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Name: Kevin Viner
Job: Chef-patron, Viners Bar & Restaurant

Wild West Country
Banish preconceptions that the South-west is a culinary desert with no prospects. Many, including former Chef of the Year Kevin Viner, reckon it's a great place to be an entrepreneur. This month he opens Viners Bar & Restaurant in Summercourt near Newquay.

It's true that incomes are smaller down here than, say, London, but the quality of life is good. I'm from Bagshot in

Surrey, but I've worked down here since 1989, most recently doing consultancy work as well as a brief stint heading the kitchens at fine-dining restaurant Sevens in Truro. I wanted to set up my business in the West Country because I like the people and the space and it's a great area to bring up my little girl.

It's also a good place to open a restaurant. The ingredients are wonderful - there's lots of fresh fish and good local produce. Admittedly, it is harder to get staff. Still, compared with 10 years ago, the opportunities for young managers are 10 times better. For a start, the type of visitor has changed - they're more vibrant. I tend to look for staff with common sense as much as formal qualifications, because they have to know what is needed.

One thing that's different from, say, the South-east is that most of the companies down here are independent or family-owned. Working for these smaller businesses will give a young manager a good grounding. You'd have to get involved in every aspect of the business, which is excellent experience if you want to set up on your own.

Business is also seasonal here in Cornwall, so I need to generate volume business in order not to worry too much about the winter. To this end, the restaurant has

got 100 seats, and I plan to serve well-sourced, casual menus rather than pursue fine dining.

Who's opening new doors? The end of 2003 was a busy time for launches in Bath and Bristol, and according to a round-up of openings provided by Penny Cook, branch manager of recruitment agency Lister Charles, Bristol, there's no sign that the pace will slacken in 2004.

Slick bar chain Revolution opened up in Bath at the end of the year and Bristol has recently seen Jongleurs comedy store and Tootsies come on the scene. The next few months will herald the arrivals of Loch Fyne and a second Zizzi's and the trial of a new bar concept from Hard Rock Caf‚.

Further south, an Ask Pizza & Pasta restaurant has opened in Exeter, while both Ask and Frankie & Benny's have moved in to Yeovil. And, for those who haven't already heard, Rick Stein has been given the go-ahead to start work on his 42-bedroom hotel and restaurant due to open in Newquay, Cornwall.

Over in Wales, Cardiff now has a La Tasca, Nando's and Hard Rock Caf‚, with Macdonald Hotels on schedule to open its latest hotel, the 165-bedroom Holland House, near the Millennium Stadium on 2 April. Meanwhile, Revolution has nosed into Newport.

One to watch Mentor Inns is a newly formed enterprise that has been quietly helping to make a few dreams come true. In short, it buys pubs for entrepreneurs with industry experience who want to run their own business.

As the name suggests, Mentor also gives its tenants advice on running the pub, input into refurbishment and ongoing support. In return, the leaseholder pays an agreed rent and shares discounts on the beer supply.

The company aims to have 40 pubs throughout the UK by the end of the year. So far, it has bought six properties in the South-west and is looking at "a package" in Wales.

According to Shaun Wootton, one of Mentor's three directors, most of the tenants at these properties have relocated from other areas of the country in search of a better lifestyle.

"The South-west is a fabulous, beautiful area," he says "And there's a lot of opportunity to invest in property." www.mentorinns.co.uk

Fancy that
If you want to check out whether you'll be able to source good-quality food and drink for your new business, don't miss this tasty little date: the Taste of the West's Food & Drink Show 2004 is being held at Westpoint, Exeter, on 18-19 April. There will be more than 70 exhibitors, plus celebrities, and plenty of opportunity to sample what's on offer.

For the uninitiated, Taste of the West works with regional food and drink companies - from producers and processors to retailers and caterers plus associated businesses. Its aim is to improve their professionalism and competitiveness.