Beginning a brand new profession is tough at any level in your life.

Nevertheless it’s necessary to do not forget that it’s by no means too late to begin one thing new and comply with your goals.

Liz Cottam didn’t uncover her ardour for cooking till afterward in life, which led her to a whirlwind expertise on MasterChef.

Regardless of some blended emotions after her encounter with the present, she determined to ditch the company world and dive head first into the hospitality scene.

It wasn’t a transparent path for Liz, as she needed to learn to reject her fears of failure, change her views and lift sufficient funding for her restaurant, HOME.

Right here’s what we cowl:

Discovering your ardour afterward in life

Bex Burn-Callander:

Hello Liz. I’m so excited to have you ever right here. How are you doing?

Liz Cottam:

I’m nice. It’s beautiful to fulfill you. I’m trying ahead to speaking with you at the moment.

Bex Burn-Callander:

And your background is so stylish. I can see like 50 shades of black. Inform me about the place you’re sitting. What’s particular about the place we’re recording at the moment?

Liz Cottam:

We’re recording from my restaurant, my flagship restaurant, HOME. It’s a theatre for my meals.

So, there’s tons and plenty of texture. Effectively, there’s a number of black, however we’re really in a big spherical constructing with floor-to-ceiling home windows, so there’s a number of stunning gentle.

Yeah, it’s like my studio actually, it’s like my artistic place.

Bex Burn-Callander:

And I can’t wait to listen to the way you began constructing this nascent restaurant empire. However I needed to search out out first, how lengthy have you ever had a ardour for cooking?

Is it one thing that got here to you later in life or have you ever all the time been nuts about meals?

Liz Cottam:

It undoubtedly got here later in life.

I simply ate to reside till I used to be about 20-21, after which I fell in love with cooking as a manner of entertaining and socialising.

I actually cherished the creativity and what it regarded like and proper all the way down to the plate that it was on and the atmosphere I used to be creating, I used to be all the time obsessive about the small print.

Yeah, I feel I fell in love with it late, however the writing was on the wall that this was most likely, nicely, a path for me that I used to be most likely suited to.

Making a sustainable workforce

Bex Burn-Callander:

And speak to me concerning the group, as a result of anybody who’s labored in eating places, hospitality is aware of there’s a excessive turnover of employees, normally.

It may be actually tough to hold on to good folks.

So, how have you ever managed to search out such nice folks, such group gamers and hold them within the enterprise?

Liz Cottam:

Yeah, I imply, I’ve bought a very strong, steady group proper now, but it surely wasn’t like that at first.

So, at first, the group had a small group of people that painted the partitions with me, and so they had been improbable and actually centered. They weren’t essentially the most skilled as a result of they had been all working in Michelin star eating places, after which we had this extra group round us.

I simply needed all the things to be good, which is loopy, but it surely’s what quite a lot of cooks attempt to obtain. And I feel that’s why there’s so many loopy, drug-abusing cooks on the market, since you’re chasing an unattainable dream.

And crazily, what we had been placing on the market was 90% sensible and there was this 10% that wasn’t proper.

I simply made the error the place I lived my complete life fearful that the ten% was going to be the factor that put us out of enterprise, the factor that destroyed my dream.

So, I spent on a regular basis telling all people what was flawed.

However you are taking a step again, and also you realise really, 90% good is an enormous success, however I simply spent the entire time telling the group how dangerous we had been.

I used to be saying issues like, “This bit’s flawed. This must be higher. Why did this occur?”

Relatively than, “Wow, take a look at what we’ve achieved and the way can we make this higher?”

It’s that flip and that unfavorable mindset was making all people depart, as a result of the place’s the enjoyment in that?

And about eight months in, I’ve had a little bit of phrase with myself, and I used to be like, “This isn’t sustainable.” I wanted some assist.

And I realised that folks had been leaving me, and I realised that life teaching and enterprise teaching, if it was the suitable type, might be the factor that I wanted.

