My word, it's been quite some weeks since my last blog post. A good reflection of just how busy I've been with getting things off the ground at The Beech Inn. There has been so much to get sorted and organised, from waste management and refining the menus, to staff training (time consuming) and getting my head around payroll (and what a joy that was!).
I've had the opportunity to put everything I've learned over the last year into practice. In some ways, I'm grateful for all I endured (and believe me, it really was an endurance test at times) because I can see now what it taught me. I'm still learning and making mistakes, but it finally feels like I've found where I'm meant to be. We've had some great reviews and feedback too, which is ace.
As some of you know, I have a new chef. I can barely describe extent to which this has lifted the pressure. It was a tough learning curve for us both. I broke my thumb at the same time and she got thrown in at the deep end. But things are working out well, and it's great to have someone to share the load with me.
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| Thai BBQ tofu puff skewers |
Barbarella is looking mighty fine in the garden at The Beech Inn, and we're now open from 4pm on Thursdays and Fridays, and from 12pm on Saturdays and Sundays. When the sun is shining in the garden, it's like a little festival of food. Obviously the rain and snow has not been our friend over the last few weeks but I'm hopeful for some brighter days ahead.
It's the Farmer's Market on Chorlton Green next Saturday, 27th April, so we may have to get the BBQ out, Bangkok roadside stylie :) Sticky BBQ satay skewers anyone?
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| Thai BBQ free range chicken skewers |
