Food strategy specialists FoodSync are hosting an evening of drinks and conversation about how to set up a food business.
The event will be held at Where The Light Gets In (WTGI), a super-inspiring new venue by Stockport’s Market Place.
On the evening you will hear from WTLGI’s creator Sam Buckley, recently named as one of the UK’s most important chefs of 2017, as we explore what it takes to start up a food business. Sam will share lessons learnt and what he may have done differently.
There will also be other foodie experts on hand who will share some key tips and take you on a journey that will cover things such as establishing your concept, business planning to how you can fulfil your legal requirements.
DATE: Tuesday 21 March
COST: £30 per ticket
LOCATION: Where The Light Gets In, Rostron Brow, off the Market Place, Stockport
Food can change lives. FoodSync are food strategy specialists focussed on sustainability, commercial prosperity and social value, working in partnership and delivering projects for corporations, SME businesses, local authorities, housing associations ad the community voluntary sector.
Sam has stints with two of the UK’s most individual chefs on his CV – maverick genius Paul Kitching and Simon Rogan.
His solo venture is similarly distinctive. WTLGI is largely handmade, right down to its spoons, and this novel space – a stripped back warehouse dining room with a radical, totally open kitchen – serves a no-choice £65 dinner menu of ingredients sourced from a bespoke supply chain.
“Our forager is so obsessed it makes me bounce with excitement” says Sam, who describes WTLGI as sustainable restaurant operating, ‘in reaction to a broken food system’. He refuses to be drawn on his cooking style (“I like to play and ask questions”), although when WTLGI opened in October he served crispy Ox testicles with homemade mushroom vinegar and raw Ox heart with grated unripe quince and pine oil. “We served balls and heart because that’s what it took to open a restaurant down a dark alley in Stockport”.
Steve began his culinary career at the Midland Hotel and went on to build two multi-million pound operations from scratch in Mr Sam’s and Mr Thomas’s Chophouses. Steve now has an extensive portfolio including The Dockyard bars at MediaCity and Spinningfields and tapas bar, La Cantina in both Heaton Moor and Didsbury.