Blog
Blog
Taking on the Thirty Day Sprint Challenge From working 12 hour days to help organise a fundraising event to seeing all my work disappear almost overnight, the past 18 months almost broke my business. As a self employed limited company I received very little support from Government - fortunately, my husband was able to continue working full time from home as I know a lot of professionals in my position had it a lot worse. Sixteen months later and my talented client Matt Sworder, chef owner of The Corner House restaurants, introduced me to his business coach Dario Bucceri who was looking for PR. I was still way under capacity and having worked for business services in my agency days, I agreed to an introductory chat. Despite my income still being unhealthily low, it was probably only 20 minutes into this call that I realised I would benefit far more from Dario’s mentoring and approach than I would a financial payment and here we are at the start of our journey together. August 12, 2021 - The first call I sat more than a little nervously waiting for my second step of the Sensemaker Thirty Day Sprint Challenge. It probably wasn’t the best setting - I had a plumber twice postponed working in the room next door - but I had already rescheduled once (due to original plumber date) and did not want to stall my progress any further. Two days previous, I had submitted my homework - my ‘five year letter’ covering my aspirations for where I’d hope to be in five years time. All Sprinters (those taking part in the Thirty Day Sprint Challenge) are asked to do this and it involves writing to Dario about what you’ve achieved in the five years since meeting him. The purpose of today’s call was to discuss that letter and start to create my roadmap. I had shared personal goals in the letter too, such as my wish to drink less, reduce my anxiety and ensure my beloved dog maintained his health in his later years. The call took place over Zoom and Dario’s first question was to ask how I was feeling, I told him I felt a little nervous. He asked about the content of the letter which I acknowledged made me feel a little exposed given the personal matters I’d shared. None of this fazed Dario, he had shared on our introductory call that he had been diagnosed with Parkinson’s and it was his attitude towards this that very personal challenge that made me want to work with him even more. I won’t give away too much of Dario’s magic formula as based on other testimonials I know that he offers something extra to many business coaches, but I left the two hour call feeling motivated and optimistic about what this programme will bring. Motivated because Dario makes you believe you can achieve anything with the right mindset and preparation and optimistic because he is there to help me to get there. It’s many years since I last had any coaching but at the time I felt it was more like a counselling session than something that gave me direction. With Dario it’s very different. During the first lockdown as I looked at self improvement I briefly researched the powers of manifestation and printed off a list of affirmations, The list disappears off my desk and remains in the ‘keep pile’ during my office clear-outs — something I have committed to making more regular as part of my challenge. It’s a goal that I’m committed to keep and with Dario’s support I’m feeling pretty positive I will!
The lockdown has certainly forced me out of my comfort zone, an interview with BBC London over Skype and this week an live Instagram interview with my longest standing chef client, Simon Hulstone for the Bocuse d'Or UK Academy. Simon is not only a fantastic chef but he's bright, engaging and very entertaining - fortunately as the call could have been an absolute disaster if my guest hadn't had a sense of humour. Despite years of experience and helping my own clients to present, I still lack confidence when it comes to new things so before the Instagram Live I'd had two chats with Simon and set up a test call. This didn't go to plan but I took on the learnings and whilst I was still nervous I was clear about how to do it and ready to roll. Unfortunately, it didn't go to plan - Simon joined the stream but was unable to join from my invitation. Three failed attempts and you can see the relief and joy on my face when his face finally arrives on screen. Thankfully his humour broke the ice and calmed my tension quickly and I was surprised how my shaking had stopped enough to hold my phone straight. I'd had my iPad all set up but gave up as it kept turning my screen every time I tried to invite Simon. It was a horrible few minutes for someone as anxiety prone as me. I always say preparation is key and thanks to a set of questions and a chef that is great at talking (and well respected among his peers) things could only get better. Here's a link to the edited clip... still a few tech issues but hey, I'm not usually the one on camera.
