“We’d always wanted to open a business together so in November 2019, we quit our jobs with the intention to open in April 2020.” When the pandemic hit, they already had rent and staff costs to pay.
“We were able to get a Bounce Back Loan through Starling, which was a lifeline. We’ve started paying it back now, slowly but surely. We haven’t missed a payment yet.”
The Salad Project opened in spring 2021, a time when offices weren’t as busy as they once had been, something that Florian and James look back on as a blessing. “It forced us to build a concept that leant itself to online sales, through deliveries or click and collect, as well as in person sales.”
Creating seasonal menus
The first person Florian and James hired was Clementine, their Culinary Director, who develops all their recipes. “She’s a certified nutritionist, personal trainer and graduate of Ballymaloe Cookery School, so she’s amazing at striking the balance between health and flavour,” says Florian.
“Part of our menu changes every season to showcase the best of what grows at that time.” Their salad for January includes cauliflower leaves, stalk and florets. Using all three parts of the cauliflower reduces waste.
Charlotte Lorimer
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