THELASTWORD
MAY GUEST COLUMNIST STUART GILLIES ON ...
A LIFE IN HOSPITALITY
MY WIFE CECILIA AND I HAVE SPENT OUR LIFE IN HOSPITALITY BETWEEN LONDON , PARIS , NEW YORK , ROME , AND STOCKHOLM . YEARS OF LEARNING , CREATING , EXECUTING AND MOST IMPORTANTLY ENJOYING THE ECCENTRIC NATURE OF GREAT RESTAURANTS , AS WELL AS RAISING OUR FOUR SONS WHO NOW WORK WITH US IN BOTH BUSINESSES ACROSS VARIOUS DEPARTMENTS .
Since September 2019 , we have opened two of our own restaurants , Bank House in Chislehurst and Number Eight in Sevenoaks , which employ approximately 20 team members per site .
Our timing could be questioned , that ' s for sure , but maybe these last three years were just a necessary part of the journey to create what we have now built , both for the guests and the team .
Of course it ’ s been difficult . Not just for us , but for most of the hospitality industry , and it continues to be tough . However , when under pressure we rise to the challenge as much as we can , and the focus it gives our teams is invaluable in its ability to spark creativity and resourcefulness , which does not happen so well when life is easy !
Our chefs work a ‘ four days on , three days off ’ schedule , which we find is great for their creativity , as it gives them both time to spend with family and to go and be inspired both locally and further afield , meaning that they are coming into work refreshed and full of passion .
Passion from the kitchen means finding the best produce we possibly can so that our menu is offering the best we have on our doorsteps and within the UK .
Our fish comes from the south coast through our local Sevenoaks Fish Shop from Greg Chester ( who started out as a chef and who I used to work with years ago …). Beef and venison come from Seb Petersen from Chart Farm in Seal ; vegetables from locally in Kent as well as Europe ; while honey , wild garlic and sea herbs all come from around the area .
The location of where we source products from is very important , but equally so is what we do with them , and the team ’ s approach to these ingredients . We are constantly trying to use every part of the product to create not one , but two to three dishes to maximise usage , for both better cost efficiency and for a zero-wastage approach .
You may find potato peelings as a crisp garnish on our soup or pasta trimmings fried and coated with cinnamon sugar on our ice cream .
The bar team and bartenders take the same approach . Making marmalade for cocktails with orange trimmings , infusions into alcohol for added depth of flavours , and recycling old menus into cocktail coasters … All because we want to be as productive as possible with what people have grown or produced .
With food and drink inflation raging across the world , it ’ s hard to manage prices and good choices at the same time , but it is a huge focus for us . So , our menus range from small sharing plates , to starters and main course options – something for everyone .
Our set menu changes weekly , priced at £ 16.95 for two courses , plus we offer our ‘ wines of the week ’ with small glasses on special rate which allows people to experiment with a new wine or taste profile and keep the experience interesting . Monthly , we run wine and cocktail tastings , partnering with one of our English wine partners from Rafiney and Kingscote to Gusbourne , as well as with our East London Liquor Co . who make our house gin , vodka and rye whisky .
We also try to support the community and get involved with local activities as much as possible for both restaurants . We teamed up with the Stag Theatre at Christmas and hosted an interactive afternoon tea with members of the cast of the Christmas panto coming over for a meet and greet ! As well as supporting the Christmas fairs in both towns . We will also be taking part in the interactive Safari Hunt in Sevenoaks to celebrate the coronation – supporting local residents , suppliers and businesses is very important to us .
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