth for what is basically, just good fresh quality food.
Looking forward to the 5th November, maybe someone will treat me to a pint by then, just need that frikkin hole through the wall to be able to operate fully now. See you all soon, back to the kitchen and cellar now, taking on two apprentice chef's next week so the place has to be right to show them how I want things to be.
