We are just over the 2 month mark for our residency at the newly opened Platform 1 on Lordship Lane, East Dulwich and as Chef's we've been lucky enough to enjoy a great space to test out some great ideas as we continue to develop and grow as a team. Here's an update on how things have been going so far (make sure you read all the way to the end as we've got a special treat for readers of this blog!)...
Dinner service at a restaurant is not something that just happens by accident. In the build up to the opening of Platform 1 (formerly known as Pussey Liquor), we spent several weeks developing ideas of what we thought would become a strong opening menu. Determining what was in season and how we want food to taste is just half of the battle. Opening a space involves taking time to research the ingredients you will need, the suppliers who you require to provide you with those ingredients, the techniques you intend to use to produce the food and the equipment that you need to pull off those techniques. This was by no means all that was required to ensure that, on opening night, we were ready to provide a delicious dining experience that could not be questioned. Why not check out our opening dinner menu right here if you want to know what we kicked off with.
Staffing the space was a bit of an unknown factor because we had no idea as to how many guests would be joining us, and for those who did, we had to ensure that their experiences were going to be fantastic. We kicked off opening night with a team of 6 in the kitchen with JC, J of Peckham Cure, a kitchen porter (by the way did anyone see Jay Rayner's article about working as a KP, he's a brave man, have a look here!), A, myself and a guest chef for the evening in A's good friend Mikkel from the Mac & Wild team who was awesome when it came to helping us figure out how best to setup the kitchen for service. A and I quickly had to become well-acquainted with how all of our equipment worked, despite having to make do with the massive inconvenience of delays when it came to getting a new oven into the building; let's put it this way...we had to hire an oven for 2 weeks, a cost that we'd much rather not incur EVER again!
So what has actually happened in the few weeks since? Well...a couple of tasting menus for chefs and foodies, a re-branding by the Platform 1 team, a summer holiday for A, a press launch and a cameo appearance from the Smoke & Salt team at the YBF Awards 2015 (more on this in our next blog post) to be exact! It is in the nature of business to have to evolve your business plan to meet the demands of your consumer and, sadly, that was what drove the re-branding of the space. On the back of this though, C (owner and manager of Platform 1) has been so busy trying to drum-up attention to her space with eye-catching designs from young artists to the inclusion of a Jazz night on Sundays to the growth of sharing boards of charcuterie, cheeses and pickles all produced on-site by JC himself (the brunch guru), with a little help from ourselves of course! This coming weekend we will be hosting brunch on Saturday and Sunday as JC will be home for his son's birthday. It is the first time we'll be doing it so make sure you're down as it's going to be pretty special and we can't help but go all out for the event before getting ready for dinner service too, so don't make any plans this weekend unless they involve booking here to join us. As a special treat to those reading the blog have a look at the planned menu here! The coming weeks will see us evolve our menu even more as we enter the grey-ness of Autumn with game, root vegetables and hearty-food in store to get you ready for Winter. See you soon. R.
PS. Make sure you're online later and following us on twitter (@SmokeandSaltLDN) because we'll be posting a special post with a complete brunch menu and a special treat that you CANNOT ignore, and don't be selfish, make sure you share with some deserving friends!!