This married couple believe an affordable, ethically sourced restaurant should be available to everyone.
|Restaurateurs:||Lindsie and Tim|
|Restaurant name:||True Provenance|
|Restaurant concept:||A modern European style brasserie specialising in regional and seasonal dishes.|
"I can't forgive Tim for running the business so badly. He needs to compromise his ideals somewhere along the line and he isn't prepared to do that. Yet with time they could have a successful restaurant".
"It's always something Tim has wanted to do. At the end of the day its our one chance to prove how good we are and hopefully be running our own restaurant so we've got to give it everything".
Wood pigeon and black pudding salad, served with Oxford blue cheese on a bed of watercress.
Lindsie (36) is an HR manager. Tim (40) is a TGI Friday's operations manager and line cook. They have been married for five years and have a 14 month son, Noah. Concerned about being together 24 hours a day, they consider themselves as competitive.
I think there's a gap in the market for a reasonably priced ethical restaurant. Giving people the option is the aspiration. That's the dream.
Tim has 10 years experience as a cook and has worked in the restaurant business for 20 years. He currently manages nine restaurants with a £25million turnover but he regrets getting involved with a chain restaurant and not pushing himself as a chef at an earlier age. Lindsie has five years experience as a waitress from her school years and currently is perfecting her cooking techniques by preparing all her own cooked meals for their baby.
Raymond offers a recipe for fish soup with aioli sauce.
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