All the joinery items should have been on site today, well if I’m being picky they should have been about 2 weeks ago. It’s now transpired that the joiner suffered temporary amnesia and forgot to fabricate the portal frames that go over the banquette seating, easily done, they’re only about 25 square metres in size after all. They won’t be ready in time, a temporary replacement will have to be supplied.
The company installing my music system walked off site today because it’s too busy, and are now saying they can’t complete the installation until the 11th July, not exactly music to my ears…
As a fall back plan I’ve just retrieved my ‘ghetto blaster’ from the loft. I knew this baby would come in handy one day. It dates back to the 80’s and is the size of a Hummer, but it’s got a good honest sound.
Must remain positive.
Archive Page 2
Next Tuesday Alimentum opens it’s doors to the general public, and every day for the next 7 days I will post a new entry depicting the restaurant’s progress.
I have the first dry run this Friday followed by a second on Saturday, and I am genuinely concerned that friends and family will be given a hard hat and high viz jacket before being ushered to their table. It’s blooming tight.
Had some issues with Bt today which hasn’t contributed greatly to my frame of mind. For the first time I’ve actually had real concerns that the restaurant may not be ready on time.
Been on site today, there’s a lot to do before the 29th June which is the date of my first dry run. I’m sure the decorators will be painting the back door as customers walk though the front, it’s going to be tight but it’s going to happen.
Thought I’d post a couple of photos of the team involved in making Alimentum happen. What I’ve enjoyed most on this project is working with decent people (with the exception of my flooring contractor who’s a Tottenham supporter) who are passionate about their trade and give their best.
We have a second dry run on Saturday 30th and open our doors on the 3rd July.
It’s all getting a bit stressful. There is so much to do and it seems like there isn’t enough hours in the day. All the small kitchen and front of house equipment still needs to be ordered, the glasses need to be finalised, the chip and pin needs to be sorted, linen, wine lists, cocktail lists, costings, opening of 20 trade accounts, uniforms, ordering, text for marketing material, refuse collection, interviewing, contracts of employment, job descriptions, telecommunications, and what seems like countless other tasks, all of which need doing immediately.
I keep on thinking I’ve forgotten something really basic like tables. Everything is on such tight lead times that a mere spell of heavy traffic on the M25 could delay the opening for a couple of days. Hey Ho!
Site meeting today, ceilings are finally up which is good news and has made a big difference to the feel of the place. Kitchen’s also going in and Anton’s charvet suite is being installed. It’s a big piece of kit and was hand made in France to Antons specification.
Had a near coronary as it was looking like the electric wouldn’t be installed in time but managed to avoid this disaster with a couple of calls and the promise of some free lunches.
In two weeks time the first dry run will take place, it brings on a nervous twitch and palpitations everytime I think about it.
Anton and I Had a cheese tasting today at La Fromagerie in Marlybone. These guys know their cheese and stock over 200 different types in their Moxon street shop. Sourced from small artisan producers, La Fromagerie supplies all of the top London restaurants.
We selflessly worked our way through the samples, washed down with a glass or two of wine, and picked six that we thought were stunning. Particular favourites were the Tomme De Cleon which is washed in Jurancon wine, the Brie De Meaux (recently voted best cheese in the world) and the Napoleon which was produced by a member of staffs family in the Pyrenees.
I knew this restaurant malarkey would be hard work but I had no idea it would be this tough.
Great news on the employment front, I’ve just taken on my new restaurant manager Alfonso, and my new private dining and reservations co-ordinator Emma. Both of these guys have come from the Michelin starred Simpsons in Birmingham and it’s fantastic to have them both on board. Keep an eye out in the Biog section where you can find out more about them both.
Anton put together a starter today using the ethical foie gras, it was absolutely delicious. The dish is ‘foie gras parfait with chutney of fresh figs & crispy olive toast’. It’s simple and is based on what the geese actually eat on Eduardo’s farm. To have such a talented chef on board on who shares the same vision and passion is fantastic. The foie certainly livered up to expectation…..
Went to a Pinot Noir blind tasting in London last night at the Wine and Spirits Education Trust. Tried some fantastic wines from both New and Old World, with my favourite coming from Slovenia which surprised me. What surprised me even more was some of the tasting notes we were provided with which included ‘ghostly shadow of fruit flitting past’ , ‘tin of asparagus left open on a farm’ and my favourite, ‘a new born baby’. Not quite sure what a new baby should taste like, but if your new addition left you reminiscent of this classic grape variety then I’d be interested to hear from you. Had a site meeting today and the programme has definitely been put back, we’re now looking at the 22nd for hand over. On a positive note the ceilings are going up and and the frontage is going in.
Head Chef, Anton has just finalised the menu and I’m chuffed to bits with it. There’s some original dishes and some classics with our own twist, providing a balanced and exciting menu. It will be uncomplicated food prepared with real skill and passion. I’m not going to give too much away at this point, but I’ll post the menu on the blog a week before we open. Until then you’ll have to keep on guessing.
Still in Spain and just found out my air conditioning company (the new one) have installed the ductwork 30mm too low, which means the ceilings won’t fit. Not ideal, all ductwork will have to be raised which will delay the ceiling fixers coming in and ultimately push the programme back. Most probably looking at the 22nd as hand over day now. Have made mental note to leave my phone at home next time…
Just had a great lunch of 5 courses, not to mention about 3 goose livers and my trousers are feeling a little snug. Most importantly however, the foie tastes fantastic which is a great relief. It recently won the gold medal at the Coup de Coer food exhibition in Paris, beating off 400 other producers from France.
The French got in a bit of a flap about this, saying that true foie gras could only come from a bird that had been force fed. Doesn’t sound like the French at all.
Really quite excited by the whole thing. We’re taking some back with us for Anton to work his culinary magic on and experiment with different ideas.
I’m in Spain, just outside Badajoz which is 420km From Madrid, or 560km if you get lost. Head Chef, Anton and I have just had the most amazing morning visiting the farm of Eduardo De Sousa who produces the ethical foie gras.
The farm is 32 acres and is home to 300 extremely chilled out geese who spend their time foraging for figs, lupins, acorns and olives that are in abundance on the farm and which form their staple diet. They are remarkably tame and had no hesitation in coming to greet us, although the sight of Anton’s chefs whites did seem to unnerve them.
Eduardo’s family has been producing foie gras ethically since 1812. Eduardo informs us that as soon as there’s a nip in the air, the geese over eat naturally in preparation for the long migratory journey south. The geese eat constantly for a period of 15 days at which point they are slaughtered, their livers having swollen naturally and humanely.
Eduardo even puts the geese to sleep before slaughtering, which demonstrates the immense respect he has for the birds. This really is such a contrast to the inhumane way of force feeding which is widely practiced throughout southern France.
If customers are prepared to pay a little extra, then hopefully ethical foie will be seen on more menus.
Off to lunch now with Eduardo and a foie gras tasting.
Bought a chandalier for the cocktail bar today. Found it in an antiques shop in St. Johns Wood and loved it as soon as I saw it. It’s a 1960’s Murano glass chandalier from Vistosi and is comprised of 82 gorgeous red discs, it’s going to look stunning. There were two that came from a Venetian villa and apparently Jimmy Choo had bought the other one the day before. If it’s good enough for Jimmy…
Tickets to Madrid have been ordered and we fly out on the 31st May and meet Eduardo on the morning of the 1st June. It’s a tough job…
