From dead-end factory job, to pop up barbecue in my Mom's garage, via street food trading at some of the nation's biggest events, the next stage in my journey as a chef is my own bricks and mortar, Birmingham-based, restaurant. But I need your help.
My name is Andy and I started Low n Slow five years ago out of a desperation to end a day-to-day routine, working in a factory and being stuck in the deepest of ruts. I wanted to create something I could call my own, something independent and creative, something that would earn my partner Donna and I a living. And I started from the very bottom.
With a small bank loan and a lot of family support I bought some basic catering equipment and started cooking pork shoulders in a tiny smoker in my Mom and Dad's backyard. The smoker would often go out and need refuelling in the middle of the night, the winters were extraordinarily hard. Rain and wind made it more or less impossible some nights and I would have to build den-like creations to protect me and the smoker from the elements. Frankly, I had no idea what I was doing. But I can cook and I was willing to learn. And anybody who knows me will vouch for my unending passion and commitment to hard work.
A local pub gave me my first break and let me have their beer garden to sell food on Saturdays. We soon outgrew that and moved on to farmers markets in the city, and then the famous Digbeth Dining Club.
I got better. And better, building confidence in what I cooked and getting props from chefs I admired, Cooking at prestigious national events like Meatopia which was a dream of mine to be invited to, reaching the finals of the Young British Foodie Awards is also a career highlight and opened a lot of doors making life long connections and friendships.
Over the years the city I love, Birmingham, has shown me so much support, offering me locations for pop up kitchens and buying my food seemingly everywhere I've been. But I've outgrown street food and I need your help.
I've got the passion, I've got the knowledge and the skill and have an ethical commitment to sourcing high welfare animals and the best produce this country can offer. I don't cut corners, but I do need a leg up from time-to-time. I need my own restaurant. A restaurant the city will be proud of - an avenue where I can test myself to produce even better food.
Where the weather can't hinder my talent. Where my diners can sit in comfort and explore my offering of Texas and Mexican cuisines, with good wine right here in the West Midlands. Where I can build a team that can deliver an impeccable, regularly changing seasonal menu.
>>> Click to go to the Kickstarter campaign
I'd like to thank each and every one of you for your support up to this stage and moving forward.
Love, peace and whole lot of tacos, Andy and Donna x
