Hi All,
Last year at the Bank House Restaurant by Chef Jonathan, we had a great year. I set a number of challenging targets, which included:
· to rebuild the restaurant on a purse string budget
· to deliver an extensive menu of all cooked from scratch using the finest ingredients and advanced cooking techniques
· to build the private party business
· to be highly visible on the Internet.
We have exceeded these ambitious targets actually rather quickly resulting in a very sustainable business.
This year, I am setting a very ambitious target: to work towards a Michelin Star, while keeping dinner prices reasonable (starter, main and a dessert between £20 to £30 per person). I refuse to change the basic menu structure of burgers, pizzas and burritos, as this is how I am able to deliver a gourmet meal at affordable price. What you will see is a greater consistency between the dishes being both amazing and quirky.
After discussions with Master Chef Luce and researching the star requirements, in my opinion, we are theoretically already to a Michelin Star standard. We are roasting our own coffee, smoking our own pastrami; mincing and hand form our beef patties and even down to crafting our own salad dressings. We refuse to use deep fat fryers, freezers, sub standard ingredients or microwaves. However, I still see a lot of room for improvement. As a result, I believe that we have a strong chance of achieving recognition from the Michelin Guide next year and an actual Michelin Star the following year.
Given that Master Chef Luce is literally one of the best chefs in the world. Chef Luce is a James Beard Award recipient, awarded best Destination Restaurant in the World by National Geographic and President Clinton chef at the White House. Then there is humble me, a San Francisco trained chef and food academic from the University of California. Given the strength of the culinary team, I think it will take work, but we can actually achieve a Michelin Star in the near future!
Just think about, a Michelin Star restaurant in Stafford Town Centre, this is a game changing idea to the area.
Cheers,
Chef Jonathan