Building the Ark at 50

A letter from Chef James Noble

As a chef, employer, father, son and partner I find myself constantly juggling.

Juggling time, juggling money, and juggling anxiety.

Anxiety that we are not busy enough, anxiety about social reviews, anxiety about if Nancy is doing well at school, anxiety about Mum and our recent raw loss. I’m always reminded that I’m working too much through a bended ear and a sharp pain here and there.

With this in mind I try and go to my happy place, the place where dreams are made and failures occur — my kitchen.

I try to create food that has benefits to its ingredients, food that is balanced and tasty, food that is creative but sustainable and most of all food that is affordable. Sadly, we look after our cars better than our bodies, our laptops more than our minds and it seems wellness is a fad, a greenwash rather than an everyday lifestyle choice.

I don’t make the menus funky as it sounds good and it’s not about money, I create menus with ingredients that we need but don’t realise.

Walnuts, Beetroots, Betel Leaves, Kimchi, Vinegar Reductions, Seeds, Liver, Tongue, Feet, Wonder Herbs

These are some of the ingredients that you didn’t know you needed to get your body running at its optimum output. All these things contribute to  the most important machine you own, your body.

And a little glass of “something” doesn’t harm you at all, and a touch of cow’s milk won’t send you over the edge I promise! I have the greatest respect for personal dietary choices but as long as you are getting what you need, not what you think is right.

Now, let’s deep dive into some ingredients! (the hell-no! we won’t grow or no way that’s passing my lips)

First of all what does your body need to balance?

Protein , calcium, vitamins, liquid, minerals, fats

So how do we get them without being over cautious or extra bland?

Protein: Eggs, seed, nuts , meat fish , beans lentils , dairy

Calcium: Milk, cheese, soy products and even some nuts and seeds

Vitamins: Vegetables, fruits

Minerals: Fish , cereals

Fats: Cook with animal fat, olive oils, nut oils and sunflower oils

As you can see there is a lot of cross pollination to what we eat from different groups, ingredients falling into each other’s categories makes a balanced diet.

So what’s the best method of cooking such ingredients ?

A steam, a poach, a sear or raw is the best way to capture what we need, but that’s not always possible for certain dishes and as a chef we have to put that bin, if the cooking method is bland we need to undo that, roasting is a good way, heightening the umami, brining before or marinating also introduces deep flavours pre cooking.

We need to make our machines work correctly and to do this it’s all about food, our fuel, our input then we look at exercise, empty bags dot stand up!

Any ailment you have can be eased through food and ingredients, blood circulation, hormones, lethargy, depression, colon issues and many more.

Before you reach for the anti-bionics and the gym subscription do a small step and change your diet, little by little we can improve through food.

My menus allow you to enjoy and benefit all at the same time.

So how we doing as a team and a family ?

Well, its been quiet for sure and oh so very wet, wetter than a wet thing in the wet sea on a wet day. The floods are coming, the traffic worsening, and people sadly being displaced in the north through damage.

My restaurant doesn’t seem to be flying anymore, we were doing amazing and now its fallen off incredibly and the anxiety comes to play.

WE HAVENT CHANGED A THING in our commitment and drive so why are we empty? The team are well if not a little bored, we are stocking up our pickling cabinet and our fermentation jars, we are making koji and adding into everything! A wonder ingredient!

The green season menu has been tweaked for the “Ode to Thailand ” a playful look into Thai flavours as well as our core values available in September.

Nancy is doing well and growing up so fast in mind and body, she’s taking Japanese as a language as well as English, Thai and Chinese.

Mum’s booked her flight for a life changing move and I barrel along to my 50^th birthday this month. One I’m not overly happy about but will embrace.

50 is just a number right? Why is that number so scary to potential clients and employers ?

I would employ me or engage me in consultancy in a heart beat , purely for the knowledge I have gathered and the ability to problem solve under pressure, but they see grey hair and a slower body as a negative and that infuriates me, making my journey seem worthless knowledge and time served surely is worth something.

People ask for cheaper and say they can do it cheaper, your not paying for just the product, look at the years behind it to get it there.

I wake every day looking for opportunities, offering my help and advice and engage wholeheartly into ideas and possible business ideas …. why don’t others?

I reach out to friends as I know they are struggling, not for anything in return just a simple I’m here and how you doing message.

We are feeling the pinch. I’m still learning the North’s peaks and troughs and where to push and pull in this difficult economic time, but I get up, remain as positive as I can and will give no quarter in pursuit of balance. Remember, I don’t want to be rich, I want to be the provider for teams and family and I know that’s what we all want.

September will bring wounds and wonders, as I get closer to being older than Ed and wonder if a true celebration is called for and if it’s the right thing to do?

Would he of wanted me to embrace 50 or let it slide by without a fuss? I know the answer but find it hard to process and do the right amount of celebration.

Well, that’s all wrapped up for this month. I write this as if im chatting to you in person oddly.

Look after those machines, find your Ikigai and don’t let anyone tell you different. Eat well and prosper, as a famous Vulcan once said.

Send me an email and I’ll send you recipes! Don’t forget to tell me if you would like a little miniseries on a small subscription basis — A personal insight into what we do, recipes, advice and of course cat pictures.

Reach out and chat to me — at 081 255 7800 for What’s App, Line or a simple email. Or send a letter by post, everyone loves a letter.

Blessings from me and all around me.

Please follow us on Instagram for more day to day updates!
FOLLOW US HERE

*Check out our 5-star reviews on Trip Advisor and Google!