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.