Vores lille restaurant går godt. Vi er tilfredse og kan lide, at vores kunder sætter pris på de retter, vi serverer for dem. Til tider er det hårdt at arbejde fra kl. 9 om morgenen til kl. 24 om aftenen. Men vi kan lide det.
Michelinstjerne
Vi har i løbet af de sidste 4 år formået at bygge et nedslidt serveringssted op til en restaurant med virkeligt godt omdømme. Kroen, som vi holder til ved, blev købt af en hotelejer, og vi gik i samarbejde med ham om at få restauranten tilbage til tidligere storhedstider. Og det må siges, at vi har klaret det fint. I sidste år fik vi en Michelin-stjerne. Det er vi naturligvis stolte af.
En af grundene til, at vi har succes, er, at vores råvarer er af bedste kvalitet. Det nytter bare ikke at servere en flad, kedelig pølse pænt pakket ind i forskellige, dekorative grøntsager og fint snoede brød. Folk kan jo smage forskel. Er det ikke en god råvare, får vi smæk lige med det samme.
En anden af grundene til vores succes er naturligvis vores opfindsomhed og originalitet i opskrifterne, vi har på menu’en. Vi forsøger at holde den til årstidens produkter. Jordbær serverer vi simpelthen bare ikke i januar. Det er ikke sæson for jordbær på det tidspunkt.
Og så skal vores råvarer være 100% økologiske – og så vidt det er muligt, så skal de være produceret her i lokalområdet.
Råvarer
Vores arbejdsdag starter med at gå på indkøb. Vi besøger de lokale bønder, som vi har, aftaler med. Kan de levere råvarerne til os, er det fint. Kan de ikke, må vi ind til byen og hente forsyninger. Hver dag er forskellig. Menuen har sine klassiske retter, men vi forsøger også at have nye forslag på menuen hver dag. Vi kan nemlig godt se forskellige trender i, hvordan folk vælger deres måltid. Den ene sæson, skal det bare være meget proteinholdigt mad, den næste må det helst være meget kaloriefattigt.
Gode maskiner
Vores køkken er heldigvis stort og rummeligt, og det er vigtigt, at arbejdsforholdene er gode. Vi er ikke spærret inde i et bur, hvor vi dårligt kan vende os, når vi sætter tallerkenen til servering. Det er faktisk så stort, at vi har plads til nogle slagterimaskiner, som vi bruger, når vi får kød fra de lokale producenter. En af vores specialiteter er røget lammekølle, og vi ryger dem selv. De sælger godt og er især efterspurgt i frokosttimerne. Det er én af de ting, som vi er kendt for. Vi startede med selv at røge lammekøllerne i en lille ovn.
Du ved sådan én, man har til husholdningsbrug. Da vi så, at den var populær og ikke kunne følge med efterspørgslen, købte vi en professionel røgeovn med større kapacitet. Og den bliver brugt flittigt. Heldigvis er den af god kvalitet. Vi købte den brugt for at spare på budgettet, men nu er vi ved at planlægge at købe en ny, som er lidt større. Den og vores store pålægsmaskine har gjort vores liv i køkkenet meget nemmere.
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