The end of Summer was full of super, supper clubs
and change and upheaval that we’re only now emerging from the drought or the
flood; I can’t make my mind up which suits best, both really. We’re happily floating on the surge of energy
that comes from things shifting. Instead of trying to make plans and figure
out how to move forward and stay afloat day by day, we’re more focused and more
loving. By doing so much less and sleeping more, we’re actually achieving.
It’s an odd feeling, changing and feeling all together different and yet the
same.
What a riddle. Our Summer was intense
(hard). This year’s been intense, brilliant in parts, hideous in
others and we’ve moved, to London. Chris has almost completed his first term at
the incredible Leiths School of Food and Wine. He is refreshed and inspired. We can't really believe it. I
am relishing new opportunities for freelance food writing, being full-time with our two little girls, embracing the daily
routine, new adventures and getting a lot more sleep than has been usual. We are in this together and the girls have
approached this move with lion hearts, curiosity and enthusiasm, we can only be
inspired to try and do the same and to make them proud, as we are proud of them
and each other. We are eating, often, well.
As those of you who joined us for one of
our Summer suppers know, understandably, those were the last at our Edinburgh
table for a while. The final run of suppers combined with a house move and a
young family were exhausting but oddly exhilarating and confirmed that we have
to run to where ever this love of feeding people takes us. Chris is running and
I am trying to catch him, clutching E and A’s hands. He is building his
portfolio and skills with great relish and offering a limited number of totally
bespoke private dining opportunites to loyal and new fans. If you are planning a special occasion or
gathering and would like him to feed you over the festive period and in 2015, please email to start a discussion. And, more than ever before, watch this space.
