“WORKING with Marco {Pierre White} was the most amazing experience in my career, he’s a genius, but that’s where I got my all-round experience of the business model. And it is that experience that I want to bring to the South Court and to its customers. Give them a night out where the food and atmosphere match and we sell an affordable night out”. That’s the belief and vision of chef, culinary innovator and business marketer Calum Watson of The Food Nursery who has taken up a business consultancy with the team at the South Court Hotel with a view to revamping and taking their food model to a new level.
Calum took some time to talk to Andrew Carey about the plans and ideas for the new look and what Limerick customers can expect from The Cream Room when it opens its doors again.
“We have a great canvas to work from here and when the owners contacted me to have a look at the model and offer some suggestions as to what I could do or add to the food model in place, I was certainly excited to take on the challenge and bring my experience to the table.
“In terms of this day and age and the competitive nature of the business sector, we are looking to help, assist and drive Irish businesses through the recession while always looking at it from a grass roots level. I look at Ireland and Scotland as having a similar type larder and this is something that should be praised and utilised as much as possible”.
It is that thinking that Calum brings with his experience of working on the set up of Frankie’s Bar and Grill in both London and Dublin, the very successful collaboration between Marco Pierre White and legendary jockey Frankie Dettori. Together they found a winning formula and Calum was the man behind the set up of the Dublin enterprise after a nine year stint with Marco running the operation in London.
“It was an amazing time working with Marco and that is where I got to see the entire business model run and where I became responsible for reporting to Marco on the overall business. Everything from the food to financials.
“Marco would drive for new business and I would have to keep up with the running of the existing customers and business model. That is where I came to appreciate the whole picture.
Both Marco and I had similar training under Pierre Koffman so that helped although Marco works very fast…it’s up to you to keep up but that gives you a great insight.
“I came to Dublin over four years ago and through the process of opening Frankie’s I was able to use my experience there and the concept of the steakhouse bar and grill was taken on by Chelsea Football Club, P&O Ferries and Selfridges and it is that experience of opening restaurants that I found vital in leading this operation.
Now, Calum and his team from the Food Nursery bring the consultancy of offering a complete package to a business. But he notes that it is not a chef led operation.
“One of our main ideas is to give the customers what they want, be that in a party room, a bar menu or lunch and great dinner options. This is about listening to the needs and wants of the customers and giving them just that and doing it well. We listen to everyone who interacts with the customers too. From hall-porters to front of house staff, they all have valuable information to give and that is how we work the consultancy and operation.
“I have been told on many occasions that the Cream Room, when it was fully up and running was something that was enjoyed by all the customers and they loved it.
“That kicked off some 10 years ago or more and I feel that people would love to see it back. We are looking to bring the best of food options from great local suppliers to incorporate a great room and sell an affordable night out where customers can come and enjoy themselves.
Calum sees that “tasty food, a good setting and a slick staff” are key to any good operation”.
But Calum understands the back to basics and indeed the grassroots approach that is key to business success.
“I was first introduced to man a few years ago who has become a great friend since. He sold sand and gravel and indeed that doesn’t really have any direct link with the food industry but his toy or hobby was farming and he introduced me to it.
He gave me a shoulder of pork from the farm the second time we met and took it home and cooked it. It was the most amazing piece of pork I have ever eaten. From there, we now have 28 pigs, over 100 turkeys, lambs and two heads of Aberdeen Angus cattle. And the hobby is growing. We will use this thinking and that approach to sourcing and using the best ingredients. I can’t wait to do something really exciting with the Cream Room over the coming weeks and we have already developed the bar menu to roll out in Boru’s this week.”
Calum described a number of dishes that he has used as examples of the food he hopes to inspire the chefs to continue to build and develop the food model and offerings at the hotel. Keep an eye out for Champagne poached fruits on a panna cotta with fruit syrup or a shredded pork dish with a meat jus and crispy crumb topping.
Speaking to Calum, you can feel his enthusiasm and all round business approach will inspire the team at the South Court and indeed bring the Cream Room to offer great quality food at affordable prices. This, as Calum says, “is a great opportunity to make a few changes, introduce new menus and kitchen ideas, take parties, tailor-make menus and offer Limerick a great eating destination.