After which, I found this excellent life teaching useful resource that has utterly reworked not simply my enterprise profession, however my private life as nicely.

Your tradition is what you tolerate

Bex Burn-Callander:

Are you able to simply give me one instance of a bit of recommendation or a very sensible manner of issues that you simply talked by along with your life coach, that modified your management type?

Is there one factor that stands out the place you had been like, bing, bing, bing, gentle dawns, all the things is totally different now?

Liz Cottam:

After the primary couple, I used to be like, “I’m undecided that is for me. I’m actually, actually undecided.” After which on the third session, impulsively one thing clicked, and I feel it was when she began speaking to me about residing in worry.

So, for the primary two or three periods, I didn’t actually perceive the subject of the dialog, however then it type of made sense by the third.

So, this residing within the 10% reasonably than the 90% was as a result of that’s the place the issue was that worry of failure and that worry of the enterprise disappearing, that meant that I used to be residing in worry.

I used to be always concentrating on all of the issues that might go flawed reasonably than concentrating on the issues that truly prevented the dangerous issues from occurring, which was all the great things over right here.

As a result of a number of issues had been occurring with the employees, as a result of we had this excessive turnover of employees, and he or she was educating me about tradition and the way necessary the tradition was.

I used to be saying to her that my tradition was all about nurturing perception and creativity, however what I used to be delivering was one thing very, very, very totally different to that.

And likewise what I used to be tolerating was different folks within the enterprise that weren’t subscribing to that. One of many issues she stated was that, “Your tradition is what you tolerate.”

I used to be terrified of dropping a pair of palms and holding on to those who had been at odds with what I used to be making an attempt to create.

I needed to be courageous, and I needed to defend what was necessary, and that was the tradition.

And likewise, I needed to begin actually strolling the stroll and being courageous sufficient to leap out of the worry, which was the shouting and the demanding and drawing everybody’s consideration to what was flawed, and I needed to imagine in the great things and imagine in folks.

Bex Burn-Callander:

I like that perspective the place tradition is just not like a poster on the wall saying, “Imagine blah, blah, blah.”

It’s really, tradition is what you tolerate. It’s nearly like what you enable to fester or foster in what you are promoting. That will need to have been robust, however wow, what a consequence and what vindication for that technique.

Out of the company world and into the frying pan

Bex Burn-Callander:

However meals was not your occupation until, I imply, comparatively just lately.

Are you able to inform me what you had been doing as your profession beforehand? What path did you go down?

Liz Cottam:

So, my profession began proper in the beginning of the web, and we didn’t have electronic mail addresses again then, no one knew what web sites had been, and we had been promoting web sites to the likes of Coopers & Lybrand earlier than it become PricewaterhouseCoopers, Ferrari, and Slush Pet.

We had been getting conversations with all of those folks as a result of there wasn’t anybody else asking to sit down down with them and speak to them about this excellent new media.

On the finish of my profession, 21-22 years later, I used to be working with quite a lot of monetary establishments, banks, public sector organisations, the MOJ [Ministry of Justice], the MoD [Ministry of Defence], and with the BBC as nicely.

I used to be answerable for digital transformation initiatives of multi-million-pound quantities.

So yeah, it was very company, however I actually felt like I wanted extra creativity in my life, and I wasn’t getting that from the company world.

Bex Burn-Callander:

So, is that what led you to use to go on MasterChef?

You thought, “This’ll be an awesome artistic outlet. I’ll get to indulge my ardour, which is meals.”

What made you fill out that utility and take a punt on that present?

Liz Cottam:

It’s a little bit of an extended story, the entire path to MasterChef.

I used to be cooking for buddies at weekends and doing my very own model of mini tasting menus for 10 to 12 of my favorite buddies nearly each week. My husband was like, “It is a very costly pastime, entertaining all of our buddies.”

I used to be additionally actually fortunate as a result of I had a very good expense account.

