I have the vocal strains of Abba chorusing "Happy New Year" running through my head as I prepare myself for a busy one man show in the kitchen at the top of the hill. Been a nice Head Chef and given all my kitchen Children the evening off! The evening specials sound inviting and wanton, with dashes of Culinary phwoar slipped in here & there to give some lucky guests foodgasms on this last evening of 2010.
Okay that's it! Last meal of the year has been sent, all that is left is the clear down and try to cheer up the miserable sod working behind the bar. But first, there is the matter of the main crux of this blog.
Looking back over the year I can't help but feel it went by a little too quickly for my liking. There has been many things going on both in my professional world and my family life that I haven't grasped all I wanted or hoped to, but as ever the optimist, I believe that all things come to those who reach far enough.
I am, however, still pleased with things I have grabbed with both hands........
I picked up a beautiful 1977 Mustang MKII Ghia, attained the employ as Kitchen Manager/Head Chef at the Pub on the hill in a part-time capacity, moved to a lovely house with the Family, watched as my youngest Daughter became a school pupil, proudly witnessed my Wife obtain her level two qualification in Child care, became a Dad-to-be again, became the owner of a cracking little Border Terrier (rescue dog) who has in turn helped our rather camp Dalmatian come out of his shell, bought a smart phone (!), created some fantastic new recipes and dishes, helped couples enjoy one of their most important days of their lives, gained recognition of different scales in a professional capacity, started up this blogspot, moved closer to creating my recipe book, made some good friends, and probably most important of all-become stronger in my relationship with my wonderful wife.
I also witnessed the break up of some dear friends, the loss of one exceptional man, the strength my Father showed with countless operations, the strength of my Mother with her unwavering support and compassion during his recoveries, the saddening news stories of deaths caused by natural disasters, war, famine and disease.
I feel lucky in life. Lucky to have so many around me whom love me as much as I do them. Money may be really tight (We're not the only ones) Days may slip by with an alarming speed, and I may well be fast approaching 37 (!!!), but I have health, love, respect and happiness and that is priceless in it's self.
Maybe it's because I have been washing up, cleaning down, scrubbing, sweeping and mopping in a silent kitchen and it is almost 11pm on the last day of 2010 that I am reflecting on the past in a slight melancholic prose, I don't know.
Maybe it's still that damned Mayan prediction mentioned briefly in a previous blog.
But I'm rather glad I have pondered on what has been, dreamt of what could have been because I can now see the new year as a chance to make it what I want it to be. And so should you.
So, to all of you still reading this, I thank you for taking the time out to let me prattle on like some NYE drunkard. I love you.
No, seriously, seriously. I mean it.
I f**&ing love you.
Happy New Year
J.P. De Ronne
AKA
Somersetchef.
P.S.
Abba has vanished from my mind, only to be replaced by the Proclaimers....If you can guess the correct song I shall mention you in my Blog! : )
Showing posts with label Menu. Show all posts
Showing posts with label Menu. Show all posts
Friday, 31 December 2010
Thursday, 9 December 2010
Christmas is coming and the Goose is getting fat,
Please put a penny in the old Man's hat.
If you haven't got a penny then a ha'penny will do,
If you haven't got a ha'penny then God bless you.
Or.....
Christmas is on Telly and the Shops are getting rich,
Snow fall through December, Gas price rising, what a Bitch.
Supermarkets want your pounds, though your last few pence will do,
If you have no money left they'll take your credit cards too.
Yay! It's Chhrrrrissstmaaaaasssss! as Mr Holder still seems to be shouting in shops, on your radio, even on the TV. I do love this time of year. Love it as a Family man, and love it as a Chef.
In my capacity of a professional Catering Man, the enjoyment of writing menus, recipes, talking to local suppliers, creating marketing, posters, updating the businesses facebook etc is immense. Sounds sad and frankly boring, but It is a grand event that requires a lot of meticulous planning and effort to achieve what you aim to be the best in your area, especially when you finally get to see your competition's menus printed in the local papers and 'Visitor' magazine.
The whole team enjoy this period too. I have three cracking people that are the backbone of my kitchen, all just attained their level two qualification, and are like excited sponges. They love new recipes and menus as this gives them new practices and methods to try, new dishes to execute exactingly and consistently, and most important of all their chance to add input and thoughts which broaden their understanding.
To create these dishes and place the marketing and advertising in place is the point where you then watch intently on the diary, e-mails and listen to customers discussing the food on offer, to see if you truly have made a tempting feast or just offered something that everyone else has. If it is the case of the latter, dear chefs, then all you have possibly going in your favour is the price.
