9am, “Morning Vera, any bookings?”. “It’s going to be busy, 44 reservations, all within 40 minutes of each other.” Your heart starts pumping, prep at double speed, first table at 12.30. Unbelievable, and its hot as Hell today. But nothing beats the excitement; raw material to finished product in minutes. 74 covers by 3.30 pm. 

For the past two years Mike has volunteered to work one day a week. Why? “I do it because I love cooking and good food and a chance to be creative in a great atmosphere. An antidote to running my own consulting company which takes me to places like China, Russia, Alaska, Kuwait, and Mexico in the oil business. Oh, and the pay is good too. One pint of Stella for every shift. They’re a cheeky lot at the Grove.”