If we had to put a figure on the ratio of ideas for dishes that actually become something we plate in the restaurant. We couldn’t, really, because it’s so few.
But if, for some weird reason, you made us – the best we could do is a guess in the realm of 1,000 ideas to one. Basically, this means we fail a lot. Like, a lot. We’ve failed so much that we’ve turned it into a bit of an artform.
Failure can be messy, but mess is good.
What do our failures look like? Well, in one memorable case – it looks like a passionfruit-marinated fungi dessert. But, more generally, failure looks like (hard-won, slow) progress.
At the risk of sounding like an inspirational Instagram post (you know the ones), we think consistent and considered failure is necessary. Crucial, even. Because each mishap is a step on the journey to a greater understanding of our craft.
Picking our path...
The difference between good and great often lies in small details. And we don’t plate anything until we believe it’s truly great – when it’s reached its most mature, delicious expression.
But the path to finding these details is often counterintuitive – one which requires suspending what you know – or think you know – about what you’re doing.