From dead end factory job, to pop up barbecue in my Mom's garage, via street food trading at some of the nation's biggest events, the next stage in my journey as a chef is my own bricks and mortar, Birmingham-based, restaurant. But I need your help.
My name is Andy and I started Low n Slow five years ago out of a desperation to end a day-to-day routine, working in a factory and being stuck in the deepest of ruts. I wanted to create something I could call my own, something independent and creative, something that would earn my partner Donna and I a living. And I started from the very bottom.
With a small bank loan and a lot of family support I bought some basic catering equipment and started cooking pork shoulders in a tiny smoker in my Mom and Dad's back yard. The smoker would often go out and need refueling in the middle of the night, the winters were extraordinarily hard. Rain and wind made it more or less impossible some nights and I would have to build den-like creations to protect me and the smoker from the elements. Frankly, I had no idea what I was doing. But I can cook and I was willing to learn. And anybody who knows me will vouch for my unending passion and commitment to hard work.
A local pub gave me my first break and let me have their beer garden to sell food on Saturdays. We soon out grew that and moved on to farmers markets in the city, and then the famous Digbeth Dining Club.
I got better. And better, building confidence in what i cooked and getting props from chefs i admired, Cooking at prestigious national events like Meatopia which was a dream of mine to be invited to, reaching the finals of the Young British Foodie Awards is also a career highlight and opened a lot of doors making life long connections and friendships.
Over the years the city I love, Birmingham, has shown me so much support, offering me locations for pop up kitchens and buying my food seemingly everywhere I've been. But I've outgrown street food and I need your help.
I've got the passion, I've got the knowledge and the skill and have an ethical commitment to sourcing high welfare animals and the best produce this country can offer. I don't cut corners, but I do need a leg up from time-to-time. I need my own restaurant. A restaurant the city will be proud of. A venue where I can test myself to produce even better food. Where the weather can't hinder my talent. Where my diners can sit in comfort and explore my offering of Texas and Mexican cuisines, with good wine right here in the West Midlands. Where I can build a team that can deliver an impeccable, regularly changing seasonal menu.
And I will cook over fire. Cooking over fire requires extensive extraction that doesn't come cheap and although I'm asking for funding I will match every donation pound-for-pound, penny-for-penny, as will a private investor. My hard-earned money will be on the line. It's make or break.
I'd like to thank each and every one of you for your support up to this stage and moving forward.
Love, peace and whole lot of tacos, Andy and Donna x
Risks and challenges
Sites are really hard to find and although we have one in mind for this project we cannot sign a lease until after this project closes.
If I can, and I will do everything in my power to, I will take this site. But we have had this problem before, I get out-bid, the landlord changes their plans or there are other factors that are out of my control.
One issue I keep coming across is not having the money in place when i do look at sites. Successfully funding this project will mean even if I don't get this site, when the next one comes along the money will already be there to make a move straight away.
Any rewards that require a restaurant for me to operate out of like pop ups or demos will be fulfilled either way, be it at my site or at a friends spaceLearn about accountability on Kickstarter
- (30 days)