It started a long, long time ago. That is, thinking about opening a second store, though certainly nothing serious. Then we found out Layla was going to have a baby brother or sister so all those potential plans were put on hold as a very conscious decision that this time, it was all about the family.
Then in 2013, Christian arrived, and he was about 6 months old when I was playing with him and I looked in his eyes and thought, 'okay, let's go.'
This is what I would call the very, very start of a very, very large snowball in the lead up to opening a new business. (or a large scary storm, but a snowball is nicer).
Because once that conscious decision was made, then all the steps start to take place. They start slowly at first, gaining momentum, getting faster and faster as the process moves along, until the final end of it when you (hopefully) open the doors and you've made it.
It starts with writing the business plan at night, and searching for properties through the day, either walking the streets, or signing up to numerous estate agents email alerts, or checking websites. Then it is planning the equipment, the costs, the potential revenue, the expenses, the staffing, the menus, the decor, the fit out, the builders, the designers. Then it is applying for funding, if you need to, and making sure all your necessary documents are in place and going back and forth, back and forth, back and forth.
Then funding is approved, or it is rejected so you work on it again, then it is approved, then you find a site, then you apply, present to the landlord, they accept, you go to solicitors, negotiate the lease, go back to the solicitors, again, and again, and again and you finally get the keys and the builders are ready and the designers are set and the fit out begins and the pressure starts to rise then all the smaller, in many cases really important decisions, start to mount up as the snowball (or storm) starts to get bigger and bigger and you are not even open yet and then there are more decisions to make and things to plan or problems to solve or staff to organise and recruit and interview and induct and then the builders say, 'um, we have a problem' then most people in the process say 'um, we have a problem' and you have to deal with it as you have to deal with everything as the snowball gets bigger and the storm gets wilder but you are all calm and collected because your detailed planning is detailed and planned and there is no going back now and anyway, that which does not kill you makes you stronger.
Then what I call the critical path analysis, with all your critical dates and important things to do is pretty much left alone as the snowball is singing 'don't stop me now! I'm having a good time, I'm having a ball' and is going absolutely full pelt down the path taking everything with it and you have just a few more weeks or days to go and it is all coming into place but every decision you make (and there is SO, SO many), is just making the snowball get bigger and bigger and then you finally, after all this, open. Phew.
It is seriously massive. This giant snowball has caught you up in it's path and then finally throws you out to the wild.
18 months later 15 Eastcastle street opened and Christian had just turned 2.
It really is quite a ride. Seriously quite incredible. Then all you have to do is operate it and not stuff it up.
Note: Another post altogether is about the SO, SO many decisions you have to make and the actual/possible consequences of these decisions.
Please enjoy the menu for this week, as we will enjoy bringing it to you.
Great Titchfield Street Menu
Then in 2013, Christian arrived, and he was about 6 months old when I was playing with him and I looked in his eyes and thought, 'okay, let's go.'
This is what I would call the very, very start of a very, very large snowball in the lead up to opening a new business. (or a large scary storm, but a snowball is nicer).
Because once that conscious decision was made, then all the steps start to take place. They start slowly at first, gaining momentum, getting faster and faster as the process moves along, until the final end of it when you (hopefully) open the doors and you've made it.
It starts with writing the business plan at night, and searching for properties through the day, either walking the streets, or signing up to numerous estate agents email alerts, or checking websites. Then it is planning the equipment, the costs, the potential revenue, the expenses, the staffing, the menus, the decor, the fit out, the builders, the designers. Then it is applying for funding, if you need to, and making sure all your necessary documents are in place and going back and forth, back and forth, back and forth.
Then funding is approved, or it is rejected so you work on it again, then it is approved, then you find a site, then you apply, present to the landlord, they accept, you go to solicitors, negotiate the lease, go back to the solicitors, again, and again, and again and you finally get the keys and the builders are ready and the designers are set and the fit out begins and the pressure starts to rise then all the smaller, in many cases really important decisions, start to mount up as the snowball (or storm) starts to get bigger and bigger and you are not even open yet and then there are more decisions to make and things to plan or problems to solve or staff to organise and recruit and interview and induct and then the builders say, 'um, we have a problem' then most people in the process say 'um, we have a problem' and you have to deal with it as you have to deal with everything as the snowball gets bigger and the storm gets wilder but you are all calm and collected because your detailed planning is detailed and planned and there is no going back now and anyway, that which does not kill you makes you stronger.
Then what I call the critical path analysis, with all your critical dates and important things to do is pretty much left alone as the snowball is singing 'don't stop me now! I'm having a good time, I'm having a ball' and is going absolutely full pelt down the path taking everything with it and you have just a few more weeks or days to go and it is all coming into place but every decision you make (and there is SO, SO many), is just making the snowball get bigger and bigger and then you finally, after all this, open. Phew.
It is seriously massive. This giant snowball has caught you up in it's path and then finally throws you out to the wild.
18 months later 15 Eastcastle street opened and Christian had just turned 2.
It really is quite a ride. Seriously quite incredible. Then all you have to do is operate it and not stuff it up.
Note: Another post altogether is about the SO, SO many decisions you have to make and the actual/possible consequences of these decisions.
Please enjoy the menu for this week, as we will enjoy bringing it to you.