One thing I have noticed this year, is that belts have definitely been tightened out there. We offer two Christmas menus. One is called Simply Christmas, which is a more traditional two course meal for £15, the other is called Indulgence, which is a sexier (yes, it is a good word) three course affair for £25.
We have actually gained more bookings this year then the previous two, which is mainly down to the hard work of the team raising a good name for the Pub as well as repeat business from last year and those bookings passing on their experiences. We have in fact got at least one big booking from now until Christmas each lunch time and at least two for each evening. There is, however, more two course menus booked than the very popular last year, three course fayre. Talking to some of the parties hosts, this is mainly due to the fact that most people are finding it very hard to spend money this time, especially with the impending tax rise in the new year, the increase in utility costs, fuel costs and, of course, the need to ensure that there is enough money available to buy family and friends the gifts they really want.
With the Menus, there is a big difference in price, but then there is a lot more going on with each dish in the Indulgence menu and well worth the money. The most important factor in the business during this current 'Economic Climate' is that you need to cater for a range of peoples budgets. There are people out there that can happily afford the very best of everything, but there is also those that have less but still want a wonderful dining experience. The Simply menu gives that opportunity, as it is still good, local and flavoursome food, which is why we have ended up with a diary that will make other businesses envious and avidly waiting for their phone to ring.
Also, we have been flexible. I love my menus. They are perfectly balanced from start to finish, but I have been more than happy to make them tailored to suit the individual as well as parties. And that is part way to what helps fill the book. Adaptability and good old fashioned Hospitality.
Please put a penny in the old Man's hat.
If you haven't got a penny then a ha'penny will do,
If you haven't got a ha'penny then God bless you.
Or.....
Christmas is on Telly and the Shops are getting rich,
Snow fall through December, Gas price rising, what a Bitch.
Supermarkets want your pounds, though your last few pence will do,
If you have no money left they'll take your credit cards too.
Yay! It's Chhrrrrissstmaaaaasssss! as Mr Holder still seems to be shouting in shops, on your radio, even on the TV. I do love this time of year. Love it as a Family man, and love it as a Chef.
In my capacity of a professional Catering Man, the enjoyment of writing menus, recipes, talking to local suppliers, creating marketing, posters, updating the businesses facebook etc is immense. Sounds sad and frankly boring, but It is a grand event that requires a lot of meticulous planning and effort to achieve what you aim to be the best in your area, especially when you finally get to see your competition's menus printed in the local papers and 'Visitor' magazine.
The whole team enjoy this period too. I have three cracking people that are the backbone of my kitchen, all just attained their level two qualification, and are like excited sponges. They love new recipes and menus as this gives them new practices and methods to try, new dishes to execute exactingly and consistently, and most important of all their chance to add input and thoughts which broaden their understanding.
To create these dishes and place the marketing and advertising in place is the point where you then watch intently on the diary, e-mails and listen to customers discussing the food on offer, to see if you truly have made a tempting feast or just offered something that everyone else has. If it is the case of the latter, dear chefs, then all you have possibly going in your favour is the price.
One thing I have noticed this year, is that belts have definitely been tightened out there. We offer two Christmas menus. One is called Simply Christmas, which is a more traditional two course meal for £15, the other is called Indulgence, which is a sexier (yes, it is a good word) three course affair for £25.
We have actually gained more bookings this year then the previous two, which is mainly down to the hard work of the team raising a good name for the Pub as well as repeat business from last year and those bookings passing on their experiences. We have in fact got at least one big booking from now until Christmas each lunch time and at least two for each evening. There is, however, more two course menus booked than the very popular last year, three course fayre. Talking to some of the parties hosts, this is mainly due to the fact that most people are finding it very hard to spend money this time, especially with the impending tax rise in the new year, the increase in utility costs, fuel costs and, of course, the need to ensure that there is enough money available to buy family and friends the gifts they really want.
With the Menus, there is a big difference in price, but then there is a lot more going on with each dish in the Indulgence menu and well worth the money. The most important factor in the business during this current 'Economic Climate' is that you need to cater for a range of peoples budgets. There are people out there that can happily afford the very best of everything, but there is also those that have less but still want a wonderful dining experience. The Simply menu gives that opportunity, as it is still good, local and flavoursome food, which is why we have ended up with a diary that will make other businesses envious and avidly waiting for their phone to ring.
