The restaurant offers a new twist on the familiar, with all produce being made off site at The Good Hood’s “workshop” before being delivered, daily to the restaurant kitchen.

Richard tells us “We believe in providing customers with easily accessible, high-quality food and drinks. Making everything ourselves allows us total control over what we serve and ensures we provide the freshest products at the best possible prices.”  

Which three ingredients are always in your kitchen?

Paprika, mustard and.. alcohol!

What advice would you offer to other new businesses?

Covid has made it difficult for everyone to trade so if you’ve made it through this, then you’re doing well and deserve a pat on the back. If you’re good at what you do, people will come. Customers have missed out on socialising and having fun so make sure you offer a great experience at a competitive price.

Who would you most like to serve in the restaurant?

No one famous, but I would love the chance to serve a table of four people who have never eaten a burger and fries or a pizza before and to be able to educate them in what it should be like. Watching their amazed faces would be fantastic!

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