At the moment we are redesigning the restaurant and we got a Architect come interior designer over from England , we have being working with her for a month now and are getting some great ideas for the restaurant. But some times it gets frustrating.
In the 10 years of being in Business we always done everything our selves,marketing, design etc. with some help from friends, so this time we thought we would buy the expertise. It is quite exciting. We hope to have the restaurant complete by September.
It is an exciting time for us as they are so many projects coming up, I always believe it is important to be going forward as they are so many things to do in the Restaurant.
On another note it is such a beautiful day, the Courgettes and Tomatoes are really growing fast in the Garden. Got some beautiful Lobsters from West Cork and two Wild Atlantic Salmons, rock samphire, wild sorrel. The salmon i will use to make salmon tartar and serve it with a glass of Chilled tomato consommé, then confit the salmon for 3 minutes at 51 C and serve with sorrel sauce and sautéed samphire.
The heat also brings problems with the likes of the wine fridge producing more water than it should. Everyone wants to be outside but in the restaurant it is a nice 20 C with the air conditioning.
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