We provide food that customers love, day after day after day. People just want more of it.
We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day.
What I’ve enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn – I love it!
The disparity between a restaurant’s price and food quality rises in direct proportion to the size of the pepper mill.
I never eat in a restaurant that’s over a hundred feet off the ground and won’t stand still.