Online and off message

May 16 2008 by Bill Oldfield, The Journal

IT’S a good thing they’ve finally painted the Forth Bridge with a special paint which means that now, for the first time since it was built, they don’t have to start all over again immediately they finish.

Of course, you’ve got to feel a little sorry for the decorating company that got the original contract. After shipbuilding and mining went, they must have thought they’d got one of the last jobs for life.

However, there is another profession you might like to consider if you want guaranteed employment. For that sort of security you can join a company that makes websites.

When I was 18 it seemed everybody I knew was starting a punk band. Nowadays they’re starting web companies, but I think they’re finding a greater demand.

However, with the new medium came a new law that the minute your new website is up and running, it’ll be out of date and you must start building the next one. Not only that, the existing one will need more maintenance than an Austin Maxi.

So to coincide with our up-and- coming new restaurant, we’re having a new website built. As a result, I’ve talked to a few design companies and, like with the painting of the Forth Bridge, they seem to be trapped in some never-ending circular thinking.

“Tell me what sort of website you’d like,” I was asked. “I don’t know,” I replied, “surely you, being an expert, will be able to tell me that.”

I helpfully told them I did want something cutting edge, something that’s never been seen here, that’ll be different and make people think we’re a really great organisation with flair and imagination and everything. “But we can’t build you something if you don’t tell us what it should be like,” they said. “Give us a clue, just some idea.”

So I gave them an idea, but made it clear it was a metaphor, a simile; just an imaginary example to let them know how different I was. It wouldn’t be what I actually wanted because, after all, if I didn’t know what the technology could do, how could I come with ideas that push the boundaries?

“Let’s imagine,” I said, “that a customer could go online and book a table. They would choose the date and time and how many people but then suppose they wanted to specify the colour of the tablecloth and change the shape and position of the table. Maybe choose particular chairs and napkins to match their clothes.”

“So you’re offering a choice of napkins?” they asked, beginning to look interested as I put my head in my hands. “And you’ll let your customers move tables?” they asked incredulously.

If there’s anybody out there with some really great ideas about a restaurant website that they know is possible and won’t cost more than my house, please let me know.

Otherwise, next time you come to one of our restaurants, you definitely won’t have to bring your own napkins or drag your own table around. You’ll have already told us to do it via our great new website.

INGREDIENTS

60ml water

60ml caster sugar

Half a cinnamon stick

2lb rhubarb

500ml double cream

Vanilla pod

6 egg yolks

2 tablespoons caster sugar

METHOD

Place the water and the 60ml of sugar in a medium saucepan and bring to a simmer to dissolve the sugar. Roughly cut half the rhubarb and add to the pan.

Bring back to a gentle simmer and allow to cook until the rhubarb has completely collapsed, around 20 minutes or so, stirring occasionally. Meanwhile, chop the remaining rhubarb into 1cm lengths. Add to the existing stewed rhubarb and allow to cook for around five minutes so that it’s tender but still has some bite.

Remove from the heat and allow to cool before refrigerating.

Pour the cream into a medium saucepan.

Split the vanilla pod down the middle, scrape out the seeds and add them and the two halves of the pod to the cream. Place on a low heat and gently bring to the boil.

Meanwhile, place a pan of water on to simmer over which can sit a glass bowl without it actually touching the water. Off the heat, place the egg yolks and remaining sugar in such a bowl and beat together.

Once the cream comes to the boil, immediately pour it over the egg and sugar mix and whisk together.

Place the bowl over the simmering water and gently whisk until the mixture starts to thicken and can coat the back of a spoon. Remove the vanilla pod halves and allow the custard to cool.

To serve, spoon some rhubarb into the bottom of wine glasses, spoon on a layer of custard and repeat some more layers until finishing with custard. Fabulous served with shortbread biscuits.

Oldfields Restaurants cookbook, Passion for Real Food, is out now and available in good bookshops for £12.95. For discounted copies, contact us on (0191) 370-9595 or go to www.oldfieldsrestaurants.com