The story of 1 talented chef, a London taxi and 2 Big Green Eggs!
I was a slave to the stove for twenty years and stressed out with all the associated burdens, as they increasingly became, of owning a restaurant. The business was no longer a pleasure and more to the point was losing money, lots of money! As I tried to ride the storm and find the cure to the worlds financial crisis, the competition piled it high & sold it cheap and offered menus of immense choice spanning the entire globe. I became increasingly frustrated and was finally broken by the inability or perhaps an unwillingness to compete. Exhausted, heart broken and skint, I crawled into a dark place to lick my wounds and consider my future.
Its not easy to just dust yourself down and get back on the merry go round. My pride and confidence took a huge kicking and I began to doubt whether I had the ability or courage to start again. Where to start and what to do, big questions both loaded with fear and anxiety. The turning point for me was accepting my share of responsibility and understanding the part I played, but also that circumstances beyond my control contributed to the demise of the restaurant. For the most part it was a great success, something I needed reminding of. A lot of time was then spent reflecting not so much on what went wrong but on what I was doing when things were going well. Also why cooking for a living could take me to such highs and lows and keep me coming back for more.
Four things became apparent. When I was on the stove things went well. When my menu was small and changed regularly, things went well. When I was cooking with fresh inspiring ingredients, things went well. When I was enjoying and content in my work, things went well. And when these things were happening, my customers were happy. Being able to make or do something which has the ability to change how people feel for the better is amazing and I unashamedly take great pleasure in that!
My formula for success then required me to be the chef, the menu to be small, ingredients fresh and interesting and for me to have fun. Not to mention it had to cost as little as possible to get started. I had been following the rise in popularity of the street food scene, particularly cue pitt co and The Bowler. For some time I had been trying to find a solution to becoming mobile with a wood oven. By accident I discovered the Big Green Egg, my chefs mind began to work over time at the possibilities this extremely versatile piece equipment offered. The logistics of moving 100kg of BBQ was still a dilemma. Whilst working for a month as a private chef in South Kensington the problem was solved. A converted London taxi ! In May I commissioned a company in Essex to make me a BBQCab fitted with two XL Big Green Eggs.
I have been working with the BBQCab for just over three months. We are on a steep learning curve but so far both the BBQCab and the food we have produced from the twin Eggs has met with universal approval. We have worked from Newcastle to St Albans. Cooked slow and low for the perfect pulled pork, smoked salmon seared bavette steaks, baked breads and pizza. With my training as a chef, the versatility of the Eggs and the go anywhere ability of the BBQCab, the world is my oyster.
The BBQ Cab co is now taking forward bookings, to find out more, please get in touch..