Mrs Allium 的个人资料Today at Allium, Fairfor...照片日志列表更多  |  工具 帮助 |
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8月29日 Money, at last!!Well its here!! We can't quite believe it, but the cheque is actually, really, really here! After Caterer & Hotelkeeper Magazine ran a story about our fustrations a cheque turned up!!
"The Restaurant" is being screened this evening on BBC2 at 8 o'clock - The Ostrich is the restaurant to watch- see if you recognise anyone!! 8月21日 Fireworks over Fairford!!
So, no money as such, but a promise to have an interim cheque over to us ASAP!! Quite a relief I can tell you. We'd started to think that it was never going to happen.
All the toilets have been completely stripped out
now, Gil the builder only refitted all the toilets last
year, so its breaking his heart to rip them all out again.
As requested, a picture of Gil at
work, possibly the biggest builder of them all! Along with Ginger, who is busy pulling
(see the hight difference anyone?)
By the way- it has been pointed out to me that I have been refering to Gil as "gill" SORRY GILL!!!
We have found some bad floor joists which have to be replaced, and of course we have to get below the floorboards dry too! We do have a secret weapon, however!
I think it looks like something off the incredibles!! 8月15日 Ranting and Raving TodayAgghhhh!
There, that made me feel a bit better. I'm afraid I'm going to subject you all to a rant today (they don't call me doberwoman for nothing you know). I know its not good to write in a bad mood, but I've waited until 5 o'clock and I'm still ranting... so here goes...
I HATE INSURANCE COMPANIES!!!
4 weeks on and still nothing....as ours is a big claim, strangly enough as everything is a write off, we have to basically prove that we are not trying to pull a fast one.I wish. Still Fortis insurance certainly enjoy dotting the Is and crossing the Ts. You'll see the fireworks over Fairford when we ever get a cheque from them.
In case they are looking, here are the latest euipment removals
The last of the kitchen floor is in the skip, along with the toilet floors
(my new beautiful slate floor that is.)
We've emptied out the bar and its all stripped out. All the kitchen and bar kit is now sitting in the restaurant!!
Our new opening date is 1st October (our 15th wedding anniversary)but if it keeps raining like it is today, I think we will be relaunching with a floating restautant!!
8月13日 The Glorious 13thThe Glorious 13th
For those of you wondering why its not the glorious 12th, yesterday was Sunday, so no shooting!!
For those of you wondering why its glorious on either day, well its the start of the Grouse season. This year is supposed to be very good for Grouse, and although we can't serve any in the restaurant (believe me you really wouldn't want to be sitting in it at the moment!!) James is always available to cook at your home, be it Grouse or another dish of your choosing! Just send us a message!! (Polite ones only please!!!)
I'll be posting some more pictures later on, of the latest scenes of devastation in the restaurant- the kitchen is now completely ripped out, moving onto the bar today!! 8月9日 Thursday's UpdateThe floors in the kitchen are booked to be fitted 17th September, so we will then be able to put all the new equipment in. Speaking of which, we have some very exciting but still top secret information about our new kitchen, I will post all the news and gossip about it as we find out!!
On a even more exciting note, Deli Allium is finally coming to fruition in Fairford, and we hope to open in October (busy old Autumn for us!!) selling our own produced breads, potted goods and chutneys, as well as produce from all our small local producers, to hopefully include fresh meat and poultry to be available on Saturday mornings from a pre-ordered list - it will be strictly seasonal and naturally limited in supply, but weekend entertaining will never be the same again, after all if you can't cook/wont cook you can always CHEAT!!!
Cookery demos and classes will also be held at the Deli, (James is going to clone himself at some point in the next few weeks), and of course it will have a great cheese counter!!
8月8日 Builders at Work!!Thought you might all like to see the current state of the kitchen after three days work from the builders.....they say it must get worse before it gets better......
This the remains of our original quarry tiled floor, which popped off with the force of the water....
As we pull off all the damp plaster, we are discovering the original features of the building, which used to be in part a tanners and other commercial buildings from the 17th century onwards. To the right we discover a fireplace behind where our combi ovens normally stand...
And although our extraction system survived, the wall underneath didn't (and the ovens didn't either for that matter!)
The walls all have to be hacked off to at least a meter above the flood line... I suppose we will get there eventually and our builders headed up by Gill, are doing sterling work (it helps that they all ate in the restaurant 2 weeks before the flood, and want us to get open fast so that they can come in for a Gourmand Tasting Menu!!!) 8月7日 No trips to farms We've just heard that we wont be able to film at the farms- unfortunately its just not worth the risk of contamination at the moment. Hopefully we will be able to go back anther time. TV crews with us today..Well, the cameras are with us today to film for UKTV Foods "Local Food Heros". I should say to film James, as it is he who has to perform!! As the restaurant is at this moment being picked apart back to its bones by builders, and we still have de-humidifiers everywhere, we have borrowed a kitchen from the wonderful Jenny, and James has been there trying to get ready! He will be cooking Hoggit from Lucy Muller's Scrubditch Farm, Bath Chap (made from Pigs Head), Chicken from Leonnie at Great Farm Whelford, and our fabulous Claydon Crayfish. The cameras will also be filming at the farms, as long as they can tell us where the transport has been in the past few days.
I will post some photos of the latest building work later today to show you all just how drastic it all is. |
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