Me and my big mouth!

TWELVE years ago I was being interviewed by the editor of a regional newspaper and was being asked lots of questions about food and restaurants and stuff like that. I tried to appear as knowledgeable as possible, but was quickly learning how little I actually knew as he expertly drilled down into, what I described as, my profession.

I needed a little relief from such interrogation and, on the basis that attack is the best form of defence, tried to put him on the back foot by interrupting him and asking why they didn’t have a food column written by a local chef or restaurateur actually based in the North-East. Phased not a jot, he replied that they couldn’t find anyone to write such a column. Did I know of anyone?

Me and my big mouth. Five minutes later, I’d promised to send him three articles and recipes by the following day and he’d let me know what he thought. So that was easy then. Three and a half thousand words to write and nothing but a blank page staring at me. Panic doesn’t begin to describe it.

Then four years ago, I was asked by the Northern Echo’s editor, Peter Barron, if I’d be interested in moving my column to this paper. Would I! The Echo’s been my paper for the past 30 years and I was delighted and flattered to be able to write for it.

I’ve kept every article I’ve written during those 12 years and it’s interesting to see how my style and knowledge has changed (at least I think so). Describing your business is a great way of making you do it better; by researching and by thinking about how you do things makes you see it in a different light and there’s no doubt that writing has helped me become a better restaurateur if not a better writer. And anyway, I had to learn to write first.

I’ve always been able to talk. Try stopping me. But constructing a coherent argument in a way that people are prepared to listen to it is not something I excelled at. Making them laugh, maybe. Changing their minds was another thing.

However, I found writing to be a way of ordering my thoughts and it’s become a great discipline. It’s also enabled me to develop my arguments about the nonsense we have foisted upon us regarding how and what to eat; things which vainly address the symptoms, but not the causes of so many of our eating-related ills. It’s become clear to me that depending solely on these missives means we don’t stand a chance of understanding the contents of what’s available in the processed food aisles of the supermarkets. But it’s simple really: if we don’t know how to cook, it’s just about impossible to understand what we’re eating. Hence so many fat people. That’s that subject sorted then.

And during these last 12 years, I started to keep animals. Mainly just a few rare-breed pigs and sheep, but the benefit this provided when buying directly from farmers has been immense. I may not be an expert stockman, but I now know a lot more questions to ask. If you know nothing, you don’t know what to ask. So, buying meat for our business needs some knowledge. We’re supplied by experts, but if I don’t what to look for or what questions to ask in the first place, I won’t get the best for us.

As a result of my educating myself in the rearing of animals for food for the business, and then the research and self-education necessary for writing about the subject, I understand a lot better what I’m buying for our business. It’s no different from buying food pre-cooked and processed for yourself to eat at home. An ability to cook really helps you avoid eating rubbish.

So I owe thanks to Peter Barron and Features Editor, Jenny Needham, for the brow-beating they’ve given me over the past four years because, as it happens, this is the last regular column I’ll be writing for the Northern Echo. And I’d like to thank them for the opportunity I’ve been given to connect with the real people I need to thank: the many readers who’ve given me feedback and argued with me and generally stuck with me.

Regular readers may remember that the building we lease in Durham for our restaurant was acquired 16 months ago by a large developer of student accommodation. Suffice to say, it’s been a difficult 16 months because it’s involved negotiations with a sophisticated corporate organisation; a subject about which we knew very little. I know a little more now, but these negotiations have resulted in us having to seek new premises. We haven’t found them yet, but we’re looking. In the meantime, Oldfields based in the old headquarters of the Durham Coke and Gas Company on Claypath, in Durham, has served its last meals. The building’s scheduled for demolition very soon; a subject that’s upset a number of local people, even though most would agree that Claypath’s long overdue for redevelopment. I think there’s little doubt that the developer’s designs will improve the overall look of the street.

However, it’s not just the negotiations that have been difficult. As we’ve proved to ourselves by our pop-up restaurants and outside catering, it’s not just the building that makes us what we are; it’s our customers and, of course, our staff that really make us. Therefore, as we didn’t know the outcome of negotiations until very recently, our closing will come as a shock to some. However, a large proportion of our customers and most of our staff have known it’s been coming. Everyday for months, when taking bookings and serving customers, we’ve been receiving enquiries about the impending closure of the restaurant due to the redevelopment. And so, after 13 years on Claypath, that day has finally come.

However, it’s nothing like the end; in fact quite the opposite. We’ve been steadily building our reputation and interests elsewhere and, while we seek alternative restaurant premises, we now run the fabulous new town hall in Seaham where, with the capability to throw dinners for 300 or more, we’ve weddings and parties booked throughout the year. Combining that with providing the catering at the similarly-sized Shotton Hall and the numerous outside parties we’ve got booked at various venues around County Durham, the coming year’s going to be busier than last year. And that doesn’t take into account the restaurant-style ready meals we market under the Oldfields Pantry banner.

It’s onwards and upwards. And if you know of any suitable premises for a new restaurant, please let me know by emailing me at bill@oldfieldsevents.co.uk. And, in a shameless plug for the company in general, if you’re looking for an outside caterer or a location for a celebration, drop me a line to the same email address.

Thank you for reading this and your custom. We look forward to seeing you soon.

Happy eating.

oldfieldsevents.co.uk

Twitter: @eatoldfields

For recipes, go to billoldfield.com

Oldfields Pantry ready meals are available from Fenwick Foodhall in Newcastle or go to oldfieldspantry.co.uk for delivery by mail order.