2022 what a year! It’s crazy to think that this time last year Flat-Earth-in-restaurant-form didn’t exist! Back then having a premises was still a dream to be actualised. Running a kitchen residency in pub teaches you a lot but feels a little, in retrospect, like we were in a harbour. This year we’ve been deep at sea. I don’t think anything could have prepared myself and Rich for the multitude of emotions we’d go through this year. IT IS HARD!
Here’s a year in summary:
Highs
Opening a restaurant!
Bringing something we’d talked about A LOT to life is hugely satisfying
Regular customers who have become friends and the validation that comes with seeing the same faces come back time and time again
Recruiting a well-aligned team full of non-toxic, kind, friendly people
We are told all the time it’s “the best pizza I’ve ever eaten”
Our press mentions - @vogue @condenasttraveller @loti @hotdinners @olivemagazine to name just a few
The pizza! Our dough keeps getting better and better. The fact that FE makes up 90% of my diet is testament to how delicious it is
The pride in Rich and I having done this on our own - we have no investors which is both a blessing and a curse (see challenges!)
Learning so much! The difference in what I know now compared to this time last year is humungous
Opening our little pop up Christmas shop
Being featured in TWO Hoxton Mini Press books
Working with likeminded people across all areas of our business
Building such good relationships with our suppliers that our veg grower Ximena gave us a cat (whom we adore!)
Lows
The relentlessness has been pretty epic. We don’t see friends and family as much as we used to although are grateful for the many visits they pay us and support they give us
The concern over increased prices across all suppliers - food, wine, electricity etc
The quiet times. When FE is busy it’s my favourite place in the world. When it’s quiet, we have to hold our nerve
Never really switching off - Rich and I have a self-imposed 10pm curfew when FE chat is forbidden thereafter
The smashed window TWICE including one burglary - no point to claim on insurance so it’s money from our pocket to repair
Challenges
Managing a team of people has its moments although have more of a grip on what works and what certainly doesn’t work in terms of recruitment and ongoing relationships
Working with your partner is like a pendulum swinging from challenging to lovely several times a day
Self-funded! It would be great to have a bit of an extra cushion of cash so we accelerate faster
The cost of living crisis. We see this and feel it personally too
The heat waves / freezing temperatures / strikes / Covid - we’ve learnt that there’s always something that effects people’s behaviour
2023
We’ve got some amazing collaborations in the making, kicking off Veganuary with our @dabbadrop black dal and cauliflower pizza
Continuing the develop and improve at every opportunity
More focus on our fantastic wines
Activating the shop under different guises
New seasonal pizzas, new suppliers
Independent hospitality businesses and the people in it need your support next year! From restaurants like ours to small suppliers and growers out in all seasons
Huge thanks to our extended team who work hard for us every single shift on our quest to bring creative meat-free pizzas that are kind to the planet:
💚Rosa, Ellie, Bei, Oly, Avalon, Matt, Isabella, Calina, Alfred, Amy and Claire