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NEARLY THERE NOW

JEFF GALVIN<br /><strong>WE FOLLOW THE GALVIN BROTHERS AS THEY COUNT DOWN TO THE OPENING OF THEIR NEW CITY RESTAURANT</strong><br /><br />WE are now counting down the weeks until we open and tensions are running high. The site is a hive of activity with builders, designers, architects, surveyors, and kitchen fitters, each with their own deadlines and job specifications to meet. <br /><br />The atmosphere is very intense as they all jostle for position and to get their part of the contract completed.&nbsp; It&rsquo;s enough to make even the calmest person a little agitated. Even Scottie, the amiable site foreman, is finding it difficult to raise much of a smile, his face etched with a grim determination. Like us, he is living and breathing this project. <br /><br /><strong>GRAND DESIGN</strong><br />Of course, there have been a few hiccups along the way, such as discovering that we needed to build our own electricity sub-station as the existing power supply was not sufficient, the concrete staircase that was facing the wrong way and had to be chopped out, the Sky dish that was occupying our roof-top extraction plant space and the fact that we still have no water supply.<br /><br />It really is a &ldquo;grand design&rdquo; and everyone visiting the site half expects to see Kevin McCloud hovering around, doing his piece to camera as he ponders whether the project will come in on budget, finish on time or fit in with the landscape, and if any of us will have any sanity left at the end of it.<br />