As we all learn to adapt to the new rules and regulations, there has been a realisation that we all need to pull together if we are going to come out the other side stronger. Those of us working in hospitality are also coming to realise what it’s like to have time on our hands. Once it became clear that Covid-19 was causing greater hardship amongst those in need and putting enormous strain on our NHS, many in the industry wasted no time with their response. We’ve seen restaurants sending out pre-prepared meals and food hampers to those in isolation, cafes stepping in when the supermarkets sold out, cooking tips on what to do with the bare essentials and Fuller’s cancelling rent costs for its tenanted pubs. Whilst many restaurants in London closed their doors after Boris Johnson’s announcement to avoid pubs, bars and restaurants, those outside the capital were still planning to go ahead with Mothers Day celebrations, albeit with reduced numbers and socially distanced tables. Lisa Goodwin-Allen, executive chef at Northcote in Lancashire, said: “We were running a pretty normal service and still quite busy so we were left with a lot of produce after the Friday announcement. I said to the team, ‘I want to help, what can we do?’ and that’s when we came up with the food parcels.” After the clean down, Lisa and the Northcote team packaged everything into vegetable boxes, ensuring each had a good selection of produce with versatile ingredients such as potatoes, onions, leeks, celeriac and fresh herbs. They also used the pre-weighed ingredients from the upcoming Cookery School to make up savoury pies and fruit crumbles which were also given away. The team packaged up 25 boxes that were donated to the surrounding NHS Trusts, community groups and to the local villages where the elderly were isolated. Lisa, who is now adapting to life at home and home schooling her five year old son, added: “Watching the heart-wrenching scenes from China, none of us could have imagined that Coronavirus would have this impact in the UK. It was so rewarding to go out on the deliveries and to witness the heartfelt gratitude of those who we were helping. Now it’s time for us all to do the right thing and stay home, even if it means having to stay away from the ones we want to spend time with.” Similarly, Simon Rogan kept his restaurants open for as long as he could. Whilst the impact on London led to the immediate closure of Aulis and Roganic, the Cartmel restaurants were still doing reasonable business. When Johnson called for the closures, Simon wanted to do everything he could to retain his staff. He gave his team the option to stay at home with families, half of his 147 staff in Cartmel chose to stay on. Whilst all staff took a salary reduction, Simon and the management team took significant pay cuts to enable them to continue employing the team whilst the restaurants are closed. All remaining staff can also order free produce from the farm. Simon commented: “We were all set for a fantastic year and wanted to keep the team together. We also wanted to help out those in need during this extraordinary crisis. It’s an important time for the farm as we will soon start planting after the last frost but we also need to use up what’s already there. There are a lot of elderly and retired people in the area and we felt it only right to find a way to get food to them. There is no delivery service in Cartmel or even in the surrounding area so we’re filling an essential gap right now.” Within a few days, Simon and his Cartmel team had set up a food delivery business. The team uses produce from the farm and bought in ingredients to make a range of nutritious and comforting meals. These are then frozen and packed up for delivery in the local area. 1,500 portions of six different dishes were produced, including Confit chicken with creamed spinach and leeks, Beef and ‘Anvil Beer’ stew, and Cauliflower and chickpea curry. The £5 per meal price covers costs and enables the team to supply free meals for the most vulnerable in the community. Nick Devenish, the vicar from Cartmel Priory, is working with the delivery team to identify individuals who are the most isolated or at risk. The initiative has been a huge success with two lines selling out within a few days and an overwhelming gratitude shown from local residents. The meals are available for collection and local delivery from the Simon Rogan website: https://www.simonrogan.co.uk/shop/food. Simon added: “We’ve always felt connected to the village and are hugely grateful for where we are and who we live and work amongst. This is our way of giving something back for the success we’ve enjoyed.” Tom Sellers, chef owner of Restaurant Story, decided he had to do something after watching the tearful nurse pleading for members of the public to stop stockpiling. Restaurant Story was one of a few London restaurants to remain open following Johnson’s call to avoid pubs, bars and restaurants. On the day hospitality was told to close, Tom had invited NHS staff into the restaurant for free soup and pasta - ensuring the dishes were ‘super healthy, balanced and nutritious’. It was his business partner, former England footballer Joe Cole, who brought Tom’s attention to Heroes, a fundraising campaign to support medical staff in need. Joe had donated £25,000 to the charity and asked Tom how he could support. Tom then called on his suppliers and between himself and head chef Tom Phillips they set about making soup for the frontline staff at Guys and St Thomas'. The delivery on Wednesday 25 March, fed 75 doctors and nurses in the Critical Care Unit. At the time of writing, Tom was planning a second delivery and also looking at creating food parcels for medical staff to eat between shifts without having to come into contact with members of the public. Tom stated, “The NHS doesn’t receive the recognition and appreciation it deserves and there is something powerful about knowing someone has done something for you. I really believe that if everyone was to do their bit we’d beat this faster and stronger. “ “The personal messages we’ve received from the doctors and nurses has been really special. My mum was a palliative nurse for 12 years and she’s going back to volunteer, I’m so proud. At this time it’s good to be selfless.” A Family Affair They say charity begins at home and Simpsons executive chef Luke Tipping has been helping families make the most of their new found time together with ‘Tipping’s Teas’. Each night, Luke uses his Instagram stories to take followers through a relatively simple family meal. The filming is done by his son Nathan, who works in digital marketing whilst his daughter Lois, a graphics student, takes charge of the editing.
