It is not often you are offered the chance to own the restaurant you worked in during school, but for Ashley and Georgie, this became an exciting opportunity.
After Ashley was offered the position of head chef, Georgie was offered the position of manager, at just 21 years old. The previous owners felt it was right to have a couple that worked so well together running the restaurant and so, it was only natural to offer Georgie and Ashley the chance to own @Tristans.
Saving up for a house meant the couple had the money to buy the restaurant, they just had to decide whether it was the right choice for them. “It was a once in a lifetime opportunity and we thought let’s just take the plunge – and we did” explains Georgie, owner of @Tristans. “We really enjoy working together and making decisions as a couple.”
The couple are a great partnership and have improved the popularity of @Tristans. With Ashley’s cookery skills, gained from 11 years of experience working in the kitchen at Tristans Bistro, and Georgie’s key management skills, the pair love their restaurant. “It’s a dream job as I am a people person and Ashley is really creative and methodical in his cooking” Georgie laughs.
@Tristans is a wonderfully unique bar and bistro in Taunton’s town centre, that is known for its seasonal and local menus that combine traditional meals with more adventurous dishes.
“We try and make dishes that are as local and seasonal as possible. Just a few months ago, our next-door neighbours turned some derelict land into an urban farm” Ashley explains. Georgie adds: “so, we use all the produce they grow. It is all organic and literally next door.”
The Taunton Urban Farming Project next door not only promotes cultivation concepts within an urban environment, but also raises money to help empower the socially disadvantaged. So, Georgie and Ashley are keen to source their fruit and veg from this local business.
Their fruit and vegetables are sourced locally, but so is their meat (from Williams & Smy Butchers in Taunton) and their fish (from Brixham). Ashley changes the menu every 6 to 8 weeks to make sure he continues to use this seasonal and local food. “It keeps the menu fun and exciting, for us as well as the customers” he explains.
“We try and surprise ourselves and everyone else as much as possible” Ashley adds, as he talks about how it is important to keep a varied menu.
“I always try and balance the menu, with both exciting options and simpler tastes, so that there is a dish to suit every palate” explains Ashley. He tries to create a combination of foods that you would have at home with a modern and fresh approach, whilst also surprising you with new flavours and ingredients.
One ingredient that Ashley loves to use is beetroot. “It is very versatile” he comments. “We’re making a soup with it this month and in the past, we have made beetroot and halloumi skewers. It is a vibrant ingredient that can bring colour to almost any meal and seems to have a habit of sneaking onto our menu’s.”
Considering the future, Ashley admits: “I think I would like to work for someone else again eventually. It would be an exciting challenge and learning opportunity. Especially working within a large team and kitchen.”
They are also considering looking for somewhere to open in the centre of town, to encourage a lunchtime/daytime customer base. Georgie is unsure whether @Tristans would get the customers it needs to become a daytime restaurant, but you never know what he future holds.
“But right now? We’re really happy and surviving” Ashley laughs. Georgie adds: “It is a family working here and we love it!”
You can find out more at tristansbistro.co.uk
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