Yes, it’s fantastic having a Michelin star but you do need an identity.
Yes, of course you do. I want to hear people say “Bloody Hell you need to see what Sat is doing with his team.” I want to be known for being creative. So if someone has travelled, say from where you are in Dorset, I want to blow them away. Otherwise they have had a wasted journey and I hate that.
Yes.
I would hate the idea of someone coming all this way and being let down. It hurts. If someone has got the passion or the vision and they have gone away a little bit hollow it kills me because I’ve not delivered. And we have to take that on the chin. The driving force is that I want to give you something that tastes amazing. That’s it.
Yes.
Regardless of accolades or hierarchy of who’s done it. I want to give you something to remember. That’s what people will remember. I love the fact that this restaurant is in a derelict area; under a pylon and flyover and you can hear the traffic …I love that because it makes us try harder.
Yes, and it makes you quite unique as well.
I like that; it’s already a challenge before we open the door.
Last question…
Yes.
It’s been a tough year, what do you want to achieve in the next twelve months?
Well, I know it’s not over. I think it’s a lesson for all of us. It’s the first recession that I’ve had a business in, so it’s very hard. My business partner is my accountant. We are very strict. We have a great policy of letting all the staff know how the business is run. I give the kitchen a budget every week knowing what I have got booked. So I say I’ve got £1200; £1500 or £2000 or what ever it is, a week to spend and they deliver. Because that means the two most important people in your business: the one that is answering the phone and the one that buys the produce know what is expected. If you can control those two areas, because that is where money is coming in and going out, you’re in a better position straight away. So my guys know that if they over spend it will have a knock on effect for purchasing the following week. They are going to be running their own business one day so lets teach them early how to manage it, then they are helping you run your business. I don’t want them to get into a false sense of security; I want them to feel the pinch. If the KP’s get to 59 hours and the budget is 60, then John sends them home and we do the washing up ourselves.
Sat, thank you very much for your time today. It has been a privilege to meet you.
