‘Today we’re templating our furniture,’ he shouts above the roar of the workmen’s radio.’It’s going to be high stools at benches and at counters against the walls and windows and with a big table in the centre. We’ve got a bar being built offsite for the Asahi beer super creamy head, dispenser with a temperature display that shows how cold the beer is coming out. I like a cold beer coming from Australia as I do! That will go where all this rubbish is now.’
There certainly is a lot of rubbish; the previous owners a Thai restaurant, seem to have left like a defeated army, rapidly and leaving their equipment behind. I feel like picking up a broom myself such is Ross’s infectious enthusiasm for the space.
He certainly no hopeful with a fryer and basic training like many of the burger and chicken wannabees. He’s a proper chef with a clear-eyed, hard-earned professional view of food and business and believes ramen will be as sought-after as any of the current crop of popular’fast’ foods, and let’s face it 127 million Japanese can’t be wrong.
Ramen are Chinese in origin, served in a broth with the dish varying depending on which region or even town in Japan it’s eaten. Nearly always though the stock is pork based and the broth thick or clear depending on the use of the bones. Every ramen maker has his or her own stock recipe, guarded with the zeal of Colonel Flanders before a congressional enquiry. Ross is no different, but he admits that bones will obviously be playing a big part in his mix.
Downstairs the space that will be a kitchen is an even bigger mess. Ross shows me the stuff left behind and now being thrown out; it’s filthy. God knows how the last restaurant avoided poisoning people. In its place will come fresh tiling, piping, brand new equipment and work surfaces and a big walk in cold room.
He shows me another room off to one side,’This will be either seating or something a bit different like a shabu shabu den or a sake lounge or a wagyu den, he explains.’I want to create a world beyond sushi, but there will be some sashimi though because I do like sashimi.’
But the all-important stock is a different matter.’That we definitely make on site,’ he affirms.’One big kettle is here already and one to come. These will be working 24 hrs a day, they’re a great investment as I can confidently leave them running all night long with the lid down and know they’re safe.’
I leave him standing amidst the chaos, ramen dreams shining brightly. Will he make it in time for opening?’You always want more time to get ready, but then the more time you have the more time you waste,’ he says cheerfully.
Bone Daddies is scheduled to open early November
30-31 Peter Street, London W1F 0AP.
Follow Ross for updates @bonedaddiesRbar