When Something’s Cooking opened in Pembrokeshire, southwest Wales, in 1981, it was a small takeaway built from scratch in the premises of an old detached house.
Over the past 40 years, owner Trevor Rand has gradually grown the business, firstly to a small restaurant, serving sit down fish and chips, bread and butter, and teas and coffees. Today it includes a newly refurbished 56-seater restaurant that is fully licensed, serving draft beer and wine, alongside homemade crab cakes, fresh scallops and tiger prawns grilled with garlic butter.
“People’s tastes have changed hugely over the years,” says Trevor. “Take last night, we had a table that all went for starters and wine, they had a main course, a dessert and finished off with a coffee. Having said that, we’re still a traditional fish and chip shop, we don’t want to lose that, but we provide the same level of service that you’d expect in any good restaurant or hotel. After all, you can have the best food in the world but without good customer service, it won’t work. Customer service is the key to any business.”
As the business got busier and moved in new directions, Trevor knew he needed a range that could grow along with it, and it was in 2004 that he bought his first Kiremko from KFE. He’s since followed it up with a second – a four pan high efficiency island range with a built-in hob plus a lava grill, perfect for expanding the grilled menu to include locally sourced plaice, Dover sole and sea bass.
“I knew I wanted to take the business to the next stage and asked myself, where do we go from here?” he says. “I thought, well, let’s go to the top, as it was at the time KFE was the answer because the pans were so efficient and the ranges had the benefit of built-in filtration. And we certainly haven’t looked back.
“Each time we’ve replaced our range it hasn’t been because it has run out, it was the fact that we’ve improved the business, increased trade or moved the shop around.”