So, midweek, I used to be going out to at least one, two, and three-star Michelin eating places and getting actually impressed for issues that I needed to try to try to recreate at residence.

I bought to a stage in my life the place I used to be comparatively, nicely, very profitable, I suppose. You don’t like saying that about your self, however I feel I used to be, and I simply wasn’t feeling fulfilled, so I made a decision that I wanted to do one thing totally different.

I used to be pushing 40, and I simply needed the second a part of my life to feed me differently to the primary half. I additionally knew that if I did it half-heartedly, I most likely wasn’t going to get wherever quick.

So, I made a decision I used to be going to resign from my job and throw myself into the longer term and that’s precisely what I did.

At the moment, I used to be going again to my artistic route. So, after I left college, I went to artwork college and I cherished portray and charcoal drawings, and I additionally cherished pictures.

So, I picked up my digital camera, and I used to be simply going out, capturing issues that I cherished and occurring just a few pictures workshops with road photographers throughout the globe.

And on the identical time, some buddies persuaded me over just a few bottles of Chardonnay, to place an utility in to MasterChef. I used to be cooking for them midweek, and so they had been like, “You must do that.”

So, I did.

And it was very, very near the tip of their utility course of, however I’ve bought a telephone name from them and yeah, the remaining, nicely, it’s not historical past as a result of we’re speaking about it, however yeah, on the again of that, I ended up auditioning and getting on the present.

Bex Burn-Callander:

I’m so greatly surprised by the truth that you give up your job, you went two toes in. You weren’t identical to, “Oh, I’ll simply do a aspect hustle or one thing.”

You had been like, “No, I’ve bought to attract a line underneath all the things that’s gone earlier than and begin once more.”

That’s superb. That takes braveness. However I suppose trying again, was it insanity?

Liz Cottam:

Have you learnt what? It’s actually unusual as a result of it didn’t really feel like I had a alternative.

I got here to this realisation that life is brief and clearly at 40 I knew I wasn’t getting any youthful and I simply had this inner, I suppose, stress to do one thing that I cherished.

I suppose as nicely, I did have the cushion of a husband who had an awesome job, and I had the cushion of getting a very good profession.

So, financially, there was a bit little bit of a consolation blanket there. There was a security web.

I budgeted a time interval for myself to have the ability to go and discover, what subsequent? I don’t assume I may have completed it if I hadn’t been comparatively financially safe.

How a MasterChef expertise become an unlikely enterprise enterprise

Bex Burn-Callander:

No, that is smart.

After which, inform me concerning the MasterChef expertise.

Liz Cottam:

Yeah, it’s a lot extra intense than what you anticipate, and I feel it does a very good job of exhibiting you ways demanding it’s by way of the edit while you watch it, however personally, for me, it was about one million occasions worse than something that I anticipated.

It was simply, I feel I put quite a lot of stress on myself as nicely. I feel the mindset that I used to be in again then was, if you happen to’re going to do something, you must win.

It ended up spanning most likely about eight or 9 weeks.

It was actually, actually arduous. And then you definately’ve additionally bought some regular life occurring within the background as nicely that you simply’re making an attempt to maintain on prime of, and lots of people had full-time jobs, which they had been very, very anxious about leaving for therefore lengthy.

I feel my mindset the place the one possibility was to win simply created this extra layer of stress that wasn’t significantly fulfilling to play out actually.

Bex Burn-Callander:

Was there part of your mind that was like, “Oh, this might be an awesome platform if I do wish to go and open a restaurant or turn into a meals entrepreneur afterwards.”?

Or was that like, it didn’t even happen to you?

Liz Cottam:

Effectively, in order that they ask you repeatedly on a regular basis about what you’re going to do along with your MasterChef expertise, and so they do ask if you wish to go into cooking as a occupation.

And I used to be like, “Hell no.”