Also, we have been flexible. I love my menus. They are perfectly balanced from start to finish, but I have been more than happy to make them tailored to suit the individual as well as parties. And that is part way to what helps fill the book. Adaptability and good old fashioned Hospitality.
Imitating Scotland is brave
Okay.
I know that we haven't got through Christmas, and that this is a bizarre post to write at this point in time. But, here in the kitchen in the Pub on top of the hill we are already being 'Badgered' for the next social event of the year........Burn's Night.
What is strange about this is not the timeframe we are facing, (Chefs have already sewn up Christmas and New Year so we are going onto the next special meal), but the fact that in a small hamlet in Somerset, people are obsessed with the Scottish tradition of eating non fancy food to celebrate a poet who often wrote with a heavy brogue back in the 17oo's.
Celebrated on 25 January the format of Burns supper starts with a general welcome and announcements, followed with the Selkirk grace. After the grace, comes the Haggis which is paraded out with a piper playing followed by Burns' famous "Adress to the Haggis" which is read and the haggis cut open.
The event usually allows for people to start eating just after the haggis has been presented. This is when the reading called the "immortal memory", an overview of Burns' life and work, is given; the event usually concludes with the singing of "Auld Lang Syne"
The event is an enjoyable one with a lot of effort put in. The weird thing is though, it is far more popular than our Saint Georges day.
Anyway, this is not a history blog, so back to the food.
Whenever we create menus, recipes etc, the most important factors for me are:
1) it has to be amazing....obviously.
2) if it is a regional dish or menu, i.e. Curry, French etc, then it must be as authentic as possible.
3) It has to be high quality and good value for money.
So, I am then tasked with the job of finding dishes that will appeal to all potential Diners, expand on the origional supper to make it an evening worthy of a restaurant experience yet still true to it's roots, and most importantly ensure it is authentic!
I think I have created a good menu utilising some very traditional Scottish dishes, given them a boost with some technical culinary know how and still managed to maintain the feel for Mr. Rabbie Burn's special evening......
Down here......in Somerset.
(we are closer to Paris than Edinburgh, true fact!) Revolution night anyone????
I know that we haven't got through Christmas, and that this is a bizarre post to write at this point in time. But, here in the kitchen in the Pub on top of the hill we are already being 'Badgered' for the next social event of the year........Burn's Night.
What is strange about this is not the timeframe we are facing, (Chefs have already sewn up Christmas and New Year so we are going onto the next special meal), but the fact that in a small hamlet in Somerset, people are obsessed with the Scottish tradition of eating non fancy food to celebrate a poet who often wrote with a heavy brogue back in the 17oo's.
Celebrated on 25 January the format of Burns supper starts with a general welcome and announcements, followed with the Selkirk grace. After the grace, comes the Haggis which is paraded out with a piper playing followed by Burns' famous "Adress to the Haggis" which is read and the haggis cut open.
The event usually allows for people to start eating just after the haggis has been presented. This is when the reading called the "immortal memory", an overview of Burns' life and work, is given; the event usually concludes with the singing of "Auld Lang Syne"
The event is an enjoyable one with a lot of effort put in. The weird thing is though, it is far more popular than our Saint Georges day.
Anyway, this is not a history blog, so back to the food.
Whenever we create menus, recipes etc, the most important factors for me are:
1) it has to be amazing....obviously.
2) if it is a regional dish or menu, i.e. Curry, French etc, then it must be as authentic as possible.
3) It has to be high quality and good value for money.
So, I am then tasked with the job of finding dishes that will appeal to all potential Diners, expand on the origional supper to make it an evening worthy of a restaurant experience yet still true to it's roots, and most importantly ensure it is authentic!
I think I have created a good menu utilising some very traditional Scottish dishes, given them a boost with some technical culinary know how and still managed to maintain the feel for Mr. Rabbie Burn's special evening......
Down here......in Somerset.
(we are closer to Paris than Edinburgh, true fact!) Revolution night anyone????
Bill of Fare
Scotch Broth with Bannock
Potato & Leek Soup with Bannock (Vegan)
Albroath Toasties
*******************************************
A Wee Dram to Celebrate
*******************************************
Haggis, Bashed Neeps, Champit Tatties & Whiskey Gravy
Vegetarian Haggis, Bashed Neeps, Champit Tatties & Whiskey Gravy
Salmon Balmoral, Colcannon Cakes, Soft Poached Egg & Lavender & Sage oil
********************************************
Caledonian Cream
Tipsy Laird
Edinburgh Fog
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