I (Remi), after doing a Chemistry degree at Imperial College, decided that the city life that my mates were going into wasn't quite what I had in mind. After taking my self-inflicted year out I moved from hot & sunny Lagos, Nigeria to the far less forgiving (weather-wise at least) Boston, USA. A year of culinary school at The Cambridge School of Culinary Arts led to me literally walking up to Chef Tony Maws (I was slightly star struck as well as terrified, clueless....you get the idea) with my CV in hand and asking for a job at his Craigie on Main promising hard work and dedication to the cause along the way. 11months of hard work later (and I mean HARD) I came out a slightly broken, albeit far more skilled and prepared chef. Within a month I was working at Deuxave and by the time I left it had climbed to the top of the TripAdvisor totem pole of French restaurants. Getting married, I moved back to London ready to take on life as a husband while working at another new restaurant (The Shed) where Aaron and I met. Aaron's story brought him to being Junior Sous here but alas, we ended up deciding that we (rather foolishly/bravely) had similar ideals and thought we might be able to take on the world. This was 5 long years in the making and while I know there is much more to come, we are both ready to define ourselves and challenge ourselves even further with this massive project we've launched ourselves into. We have never been head chefs or executive chefs, nor have we had the opportunity to practice our ideas on another person's budget. We are cooks and just enjoy cooking (even if that means we are buying staff beers for the rest of our lives!). R.