Bex Burn-Callander:

However that’s it, you’ve bought to inform me, how did you go from, “I wouldn’t be seen useless beginning a restaurant,” to, “Hey, I’m going to open three.”?

Liz Cottam:

Effectively, I hated the studio. I couldn’t stand the studio.

I used to be actually desirous to prepare dinner meals that I actually cherished and that I used to be impressed by, which ordinarily took me three or 4 days of various preparations for various parts.

So, as a substitute of placing a distinct recipe collectively for TV, I simply was like, “No, I’ve bought to be genuine to myself and prepare dinner the kind of meals that I’m actually happy with.”

However that was clearly one other issue why there was a lot stress as a result of I used to be making an attempt to take action a lot. So, I actually didn’t benefit from the studio expertise by any means.

Then, they put me into an expert kitchen, and I feel that is the purpose the place everybody actually (beep) their pants. And I went into this case, met all of the cooks and one thing simply clicked.

It was actually unusual, as a result of I’d had a lot nervousness and I simply felt so like a fish out of water within the studio, after which abruptly I simply felt like I belonged there.

I bear in mind Greg coming over to me and saying, “That is unusual, that is the place we see folks lose it and freak out.” And he stated, “That is the calmest that I’ve seen you in the previous few weeks.”

And I used to be like, “Yeah, no, I’m actually trying ahead to this.” And yeah, I did.

I cherished the preparation, we spent all day really getting ready all of the meals. I do know on tv you assume that it’s all made for you or made straightforward, it’s simply not, it’s not like that in any respect.

So, we had been in there at 6.30 with the complete group on the restaurant that I went to, and we prepped all the things collectively, and I bought to know the group, after which we had been planning service, and it simply felt actually, actually, actually good.

I feel I simply cherished being a part of the pack and I feel I’m a pure pack animal, and there was simply one thing about that working with wolves atmosphere, the preparation for it after which the precise service, that it was only a actually, actually great expertise.

And yeah, clearly gained that. I turned actually hooked on from the minute I skilled it.

Bex Burn-Callander:

These pop-ups that you simply did initially, did you simply go to those eating places, communicate to the chef, and say, “Can I do a takeover for a weekend?”? How did you handle to have these little take a look at beds?

What had been these conversations and the way did these pop-ups look?

Liz Cottam:

I actually simply reached out on Twitter to native eating places, and it was the homeowners reasonably than the cooks really, and simply stated, “I’d love to return to your restaurant,” and such as you say, “do a takeover.”

I did a Friday and a Saturday evening on the first one after which a Saturday evening at the second.

And yeah, they had been actually receptive. I feel, MasterChef doesn’t create alternatives, however what it does assist you to do is to knock on a door and get answered.

So, I feel, with the model of MasterChef behind me, after I approached these native eating places, they had been actually up for a little bit of PR and doing one thing totally different.

I feel whatever the degree of restaurant, there’s nonetheless a should be artistic and I feel collaborations are actually thrilling methods to do one thing totally different, and I feel they recognise that.

Ask for assist and ask questions, it might be life altering—and prevent cash

Bex Burn-Callander:

After which while you moved on to the residencies, that was when presumably you had a group round you, and all the things clicked.

So, you weren’t by yourself making an attempt to do all the things your self, which was lonely and excessive stress, however you had the thrill of the group, you had the thrill of really creating, as you say, you’re a pack animal, creating that group.

So, from these residencies, had been you want, “Proper, I’m prepared. I’m going to make the leap and do essentially the most high-risk startup possible and open a restaurant.”?

Liz Cottam:

I imply, so the residency lasted 4 months. I feel due to my company background.

I bought in contact with a billion-pound firm and spoke to the senior group on the company industrial aspect of the enterprise and simply stated, “Proper, I’m on the lookout for a disused restaurant, and I’m going to deliver you some PR, and I’ll provide you with a share of the turnover.”

So, we discovered such a factor, which was an uncommon factor to have kicking round in a portfolio of companies, however they did have one in a resort.

