Going the whole hog for profits

Mar 19 2008 by Karen Dent, The Journal

A WELL-KNOWN restaurant has served up a new outside catering business in partnership with one of its suppliers.

Sidney’s around the Corner is a joint venture between Alan O’Kane, who owns Tynemouth restaurant Sidney’s, and Sue and Richard Hooper from the nearby Deli around the Corner.

“We have a lot in common. We both source ingredients from artisan suppliers and we both have very high standards, which is important if you are going into partnership with someone,” said Mr O’Kane. “It was a natural progression.”

The partnership employs three chefs and 15 waiting staff and is based in a large kitchen at Tynemouth Golf Club, where it also runs a food franchise specialising in fresh, local and organic products.

Mr O’Kane said: “Sidney’s satisfies my chef-ing needs. Fine dining restaurants don’t make much money, but with outside catering you do.

“There is a big market – in the North East a lot of it is sausage rolls and pieces of cheese on cocktail sticks. The market is not saturated so we could open something different.”

The venture has added the new canteen at Gosforth-based architecture and management practice _space to its portfolio. Known as the _spacebar, the new eatery receives daily deliveries from Sidney’s around the Corner.

Rob Charlton, _space’s chief executive, said: “I am a strong believer that work performance is always enhanced when you take an hour for lunch as you come back with a clearer mindset for the rest of the day.

“Hopefully, the _spacebar will encourage all employees to take a break and, most of all, enjoy their work life.”

Mr O’Kane added: “When I met with Rob we chatted for ages on how we could create something truly inspiring that would be a break from the traditional staff canteen.

“As two entrepreneurs who have similar outlooks, we both knew that our pairing would work and as a result, we have created a great area for staff. I hope they enjoy it.”

Mr O’Kane is now planning to import a charcoal hog roast machine from the US in time for the summer season. Unlike the gas-fired versions in the UK, he says this is “the real I am” of barbecues.