Taking The Plunge

[tommo666]

Good luck!

What's the Harry Soo course all about? Does he come the UK?
I'll scout around on the internet to see what info I can find. I would love to do this.

Sorry off-topic.

Toby organised for Harry to come across to hold a couple of bbq101 classes at the BBBQS HQ. I was lucky to get on one last year. Maybe Toby will do it again, don't know. Both are busy peeps.

[Stu_C]

Wow! Looks like Harry's calendar is full this year. How much was it to go on the course?


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[gazz_46]

I'd say best of luck Nick but seeing how much time and effort you have put into your dream since we met in 2012 I don't think luck will come into it... You have already suceeded, look forward to hearing more and seeing you grow

Well done

[Saucy Pig]

Thanks all.
In the process of trying to put a menu together at the minute.
As soon as I have more info I'll be sure to post.
Cheers
Nick

[UKEgger]

This is great, always admire people who follow their dream and if that dream enables you to earn a living then even better.

All the best.

[tommo666]

Best of luck, what will you be cooking on?

[slatts]

Well done, living the dream.
Hope everything goes to plan, restaurant one day!!!!

[Saucy Pig]

Its a tiny little pub, no more than 40 covers at a time and that suits me just fine. I'm not after making a fortune. If I can pay the bills and do what I love every day then to me that's like winning the lottery.
Until we know its a success I wont be splashing out on a new smoker, I'll be keeping start up costs to a minimum.
I'll continue smoking at home on my trusty GMG like I have for all my catering jobs.
If anyone's interested in following the progress we have a Facebook group set up.

https://www.facebook.com/groups/1441531542792800/

Interesting Times Indeed

Nick

[Saucy Pig]

Thought I'd give an update.
Its 6 hours till I have to be in the kitchen for opening day. I'm up late reprinting menus as we have had a slight setback....During the gas safety check it was discovered the gas pressure to the upstairs kitchen was slightly less than new regulations allow. So I am unable to use the oven, hob or salamander. No worries I guess. I've catered in the middle of fields I should be able to do this...
Starting with a somewhat stripped down menu, will add items as time allows. I'd love to go complete diner style on it but the probable custom (at least to start with) would probably find it strange and unusual...I can work on that.

Here's what I'm thinking of starting with.

[JEC]

Looks good Gaz and value for money, if I was closer I'd come and pay you a visit. Best of luck for your new venture