Great Titchfield Street Menu
Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00
Granola muesli with pomegranate molasses, Greek yoghurt and rhubarb and raspberry compote (v, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes, passion fruit (v, gf) 3.90
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 5.00
Ciabatta roll with avocado, omelette, rocket and tomato salsa 5.00
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast 2.50
Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80
Baked Treats
Sweet muffin: Mixed berry (v, cereals, milk) 2.50
Savoury Scones: Apple, dijon, gruyere (v, cereals, milk) 2.50
Friand: Cherry Ripe (v, gf, milk, nut) 2.50
Super moist chocolate brownies (gf) 2.70
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.80
Banana bread 2.50
Raspberry and coconut slice 2.50 (v, gf)
Raspberry and coconut slice 2.50 (v, gf)
Lunch
French retro baguettes 5.30
Italian Coppa Costa roast ham, beetroot relish, roasted red pepper, goat's cheese, rocket. ( cereal, milk)
Buffalo mozzarella, plum tomato, spicy avocado salsa, spinach. (cereal, milk)
Foccacias 5.50
Pancetta, caramelised onion, roasted pumpkin, brie, rocket. (cereal, milk)
Polenta crumbed courgette, mature cheddar, romesco sauce, spinach. (cereal, milk, egg)
Salads: 5.50/6.90
Slow roasted lamb with quinoa, pomegranate, sultanas, almond, pistachio, baby spinach and cucumber yoghurt dressing. (gf, nut, milk)
Grilled courgette and green bean salad with caper, feta, lemon, mint dressing and rocket. (gf, v, milk)
White cabbage, sweetcorn, carrots, red onion, coriander slaw. (gf, v, egg, mustard)
Tart: 4.40 or 8.00 with salads
Roasted vegetables with cherry tomato, thyme and creamy cheese tart. (v, milk, cereal)
Roasted vegetables with cherry tomato, thyme and creamy cheese tart. (v, milk, cereal)
Eastcastle Street Menu
Breakfast
Traditional bircher muesli with Greek yoghurt and rhubarb and raspberry compote (v, nuts, milk) 4.00
Paleo granola with with Greek yoghurt and rhubarb and raspberry compote (gf, ve, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes and passion fruit (gf, v) 3.90
Smoked paprika brioche, calvados potato mash, medium baked egg, grilled courgette and onions with crème fraiche and chives (cereal, milk, egg) 5.00
Maple cured bacon in a sourdough wrap with own made smoked ketchup, mont d'or cheese and rocket (milk, egg) 4.90
Croissant with Italian roast ham, talleggio cheese, spinach and plum tomatoes 4.90
Croissant with smoked salmon, chopped egg, tomato and sprouts (cereal, milk, egg, mustard) 5.00
Pastries by Seven Seed bakery
French butter croissant (milk) 2.00
Pain au chocolat (milk) 2.50
Almond croissant (milk, almonds) 2.80
Baked Treats
Muffins - Blueberry and bran (v, cereal, milk, egg) 2.50
Savoury – Tomato, feta and basil (v, cereal, milk) 2.50
Chocolate brownies (gf, milk) 2.70
ANZAC cookies (nuts) 2.00
Ladybird tarts (v, milk, eggs) 2.90
Ladybird tarts (v, milk, eggs) 2.90
Banana bread (milk) 2.50
Matcha Powder Slice 2.90
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)
Salads 5.50/7.00
Our second Chef Flavio brings his own style and flavours to the kitchen on the weekends at Eastcastle. He will run the menus for two weekends in a row so that we can enjoy it all the more.
Matcha Powder Slice 2.90
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)
Lunch
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with grilled peppers, sweet potato and courgette with aubergine puree and spinach (ve, cereal)
Baguettes 5.30
Flat Bread Wraps 5.00
Kaffeine Sourdough flat-bread with grilled peppers, sweet potato and courgette with aubergine puree and spinach (ve, cereal)
Baguettes 5.30
Sourdough baguette with chorizo, grilled peach, manchego, salsa verde and rocket (cereal, milk, mustard)
Sourdough baguette with ham, baked pink lady's, mozzarella, pesto and watercress (cereal, milk, nuts)
Salads 5.50/7.00
Chicken with lemon roasted apricots, toasted almonds, avocado, cucumber, red onion, watercress and buttermilk dressing. (gf, nuts, milk)
Wild Kent cherries, fennel, chicory, blue cheese and pumpkin seeds. (v, gf, milk)
French beans, mange tout and fresh peas with feta and mixed seeds. (v, gf, milk)
Savoury Tart 4.40 or 8.00 with salads
Ham, peach and burrata balls with lime and ginger mayonnaise. (cereal, milk, mustard, egg)
Weekend Menu - Eastcastle Street Only
Salads 5.50/7.00
Smoked salmon, avocado, spinach, dill, baked eggs, rocket, mixed seeds, sour dough croutons, mixed herbs & Hollandaise sauce.
(Fish, egg, seeds, g,)
Red cabbage, Apple, sour cream, celery, black currants , feta, roasted hazelnuts & maple cider mayo.
(Nuts, egg, gf,dairy, v)
French beans, asparagus, broad beans, chilli & lemon dressing.
(Gf,df, v, chilli, seeds)
Savoury Tart 4.40 or 8.00 with salads
Spinach cakes with carrot & lemon marmalade.
(Nuts, dairy, g, egg)
No comments:
Post a Comment