• Kiki R-s

Caffi Kiki update

I've been feeling all kinds of things about shutting up shop just before Christmas. Mostly exhausted, but now that my life has resumed some kind of normality I'm starting to feel sad and almost guilty.

The last four years have been unbelievable in so many ways, and it's bittersweet to have to admit that my business grew way too quickly to be sustainable. Although it was more successful than I could ever have imagined it took over almost everything that I had.

Ironically, cooking all week to keep up with the demand I completely lost my joy in cooking and survived the summer on Huel, icecream and takeaways. Anyone who knew me would be shocked to know that I could no longer face haloumi, tzatziki or even gyros- previously some of my main motivations in life.

Sharing a space with Lakeside was a huge privilege, but not without its challenges, and after leaving the park I felt like I lost the connection that I had with my customers and my community. Those of you who came to the park will remember the atmosphere- very rarely was a table self contained, like a Greek Ouzeri conversations would spill from table to table and friends were made. I loved being a meeting place and getting to know people from all walks of life.

Serving through covid was a different story that I'm not even going to dwell on here, but making the leap to serving over 60 covers a night took away what was left of the human connection. At the end of a 12 hour day I would be reclusive and exhausted, and the next day I would feel a surge of dread whenever my phone rang.

As I'm writing this I'm aware that I sound like a winger that can't handle the pressure, and maybe that is true. I'm not even sure why I feel the need for this overshare. I guess everything feels a bit unfinished. I didn't even plan to close, but a series of unfortunate events led me to really question everything in the new year, and seeing a job opportunity and being offered a role within the space of a couple of weeks felt almost meant to be.

Working for Menter Mon has brought me back in touch with my community, I'm excited to be in a role where I can see progress and feel like I'm making a difference, instead of constantly struggling to keep my head above the water. While finding myself in this role is my priority at the moment, I'm also excited by the energy that I have left at the end of the day, to cook and to start to come up with new ideas. I'm looking forward to starting up my food blog again, and I'm thinking of some special pop-up events over the summer.

I've always been very open with my customers and followers, so I feel like I owed this explanation in a way, I certainly didn't want to abandon all you lovely people who have shown me so much love and support over the last four years!

I will give my subscribers booking priority for any upcoming pop-ups so remember to subscribe if you haven't already, and in the meantime if you're looking for somewhere to eat from April onwards I am so excited to be able to share with you that two of my amazing team members from the summer are starting their own Mexican Pop-up in Siop Antur in Blaenau! Give Burrito Blasus Blaenau a follow on FB/ Instagram and I might even see you there for a cerveza ;)

441 views0 comments

Recent Posts

See All