Only a few days to go!

'number eighteen brasserie' is coming along in leaps and bounds. The kitchen fabricators are in, and putting our ‘state of the art’ kitchen in its right place. The last few days have been really hectic both in the office, and on site. Last week we had (what seemed to be) endless amounts of equipment delivered. The fridges, the grill, ovens, ice-makers etc, all came piling in. Unfortunately, the building wasn’t quite ready for their arrival, and so this week we’re taking no breaks and it is ‘all hands on deck’ to get this show on the road. Builders, plumbers, electricians, kitchen fitters are all crawling around each other in the bid to meet the final deadline. The chefs are chomping at the bit to get stuck into their new home – the beautiful number eighteen kitchen! Yesterday, they spent the day working through some sample dishes, which were then tasted and commented upon. All we can say is ‘watch this space’, the food is simply delicious. Front of house team spent the day doing role-plays, getting to know each other, and spent a good hour debating the table arrangements. However, it was time well-spent. Decisions have been made, and it’s all beginning to come together now. The office is still as hectic as ever. We are now slightly overrun with the stock arriving in the door – from mop heads, to woks, to wine glasses, and aprons, the place is a circus of products!
Everyone is a bit overwhelmed by the swanky new EPOS system too... no matter what the training manual says about how easy it is to use, we’re all a little afraid of it. No doubt we’ll soon get to grips with the whole thing, and it will be plain-sailing from there on.
And fresh off the press, you are now able to drink at number eighteen! And we have a fine selection of local beers, ales, ciders & Perries for you to choose from, as well as our carefully selected wines from around the world. Check out the website www.black-mountain.co.uk for more information on your choices.

Two weeks to go....

So... we’re two weeks from opening for our full café offering, with the brasserie following suit shortly afterwards. It’s all beginning to really take shape. The floors have gone in on the first floor, and the oak really does complement the exposed stone walls. After a minor hick-up with colours on the stairs, the staircase should be fitted this coming week. The grey glass blocks rippling throughout the building emphasise the element of light and space, which is further complemented by the stainless steel and glass set-up. Michael is leaving us for a short while, so he’s imparting all his worldly wisdom on the rest of the team to keep the show going in his absence. Michael’s wit will not however be missed....there’s always space for a funny guy in the office! Steph is drying the tea-towels, and wondering what life has come to. Lisa’s getting excited with the stationary cupboard – numbered dividers are a gift! And Steph is fighting to keep the colour co-ordinated ones..... do we sound like a bunch of caged monkeys yet?! Steve is out of the office, so all is well on the home front – when the cat’s away the mice will play! Simone is skiving this afternoon – fed up of envelope stuffing, and stamp-licking, she’s kicked back to relax with the kids. Lisa is venturing towards 20th century technology and exploring the possibility of the ‘laminator’! Things are heating up in the office... deadlines to be met, builders to haggle with, electricians to track down, and plumbers to get the ball rolling.... All in all a very productive day at number eighteen – hopefully we’ll make it to work on time tomorrow!

We are expanding the highly successful number eighteen café in Crickhowell Powys with a 100 cover, state of the art modern, brasserie offering local, seasonal and where possible organic food, opening June 2010.

The Brasserie will celebrate the very best locally sourced, seasonal vegetables and meat products with the emphasis on provenance. This includes how the food is prepared and served as the kitchen is open to the public dining areas.

The Brasserie wil be about great taste and keeping 'fussing with food' to a minimum. Hopefully our new menu refelcts this. Served up in modern, comfortable and environmentally friendly surroundings.

We intend to open 7 days a week!