19/08/2026
Three years.
When we first started, we were told again and again that people only care about one thing: price. That was the wisdom. Keep it cheap, keep it fried, keep it moving.
We never believed it. We believed that if we did things properly — thick bacon, proper sausages from a local supplier, good bread, top quality butter, a decent cup of Yorkshire Tea, food cooked well and served hot in a setting worth sitting in — people would notice. Not everything out of a deep fat fryer. Not the cheapest box on the shelf. And you did notice.
We're still a family business. Every single day we're up against something that makes running a restaurant harder than it was the day before — costs, rules, the climate everyone keeps reading about in the papers. We don't say that for sympathy. We say it because we want you to know that every plate that leaves our kitchen has a family behind it fighting to keep the standard exactly where it is.
Last weekend was a record for us. Today was one of the busiest Wednesdays we've ever had. That doesn't happen by accident — that's you, coming back, bringing people with you, telling your friends.
Thank you. Genuinely. It means the world to us.
See you soon. ❤️
— all of us at 53
