The Highs, The Lows, The Burns & The Blows

A letter from Chef James Noble

I’m sorry, I bet you are wondering what happened to my newsletters or maybe grateful you didn’t get another? Well honestly, I just lost track of time.

Focusing on food and family has really made me insular, a hermit if you like, but I have now seen the light and the creativity is re-flowing so I thought I would reach out to you all.

Here’s the thing — the kicker, the reality, the skinny if you didn’t know by now.

Restaurants are funny animals, beasts to be ridden, the highs, the lows the burns and the blows are all part of the hospitality package.

But I’m still here fighting, fighting for every person who dines and for every review, but it is hard, as is everyone’s, every day, I know, so we mustn’t give up team.

Since the last time I reached out to you all, I got divorced, moved Nancy’s school and sadly lost my brother, my big bother Ed, my idol, my go to guy on all subjects.

It’s been tough, a real dig deep kind of tough and on top of that business is slow but never fear, the food is still great, and the chef is as charming as ever and the prices are right for the current economy.

The restaurant is struggling even though the blinding reviews are there, should I give up is my daily question to myself?

How do I get my lucky break?  How do I convert the one great Saturday night  into the everyday ?

I spend my money on marketing, invite the bloggers and shmooze the influencers but it’s still that roller coaster. People say it takes time, its low season, don’t worry you will be fine, but they don’t have sleepless nights and the fear of failure and the concerns of the people I support.

The answer to: “Should I give up?” is a resounding no, that's not the Ikigai way that’s just not Noble and that’s not an option.

I believe in me, I believe in the team, the Ikigai concept, the ethos and the passion of the 5 Blue Zones and the four circles.

So, as I write this in rainy season I look to the misty hills and create new ideas for the menu and pray to the food gods that we will be ok.

Losing Edward Noble so suddenly and welcoming my mum into our daily lives as she prepares to move in with us permanently has given me a new look on life. I have closed Sundays and Mondays to spend more time with family and the team to spend more time with theirs. This gives me some solace and makes me feel I’m doing well as a person, a dad, a leader and a son if not so well in business.

So, what’s cooking in my kitchen right now ? 

In the kingdom, it’s our wet season, humid, misty, and mysterious. The need for heartier small plates that pack a huge punch and warm the cockles of your heart is what we are focusing on.

Green leafy vegetables are growing where nothing else grows and the fruits have changed to the ones who can take a drowning.

Our menu reflects this and honestly, it’s one of my favorite times of year for produce and what English man doesn't love the rain, it’s one of our favorite subjects along with politics

I think personally this menus one of our strongest yet. It’s really hard for me to choose our best current dish, but the Capellini with spicy house made Sardinian Salsiccia sausage made of 3 types of pork is superb, finished in a mezza mezza sauce. Other standout are our Breaded oysters with the warm spicy romesco sauce or the very tasty Chiang Mai asparagus wrapped in charred local courgettes and served in a foaming nut butter and topped off with a poached ducks egg and grated parmesan, a twist of salt and a squeeze of a local lemon.

Or could it be the beef cheek minestrone with the abundance of green season vegetables or the equally amazing chicken meatballs with walnut breadcrumbs and dill oil and feta .

Who knows, only you can decide when you come to eat but trust me it’s a doozy of a menu.

Other news just in!

The past knife shop is now totally global having sent knives to Spain - Denmark - Zanzibar and the UK as well as across the kingdom of Thailand.

Send us a message if you would like to order a one-off vintage Japanese knife and I’ll send you the current range and pictures of our tailor-made aprons

We are consulting on a really cool project in Sri Lanka!

I can get anyone very very special rates if you would like to stay at Villa Alba Sri Lanka.

How’s the team?

Chef Remi is amazing and is a true right hand. Chef Low has learned her trade and commands the cold kitchen like a goddess and the master of the wash up K Sa  is assisting Mr Restaurant himself Sai Sai and all are the best work family you could ever ask for!

My personal rock K Pla is my savior, balancing the mood swings of a bored chef and the overbearing dad that I can be sometimes, poor Nancy.

And how is the chicken, she’s growing up so fast - no more barbie and now has her own phone and Tik Tok account and teaches me technology and even asks if I have done my promotions to get more business, my best recipe is Nancy, she’s smart maybe a little to smart …but she’s a chip off the old block.

There must be a rainbow after a storm, right? So, we keep this idea close in our minds and value the slow times, ready for the faster ones.

Ed Noble was no quitter, so I won’t be either .

That’s me signing off. I promise to better in touch and I have attached the chicken meatball recipe for you to try.

Send me your pictures!

Peace and love from The Home of Ikigai.

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