People enjoying locally sourced, sustainable food. I keep on top of stock, and reduce wastage wherever possible, which encourages regular menu changes. I would hate for someone to come to The Curious Kitchen for months and always have the same thing – I want people to leave as excited about food as I am. It’s really easy in Brixham, with some of the best seafood in the world.
The desire for others to feel passionate goes for our staff as well; I like people to feel they are really part of a team, and can contribute their ideas. If staff are committed, it will always show in their interactions with customers and in the preparation of everything we do, which is how we maintain such a high standard.
I’m really passionate about teaching, and recently we came runner-up at the South Devon College Apprenticeship awards for Small Employer. Our amazing apprentice chef Owen won hospitality and catering apprentice of the year. I believe in giving him time and space to develop to his own ideas, and then giving him the platform on which to refine these. Catering is a difficult business to be in, so I support him to have as many experiences as possible. The majority of our staff have achieved qualifications on various schemes whilst with us, and wherever possible, we like to visit and learn more about our suppliers and their products.