Today saw the arrival of Dan’s new ice cream maker, which he has been dropping hints about for a couple of months. The lavender has flowered in the garden and he’s keen to come up to the house and harvest some as an ingredient. We are certainly looking forward to trying some of chef’s new recipes soon.
The next item on the shopping list is going to be something a little warmer, full of water and to be kept away from Dan. Hope you can keep a secret 
Basically, our treatment of tips, gratuities or service charges fall into three loose categories.
1 Service charges as a percentage of your bill. We don’t do this and don’t agree with this, the whole concept does not make things easier for the guest nor does it reflect your enjoyment of your experience.
2 Cash tips. These go directly to the staff in their entirety.
3 Non cash tips. These mainly come from the guests payment card. These are taken by staff in their entirety and no commission or bank charges are applied.
We do not pay our staff minimum wage nor do we top up their wages with gratuities from our guests. Any tips are a gift to our team from you and we do not get involved with interfering with your kindness.
Heather, Farmer Phil and Monty from the amazing Wiggly Wigglers team came to record a podcast at 99 Station Street. Farmer Phil as his name suggests, is a farmer and he is scaling up production of very carefully cross bred cattle. He brought with him a sample of his 21plus day aged rump and fillet steak for Chef Dan to cook for them. The object of the show was to close the gap between the producer the plate, which was done very well. We had a great time and some real fun chatting and discussing our food philosophies.
The podcast (No 190) can be downloaded from iTunes or in MP3 format from their website which is here at Wiggly Wigglers.
Our first post comes on the day when Britain gets surprised by the deepest snow for over 18 years. So with an expected 6 inches to 1 foot of weather expected over night, I’m in a nice warm hotel room in the west country with a block of Northern Irish Brie and some English crackers working out where to go and get some hot food next.
A big part of the philosophy of 99 Station Street is looking for the best produce available in the season when it’s at it’s peak of freshness and then creating great dishes. This cannot be done without a selection of local suppliers who have become “Food Heroes” to us. With this blog, we will introduce you to our supplies, our favourite produce, news, events and the occassional rant. There will also be feedback for questions which you send in.
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