We have 47 relief chefs out working this is 16 more chefs out than last year which is brilliant.
We met Mike Scotford and his partner Sarah yesterday it was lovely to put a face to a name.
I will be on annual leave for 2 weeks from end of play today, I am going to Benidorm for 1 week which I am really looking forward to. They start their Fiesta Festival tomorrow and this is right up my street with floats and fancy dress.
Jessica will be doing relief chef recruitment while I am away.
Tom will be up in the office getting CV’s out for junior chef positions and Jessica will carry on looking for Sous and Head Chefs.
Booked from mid to end October -
Lesley Richards at Carfraemill, Bruce Robertson at Bridge End Hotel, Kai Stutzkeits at Links hotel, Ionel Rizea at Carfraemill, Michael George at Royal an Lochan, Stuart Macoll at Cross Keys Hotel, Graham Smith at Ardvasar Hotel, Dom Kelecuis at Mustard Seed Restaurant, Daniel Rothwell at Links Hotel, Chris Daily at Ballachulish Hotel, Steve Nye at Old Mill in Pitlochry, James O’Brien at Ardanaseig Hotel, John McGregor at Scores Hotel, Lesley Richards at Belted Burger Edinburgh, Ben Robertson at Old Mill Inn Pitlochry, Mark Wilkinson at Alyth Hotel, Daniel Haig at Tulliallan Golf Club, Scott MacIntyre at Ceilidh Place, George McCallum at Trump Turnberry, Michael Njoroge at Bridge Hotel, Jason Paxton at Kinmount Hotel, Fraser Dingwall at Kingsmills Hotel, David Findlay at Dram Glasgow, Johan Sikkema at Carrbridge Kitchen, Paul Wenbourne at Grant Arms Hotel, Donnie Lamont at Rocpool Reserve, Marta Konieczka at The Bungo, Blair Mackay at Ackergill Tower, Jack Baldwin at Mackays Hotel, Oliver Mould at Powfoot Hotel, David Mao at Inn at Lathones, Jim Miller at Taste of Moray, Sam Titi at La boca Glasgow and David Ironside at Lythe Care Home.
Thanks for all your hard work everyone 😊
I can't believe it's November already. Time is flying by now. As we get closer to the New Year everything is starting to fall into place. We have had the asbestos removed from the building and have had a whole host of quotes for completing the building work.
Equipment has been sourced and is to be fitted in January. The 650 Litre system should produce two brews a week. One of the Dryfe Ale and one of the Dryfe Blonde. This will be enough to fill 32 firkin casks or 64 'pin' casks a week. Alternatively if we bottle the beer we will have capacity to produce almost 4000 bottles a week!
The business is now VAT registered and we will register for beer duty when we get the plant in Lockerbie set up. Beer duty is actually the biggest cost when producing beer! Thankfully as a small brewery there is duty relief.
I have been sourcing labels and bottles, trying to create the perfect look for the beer.
The logo is still in development but it should be decided on soon.
Test batches have been well under way. I have now made 5 batches in the garage at Sunnybrae, two Blonde beers, two ales and an IPA. Brewing beer is a mix between a chemistry experiment and brewing a very large complicated cup of tea! Three of the brews are still fermenting away in the spare bedroom here ready for bottling next week.
The brewing is all preparation for our event next month (December 15th) in Sunnybrae where we will reveal the investor share prospectus along with a music and tapas night. Again if anyone is interested in shares or wanting to be the first to get their hands on some of our beer, email me tom@chefsinscotland.co.uk.
We still have a high number of chefs out working on relief.
We still have some spaces next week if you want to come and meet at our office in Moffat.
We are getting closer to Christmas with only 8 weeks to go.
Please get in touch and let me know if you are available for Christmas Day and New Years Day (double time is payable on both days).
Out just now
Ionel Rizea is at Carfraemill Hotel in the Borders, Dom Kelecius is at The Mustard Seed Restaurant in Inverness, Jenny Quashie is at The Daffodil Hotel in Cumbria, Michael Njororge is at The Bridge Hotel in Buttermere, Steve Nye and Chris Robertson is at The old Mill Inn in Pitlochry, Jason Paxton is at The Kinmount Hotel in Dumfriesshire, Paul Wenbourne is at The Grant Arms Hotel in Grantown on Spey, Marta Konieczka is at The Bungo Bar in Glasgow, Ignas Narijkauskas is at The Links Hotel in Montrose, Dale Paton is at The Lovat Hotel in Beauly, Cameron Brown is at Eatrium in Perth and Stacey Donnelly is at The Garth Hotel in Grantown on Spey.
Thanks Girls and Guys for your hard work and continued support.
With 62 relief chefs out working this is a brilliant number for this time of year.
We set ourselves targets each month and we are on par for Permanent, Adverts and Relief.
This is a good way to make sure we always aim high.
We are meeting relief chefs over the next few weeks with Paul Wenbourne coming in today at 11am.
Please get in touch and we will check what our availability is and get you booked in.
Christmas is fast approaching, I will post the relief jobs we have in already and we can get some of these filled.
Jessica is off to Spain to visit her family on Monday for 1 week she will be enjoying some winter sun and going to some of her favourite restaurants.
We are also out for our staff meal tonight for Alannah’s leaving and we will be going to Brodies in Moffat so we can all enjoy their great selection of Gin (apart from Alannah obviously).
A few chefs who have been out
Bruce Robertson has been on Islay at The Bridge End Hotel, Ryan Williamson is at The Old Bridge Hotel, Corno Cloete is at The Bridge Hotel in Buttermere along with new recruit George Constantin, Lillian Clarkson is finishing up at Woll golf, John McGregor is back at The Scores Hotel, Sarah Pozzi is in Dumfriesshire at Springkell, Paul Sellers is over in Northumberland at Collingwood Arms Hotel, David Young is in Skye at the Ferry Inn, Stuart Palmer is back at Glengarry Castle, Scott MacIntyre is at The Queens Hotel in Oban and Kai Stutzkeitz was at The Links Hotel and is now away back home to Germany.
Thanks to you all for all your hard work you are all amazing.
Galldachd na h-Alba is hosting a tapas and music night on the 15th of December at Sunnybrae in Moffat. This will kick off with the reveal of the first beers and the investor share prospectus. Research is well under way to develop a unique flavour with the hope that when the brewery opens in January 2018 trading can commence right away. The festive event will allow the locals of Moffat, Lockerbie and the surrounding areas to sample first-hand what the brewery will be producing next year. As well as this they will have the opportunity to be part of a local project that has huge potential to not only boost the local economy but to provide employment opportunities down the line. The investor share prospectus outlines the key areas of the brewery and where it will be in 5, 10 years’ time.
Further details of the event will follow but it is hoped that the interest of locals will be sparked by a fine tasting brew.
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