It’s been an incredible beginning for Mazí Mas here at Ovalhouse. The first week saw new arrivals to the family: the divine kitchen manager Sally-Ginger Brockbank, and two inspiring new chefs – Ezgi, from Turkey, and Susana, from Peru. After seven days of trialling recipes, developing the menu and making the space ours, we opened our doors to the public last Tuesday. With a different chef heading the menu each night, we embarked on a culinary journey from Iran to Peru, from Turkey to Ethiopia and Brazil. This week also saw the beginning of our training programme for 10 women chefs. On Monday, they received the Food Safety and Hygiene Level 2 training, which is a crucial point of entry into the catering industry and into further employment.

Sally, Niki and I worked crazy hours to make it happen, and there were many coughs, yawns and moments of tremendous fatigue. All of us are perfectionists, we want this project to not just go well, but really, really well, and this sometimes takes a toll on us. But I’m very proud of our beginning at Ovalhouse – when I look at Sally cutting cassava in the kitchen, or Zohreh singing in Farsi, or Roberta’s 10-year old son helping us serve customers, or when I see a diner doing a double-take at the beautiful texture of the Brazilian cheese bread, I think – this is why we are all here, and all of us believe so strongly in our venture.

Our chefs have varying personal situations that require flexibility on our side, and an individualised approach to employment. This is what makes Mazí Mas so special, and so necessary. Our crowdfunding campaign is entering its final stage, and we have to reach our target of £15,000 that will enable us to fully realise our project and provide secure employment for our chefs throughout. Please support us now!

http://www.crowdfunder.co.uk/mazimas-restaurant-at-ovalhouse/