I created a model, I created my menus. I went on the market and begged, borrowed, and stole employees, as a result of it wasn’t working in a full-time capability, we had been open Friday, Saturday, Sunday.

So, I hustled, and I went to a lot of totally different eating places within the metropolis that I used to be normally and ordinarily a visitor of and spoke to the chef and the entrance of home folks and stated, “Look, is there any manner you possibly can assist me?”

And are you aware what? It was completely superb, as a result of what they did was lend me glassware, cutlery, employees. I imply, you title it. These folks had been simply so supportive.

It’s attention-grabbing that concept that, you don’t know till you ask, proper? However we very Britishly, very not often put ourselves able the place we may ask an excessive amount of.

I feel it is a actually necessary lesson that I’ve discovered, is that you simply would possibly ask 20 questions and the twenty first one is a sure, and it may be a life altering sure.

And that caught with me right through the final 5 years. That twenty first query has been such an necessary factor to get, to provide me that additional impetus to maneuver ahead.

You possibly can name it luck, however you must be courageous sufficient to ask, and you must be compelling sufficient with what you’re asking as nicely.

Bex Burn-Callander:

And I’ve to say, Liz, oh my goodness, what an awesome technique to go, reasonably than looking for a restaurant, and also you’re competing with different manufacturers, and also you’re looking for footfall, and also you’re going by all that palaver to go to an enormous firm and say, “Which property are you under-utilising? What properties have you ever bought that you simply’d wish to make a bit of cash on?”

That’s so sensible, as a result of then you definately’re not competing with anybody, the stress is off, as a result of they’re already making zilch from that property and don’t know what to do with it. That’s actually sensible.

Liz Cottam:

Thanks. Yeah, I imply, for me, it was all about minimising my publicity to long-term prices.

So, to enter a restaurant in Leeds, you’re a minimal of a 10-year lease or a 15-year lease with five-year breaks and issues like that.

However the thought behind the residency was that I wanted to see whether or not or I may do it. I wanted to see whether or not or not the market loved what I used to be doing on a bigger scale to the pop-ups.

I needed to study concerning the enterprise and see whether or not or not I used to be actually minimize out to make the leap to do one thing long-term. And boy, did I take a look at my resolve of whether or not or not this was one thing I needed to do, as a result of all the things and something went flawed.

I imply this disused restaurant, it was specified by Albert Roux, so it had essentially the most superb tools, but it surely hadn’t been used for a very very long time and grease traps exploded mid-service. I didn’t even know what a grease entice was.

So, it was gruelling. It was like 12 to 14-hour days for almost all of the week and even longer on the Friday and Saturdays.

However in some way, I nonetheless needed to do it on the finish of this residency. I used to be like, “I’m actually, actually, actually not having fun with simply how arduous that is, however I don’t wish to surrender. That is undoubtedly the occupation for me.”

Suggestions and funding

Bex Burn-Callander:

And so, you got here out of this residency, you bought this superb expertise, which actually confirmed you the genuine aspect of being a restaurateur and but you continue to needed to go forward.

So, then what was your subsequent transfer?

Liz Cottam:

I had improbable suggestions from day one from all people, and it was all the time absolutely booked. So, that was nice.

I knew that I wasn’t having fun with how arduous issues had been, however while you break it down, working a residency with a skeleton employees, the place you’re shouldering many of the work your self, I knew that I may management that.

And if I bought a very good group round me and was in a extra everlasting atmosphere the place I may provide folks full-time jobs, I knew that I may take that down just a few notches. So, that instructed me that, if I’m nonetheless having fun with this like this, I could make it higher for myself. That is the suitable path to be on.

The purchasers had been telling me how a lot they cherished all the things that I used to be doing. So, market exams for 4 months, that’s a giant tick. Everybody was having fun with what I used to be placing down. They had been choosing it up and going, “Sure, we would like extra of this.”

