60-second start-up: Bubbas

 

 

0-5 seconds: Sum your business up in a sentence

 

Bubbas Restaurant was set up with a vision to completely redefine British people's experience of Caribbean food.

5-10 seconds: What's the business model?

 

With Bubbas, it's not about a quick exit strategy. I'm in this for the long haul and see the restaurant's brand growing steadily over time.

10-15 seconds: Who are your competitors?

I honestly don't think there are any other Caribbean restaurants in the UK offering what we do, certainly not in London. What we are aiming to achieve at Bubbas is going to completely change people's perceptions of Caribbean food.

15-20 seconds: What's your USP?

 

A restaurant serving the world's best Caribbean food, right here in the UK.

20-25 seconds: How have you funded it so far?

Bubbas is self funded by my partner and me, so it's very much a family business. The name 'Bubbas' actually comes from my six year-old son.

25-30 seconds: What were you doing before?

 

I was raising my son.

30-35 seconds: Where did the idea come from?

 

I wanted to completely redefine Britain's impression of Caribbean cuisine. There was no particular eureka moment, just a growing desire to do something on my own and start a restaurant that did things differently.

35-40 seconds: What's the smartest thing you've done so far?

 

My first hire was Michelin-trained Caribbean head chef, Anthony Cumberbatch to design the menu and head up the kitchen. He's an incredible chef and completely shares my vision for the restaurant. Anthony brings with him 23 years of experience in some of the UK's best kitchens, including The Ivy and Quaglino's, so he knows his food.

40-45 seconds: What's the stupidest?

 

The restaurant's opening is the result of two years of hard work and planning. Sometimes I wish I'd opened it sooner but I'm glad we waited to ensure we had the right team and concept 100% in place.

45-50 seconds: If your business was a biscuit, what would it be?

 

Without being too biased I'd have to say the biscuit base for our rum and raisin cheesecake. It's part of our assiette dessert platter and it tastes amazing.

50-55 seconds: Which idea are you a bit jealous of?

He's a good friend of the restaurant so we're not jealous, but what Levi Roots has achieved is fantastic and he has done a lot for Caribbean food in this country.

55-60 seconds: Where are you going to be in 12 months' time?

 

My aim is to establish Bubbas as one of the top restaurants in London; I firmly believe that in 12 months' time this will be the case. Possibly in the future there will be more Bubbas popping up around the UK, but for the time being our sole focus is making the Tulse Hill restaurant a complete culinary success.

 

For more information about Bubbas Restaurant click here, www.bubbasrestaurant.co.uk

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