It has been eight years since I opened the doors of Michael Neave Kitchen & Whisky Bar. This journey began in the middle of the world’s worst ever banking crisis, “an existential threat to the world economy”, they said. I was 21 years of age, but I had a clear vision. It was a strong believe of how food and customers should be treated and taken care of. I had to fight hard to get people to trust my vision, but I took the risk. At times, I found it difficult to articulate my dreams and plans, and that may have led to a few pots and pans being thrown about the kitchen. The rest, as we say, is history.
Years later, here we are again, in the middle of a health and financial global crisis. I, like many of us, have had four months of sitting around, doing food shopping and cooking for myself…what a new experience! and I started thinking mmm… perhaps it’s time again. I was blessed with this gorgeous wee place in which I had a bit of an input into a year or so ago. I didn’t think the time was right, but I do now.
Having been brought up and trained to respect the skills, hard work and, at times, sacrifices that go into getting produce to my kitchen, I am committed to seek out micro producers and local suppliers at one with nature and our environment that will help my cooking and menus reflect the authenticity I have always stood for.
A happy and an all-encompassing experience were part of my first restaurant and this time will not be an exception.
I hope you continue with me on the next part of this journey.