Since finishing up in Dec 14, we opened Knox in May 15 and in the last 6 months haven't paused for a breath until now! Initially our plan was to open a quirky café/bistro style business and I thought maybe 5-6 staff would be needed. By day 4 we needed to do an extension out the back and today we employ 12 staff! I've tried to implement as many of the food philosophies learnt in Ballymaloe as possible. We use local suppliers where possible (and treat them fairly), we bake all our own baked goods/treats and avoid processed meats (bar a bit of Fingal's chorizo!).....and boy do we use butter!!!! You'll be delighted to know that there isn't a teabag in the house - loose leaf tea all the way dahling!
All in all, the business has been really well received by the locals (of all ages) and tourists alike. We recently picked up our first award - a new business award run by the local paper. More recently we started a dinner service on Friday & Saturday nights which have gone really well (thanks for the recent referral ! a lady from I think Chicago who had been down with you recently called in for dinner).And yes Darina - we're in profit !!!
I started the Sept 14 class with no background in the food business and for me it was a complete change of career. There is no doubt the tools I was given in Ballymaloe certainly steered me in the right direction and I will be eternally thankfully to both yourself, Rory, Rachel and all the rest of the gang for imparting your collective knowledge and experiences. To the current class, in the words of the Nike sports brand - Just Do it !!!