New equipment and staff are a fine fit
WE FINALLY laid an old friend to rest last month, although nobody seems to know just how old. The wise men of the village put the age of our chargrill at about 20, but we feel it was rather older.
It had been poorly for a while, so when the engineer shook his head and muttered "I'm sorry, but…", we knew what was coming. The chargrill was the only remaining piece of the motley collection we inherited five years ago and, to be fair, it had lasted five years longer than expected. Fortunately, the engineer just happened to know somebody who was trying to sell a reconditioned flat-top stove for a very reasonable sum.
The price did indeed seem reasonable but, bearing in mind that access is limited, I asked if he thought we could get the stove into the kitchen without a degree of demolition. He pondered, measured doorways and said he could see no reason why not - and I believed him.
On delivery day, as we said a fond farewell to the chargrill, the new stove arrived, and I must confess it looked a fine piece of kit. Getting it out of the van was no trouble, but then the problems began. The only possible way in was by the front door, through the bar and restaurant and into the kitchen via a narrow service door. We had to remove the front door from its hinges. Getting the stove through the restaurant posed few problems, but as it neared the kitchen I began to have misgivings. "No problem," said an optimistic engineer as the gas inlet pipe ripped through the wooden surround of the kitchen door. "We just need to take the stove to pieces and remove all this wood panelling around the door, and it might go through." He was right: eventually it was in situ and working beautifully - although it took a while to repair the kitchen doorway.
It was a real triumph of optimism over reality, and we can now feed more diners.
It has not been all goodbyes. After a recruitment drive we have welcomed a new barman and two kitchen assistants. All were inexperienced, but they came with two vital qualities - good personalities and a willingness to learn - and they are doing exceptionally well.
Anybody with a desire to work and learn can be trained to cook: we just need to invest the time. n
IAN VIPOND is chef-patron of the New Inn, a free house pub in Hunton on the edge of the Yorkshire Dales
Next diary from Ian Vipond: 2 December
