with what we’ve got.”
In the absence of an equipped kitchen, they will use their own smokers, with trestle tables for their mise and pass, and the menu will reflect what little equipment they do have, working their way towards indoor tasting menus in the winter of 2022-2023.
Looking ahead
While the imminent launch is an exciting time for both Andrew and Daniel, both are keeping their foundational goals at heart.
Acme, he said, “it’s a cult, it’s not just a restaurant. We can do many different things but we really quite like the thought of going down the path of being an outdoor lifestyle brand as well.”
In due course, the pair is hoping to host events series including guest chef pop-ups at the site, and even considering opening a fire-cooking cookery school.
“There’s so much we can explore,” Andrew said. “For us, it’s a case of having a project we can work on organically and not to do a restaurant that’s perfect in every way as a lot of places try to be when they open.”
Instead, he said, it will be something of a passion project, built over time.
“We’re not doing it with any budget - we’re just selling some t-shirts, selling some small bits of food and just continually reinvesting in it.”