And since we had been absolutely booked, the advertising engine, though it was very small and from a small dataset, it was rising and folks had been coming again, however then we had been promoting out each weekend, and we had some wait lists and issues like that occurring as nicely.

So yeah, so I knew the product was good.

I knew that I needed to do it irrespective of how arduous it was, I used to be nonetheless wanting to try this, so I used to be satisfied of that. So, my subsequent step actually was to consider what this subsequent factor was going to be.

I had fashioned a very good friendship with the pinnacle chef at The Field Tree, and he was on the lookout for one thing else at precisely the time that I got here to the tip of the residency.

And he’d really helped me out a bit bit on his break day, coming and giving me a push with preparation and sharing some recipes with me, exhibiting me tips on how to type out the grease entice, issues like that.

We each loved the identical type of meals, we each had the identical work ethic. I used to be writing a marketing strategy, and I used to be what I wanted by way of talent set, and I used to be the place I needed to go by way of the positioning of the enterprise.

Though I used to be very pleased with what I’d been placing out, I needed to do a lot increased finish meals and I needed the expertise to be the following degree up from the place I used to be. So, I knew that I wanted some skilled folks on board to assist me do this.

So, I began to talk to Mark about him approaching board and in addition from his little black ebook, he had those who he’d labored with. So, what got here with somebody like that was a community that I presently didn’t have, coming from a distinct business.

I put collectively a marketing strategy and as I used to be placing that collectively, as a result of the aim was to go and communicate to some excessive community people and see in the event that they needed to speculate, however my absolute, actual prime precedence was making an attempt to get this funded independently.

So, I put collectively a very good marketing strategy.

I secured Mark to return, not simply as an worker, however as a part of the enterprise in order that he had an funding in serving to me make this occur.

It wasn’t a wage factor the place he may hand his discover in and disappear in a single day, he was going to be locked into the enterprise with shares. I made a decision that was the suitable approach to go.

With that then went to the financial institution and requested them for the cash to begin the restaurant up.

Bex Burn-Callander:

So, what occurred, did you handle to boost finance from personal buyers, or did you go together with the debt possibility, or did you find yourself placing all of your financial savings in?

What route got here good in the long run?

Liz Cottam:

I principally went to the financial institution and instructed them how a lot cash I needed from them, and so they instructed me how a lot stake I wanted to boost.

At that time, I coppered up and had a take a look at how a lot cash I may increase and sure, it was sufficient. It was sufficient to safe the funding from the financial institution.

There have been three or 4 personal people lined up. I had plan A, which was the financial institution and I had B, C, D and E.

In case you take funding from an establishment apart from a financial institution or a person, then the rate of interest’s going to be increased as nicely.

So sure, I needed management, but it surely additionally made good monetary sense to get the most cost effective cash potential, and that was undoubtedly from the financial institution.

One derelict constructing, two months and £310,000 later…

Bex Burn-Callander:

And might you inform me, how a lot does it price to open a fantastic eating restaurant? Are you able to give us a quantity?

Liz Cottam:

Ooh, nicely, I imply, what it’s price me to open the second incarnation of HOME is a hell of much more than what I managed to do it the primary time round.

The primary time, we took over an nearly derelict constructing, so there have been no electrical energy boards in there, the wiring wanted utterly redoing, there have been crumbling partitions. I imply, it was a little bit of a undertaking to say the least, however the hire was actually good.

So, £250,000 was the quantity that I raised to open the primary model of HOME after which the second is 3 times that.

I feel on the finish of the day for me, I did quite a lot of the undertaking administration on the construct for the brand new restaurant as a result of I may, and that was quite a lot of money that we had been saving.

I additionally did this factor the place I went round looking for free cash.

So, doing offers with suppliers and permitting them to provide me money upfront. So, along with the £250,000, I raised £30,000 value of provider contributions.

I additionally did a cope with the owner.

