CREDIT: ADAM GIBSON
CREDIT: ADAM GIBSON
not I’m not sure, I’m really lost for words really.”
have discipline and keep doing it day in day out and that’s the hardest thing.
National recognition and excellence bring with it added expectations and pressure, but as humble as Hardy is, he knows he is on a good thing. Now it is simply about continuing to put in the hard work. “We’ve been really wonderfully received from day one, to be nationally recognised for the nomination last year we were absolutely thrilled. We didn’t win it, but we thought we’d won anyway so you gain a small amount of momentum with that. We’ve sort of had the who’s who of chefs and restaurateurs come through the door and they’ve given us enormously positive feedback. You take that and go ‘well, look, we’re doing the right thing’. We just need to I suppose
“The better the reviews, the better the recognition you get, the higher expectations people have. So I feel like it just adds more pressure on a very highly pressing environment anyway. But look, again, we’re humble. We know what we’re doing is good. We will just keep striving to keep it that way.” “Being nominated, I think that’s an enormous achievement in itself” - Tim Hardy
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