At first it was challenging, but it started picking up after four months.
“People had no idea about this food, they hadn’t seen it before. It was word of mouth – if a friend tells you to check out a restaurant, you will most likely do it because it’s more personal.
“If one person shops here in the morning, on a break, it makes a difference. Then more people will come and get something – whether it’s drinks, tea, flowers, the butchers, breakfast, dinner.