So, I took on this derelict constructing that was sat there for seven or eight years with no tenant. I instructed him what I used to be going to do by way of bettering the constructing and I bought him to throw £30,000 into the pot as nicely.

Bex Burn-Callander:

Oh, wow.

That’s actually intelligent, simply all of the ways in which you can claw again finances simply by discovering partnerships and by making a type of win-win offers the place somebody can’t say no.

I knew concerning the partnerships, as a result of I noticed in your Instagram that you simply had takeovers and I feel there was a beer model, and also you had been posing, and I used to be like, “That’s sensible, as a result of that have to be sponsorship cash that’s coming in, and it’s a cool model and why not?”

Liz Cottam:

Yeah, you possibly can turn into extra selective when you’ve bought a model, you’ve bought extra leverage.

However again within the day it was only a case of just about any provider that was going to provide me some cash, I’d think about taking it and stocking their merchandise.

And are you aware what? I imply, I’d do the identical factor once more. It was actually helpful.

They undoubtedly bought one thing out of it, such as you say, it was undoubtedly a win-win scenario, and I didn’t have an rate of interest to pay it again.

Nothing is ever without cost. Clearly, they’d factored in that money upfront into the costs we had been paying and what have you ever, but it surely simply was a really, very strategically necessary factor that we did to stockpile money in that manner.

Bex Burn-Callander:

And the way affected person did you must be? How lengthy is the method?

So, you discovered this derelict constructing, however what number of months was it earlier than you had been open, and also you had been earning money?

Liz Cottam:

Effectively, you’re going to assume that is completely loopy, however we bought the keys on 8 June, and I opened the restaurant on 18 August.

Bex Burn-Callander:

What?

Liz Cottam:

Yeah, I do know. I do know.

Bex Burn-Callander:

Did you sleep in any respect throughout that point?

Liz Cottam:

No. And sure, did I tile. I did certainly. Effectively, I imply we painted.

I imply, actually, it was simply full on and the group that I pulled collectively for opening that restaurant, I used to be promoting this dream of making a beautiful atmosphere for folks to work in and doing one thing necessary on the Leeds meals scene, hopefully on the UK scene, after which past.

I don’t know whether or not I’m a improbable salesperson or whether or not I used to be actually fortunate with the those who I met or a little bit of each, however these folks actually, actually, actually bought excited by what I used to be making an attempt to do.

Once I say I used to be portray, and I used to be tiling, alongside me was this improbable group of people that, actually three o’clock within the morning, we had been all, for weeks, not simply the one evening earlier than we opened, for weeks on finish, they had been slogging their guts out for my dream, which was so humbling.

It was superb.

Discovering a profession that feeds your soul

Bex Burn-Callander:

And Liz, only one closing query.

You stated that after your 20-year profession in digital, you reached your restrict, and also you simply needed to do one thing in your forties that fed your soul and fed your ardour.

Do you are feeling like you’ve got achieved that as an entrepreneur and a serial restaurateur, are you there, are you feeding your soul?

Liz Cottam:

Yeah, I’m undoubtedly feeding my soul.

I’ve this factor that I say, particularly to the individuals who got here to my authentic pop-ups, who come to the restaurant now, and I say, “I’m the poorest, the tiredest, and the happiest I’ve ever been.”

It actually, actually, really is about, if you happen to love what you do, you by no means do a day’s work in your life.

And I like what I do. I’ve bought a improbable group round me, and we do issues with ardour and love, and my atmosphere now’s certainly one of nurturing.

We haven’t misplaced anyone in three and a half years. We’ve bought a strong group right here at HOME, and I’m simply loving what I do and who I do it with. What extra are you able to need?

Bex Burn-Callander:

Oh yeah. What stunning message and what an awesome place to finish the podcast.

Liz Cottam:

No, thanks. It’s beautiful to talk to you.

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Wish to know extra about HOME and Liz Cottam?

You possibly can try HOME on their website or Instagram.

You may as well discover Liz on her Instagram.

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