Closer to the edge

My last post was at the end of january, so shame on me for that, but as you know, it has it's reasons. The opening of Oblix is coming closer and closer. In the past few months we have been working hard at our test kitchen in South London on making this a success and after all those long days of brainstorming, writing recipes and menus, calculation food cost and loads of actual cooking and baking...We finally received the keys to the restaurant a week ago, moved in and unpacked over the weekend, ready to start training the staff for soft opening. We are all excited, to finally bring all of this practise from the past few months in to reality, bring the rest of the team onboard, train them and start cooking properly again.
As said before, I need to be careful when putting pictures on my blog since their are some strict rules about what we can or cannot put online before the opening. But I added some pictures I took during these past few days, to give you an idea about how excited we all are, that we can put our feet closer to the edge.

Closing off this post I would like to say that I'm very happy that even though I did not post anything for over three months on my road to hell and sweetness, you guys kept on following the blog in big numbers as always, so a big massive thanks for that! We Talk soon!