A father and daughter pairing who believe quality and value don't need to be compromised and that simple is best.
|Restaurateurs:||Harriet and Mike|
|Restaurant name:||The Blue Goose|
|Restaurant concept:||A Routiers-style diner that offers a short menu of value, quick service for the daytime and slower pace for the evening.|
"Mike didn't have his heart in it in the way that Harriet did and this business needs 150% of everybody's input".
"Opening a restaurant is something I've wanted to do for some time. It's not want to, it's when it's going to happen".
English rack of spring lamb with a glazed gravy served with English new potatoes mash with a hint of garlic.
Mike (57) is the director of two recruitment businesses. Harriet (26) is an event planner and has worked as a Crown Court clerk.
I hope Raymond Blanc would think of us as an interesting dynamic, a strong team with some good potential and good existing skills.
Although neither is formally trained, Harriet and Mike are knowledgeable about food and Harriet is a passionate cook.
They often serve three course dinner parties for up to 24 people. Harriet is Mike's only child and they are very close.
Raymond pan fries a tasty steak.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.