The perfect antidote to a busy night at the restaurant is a high intensity gym class the morning after. I started dragging Yeshi along to BLAZE about eighteen months ago. Neither of us had done this kind of exercise before, and after a while all that high impact took a toll on our knees.
We took a break, and when we got back into it, I noticed something interesting about the way that we each approached the class. While I recognised the need to look after myself after injury, I continued to follow instructions, for better or for worse. Yeshi, meanwhile, took what what worked for him, but carved out his own path. Inclines? No way. Split jumps? He lifted weights instead.
These differences tell you everything you need to know about how we operate behind the scenes at TT. I am trained to please: years of formal education taught me to respect authority, that there are rewards for those who follow the rules.
Yeshi, by contrast, didn’t grow up inside an institution. Herding livestock out on the wilds of the Tibetan Plateau, he learned self-reliance and to judge his own intuition. He’s not interested in house points and nor is he gunning for the position of head boy. He does what works for him and is happy to reject what doesn’t.
What does this mean for Taste Tibet? As a duo, we bring different strengths. We always answer your email on time and in a grammatically correct fashion. Our paperwork is up-to-date. We pay our bills. But we also do things our own way. We innovate. We take risks. We throw things up into the air every now and again, just to see where they land.
We’re going through a period of change behind the scenes at the restaurant right now – more on that another time. Yeshi is naturally more at ease outside the comfort zone, but I’ve learned to enjoy it here too. Things always work out in the end, and challenge is good.
Which brings us back to BLAZE. This is not a paid ad, but let’s just say we’ve spotted other local business owners in our high intensity class over time, so presumably it’s the remedy for all things restaurants – IYKYK?
The restaurant is open all the usual hours this week, as follows:
Weds – Fri: 5-9.30pm (dinner only)
Saturday: 12-3/ 5-9.30pm
Sunday: 12-3 / 5-9pm
This week’s menu is up on the website – check it. Come for dine in, take away and a restock of your freezer. We also have new, but limited stocks of sepen chilli oil.
Newsletter subscribers: buy one get one half price is back this week on selected meals from our freezers. Not yet signed up? Click here for weekly news and freebies.
Looking forward to seeing you soon,
Julie and Yeshi
Opening hours this week:
Weds – Fri: 5-9.30pm
Saturday: 12-3pm 🥢 5-9.30pm
Sunday: 12-3pm 🥢 5-9pm
☏ 01865 499318
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