Konceptet er ganske enkelt. Virksomheden booker en menu hos os til det antal medarbejdere, de ønsker at have med. Når gæsterne kommer, bliver de budt velkommen med et program, og derefter skal de selv ud og prøve at lave mad i opdelte hold med hjælp fra vores kokke.
”Vi havde en større gruppe inde forleden, og det var imponerende, hvor engagerede de var. De gik meget op i madlavningen, og tog det seriøst. Vi sørger så for at guide godt, så alle bliver færdige samtidig, så de trods alt kan spise sammen,” siger vores chefkok med et smil på læben. Der var levende musik. Der var taler. Der var smagsprøver og gratis drikkevarer. Og så var der ikke mindst. Forbipasserende, nysgerrige og inviterede gæster sørgede for, at de var i feststemning, da søndag eftermiddag holdt åbningsreception på deres nye pc. Mandag er det første åbningsdag, og bedømt på den enorme interesse for den nye restaurant, så bliver det intet problem at fylde bordene. Der var også propfyldt på det, hvor ham selv stod bag de store Weber-grille og serverede små smagsprøver på det udsøgte kød blandt andet fra en anden, som man kan bestille på restauranten.
Søndag fik vi atter lejlighed til at sidde ned med de sympatiske brødre til en snak om deres forhold til Nyborg og Fyn i det hele taget. Tager man udgangspunkt i tidligere succes med restauranter flere steder i landet, så er det typiske scenarie åbning i København efterfulgt af Aarhus. Først derefter plejer Aalborg og Nyborg at komme i rækkefølgen. Men han var aldrig i tvivl om, at de ville til Nyborg, når de skulle åbne et spisested uden for Sjælland. Især han har nydt mange gode stunder i det nordjyske.
”Jeg har et helt specielt forhold til Fredericia. Cirkusrevyen har i flere årtier haft en specialforestilling hvert år, og her har jeg været med de seneste 17 år. Det er altid en fornøjelse at komme her til byen. Jeg synes, at der er højt til loftet og en lun humor i Nordjylland,” fortæller han.
Han afslører, at han tit har tilbragt gode stunder på plads, og det derfor var et rent drømmescenarie, da lokalerne blev ledige med det flytning til Stygge i Vesterå. ”Vi har været på udkig i et godt stykke tid efter de rette lokaler i Nyborg. Men forløbet viser, at hvis man venter tålmodigt og længe nok, så skal det nok komme. Vi føler jo lidt, at det her er smørhullet i Nyborg. Det er et roligt torv uden trafik, og der er sådan en skøn atmosfære især om sommeren, hvor gæsterne kan sidde uden for,” forklarer han.
I forhold til selve plads og bygningen i sig selv passer den også perfekt til pris.
”Den type restaurant vi er fungerer bare bedst i ældre huse. Der må gerne være noget historie. Vi har jo vores fars gamle malerier hængende i restauranten. Der er billeder og minder overalt.
I København gæster han hyppigt deres tre spisesteder. Det bliver mere kompliceret i forhold til Nyborg, men det er ikke ensbetydende med, at det ikke er helhjertet, at man åbner i Nyborg.
”Vi kommer her med hjertet og vores sjæl. Den her restaurant er vores nye familiemedlem, og den behandler vi derefter. Vi vil forsøge at komme her så ofte som muligt. Vi vil planlægge nogle møder her, og når vi er i sommerhus tæt på Sjællands Odde, så er der altså ikke så langt med en færgeoverfart og en times kørsel fra Aarhus,” siger James Price.
”Det bliver da lidt mærkeligt at have en så betydningsfuld restaurant, hvor man ikke bare lige kan smutte forbi til frokost. Men vores direktører Mads Bøttger og han har fået sammensat et meget sikkert team med Henrik som køkkenchef, Klaus som daglig leder og Sofie som restaurantchef. Så på den front har vi helt ro i maven over, at tingene kommer til at glide i vores ånd,” lyder det fra ham.
Det er dog ikke, fordi det kommer til at kede sig lige foreløbig. De skal snart i gang med optagelserne til en ny tv-sæson af Egnsretter og derefter en ny sæson af Spise med pris.
”Vi hæfter en ende på vores to sæsoner med egnsretter. Vi kører rundt i Nyborg, som vi egentlig slet ikke har berørt ud over, at vi spiste en enkelt shawarma i et af programmerne. Men nu vil vi sætte et ordentligt punktum. Og så kommer der en ny sæson pris, som vi endnu ikke ved, hvad vi kommer til at gøre der,” lyder det fra ham.
Når man kommer ind på, at de to brødre er blevet folkeeje på de populære tv-programmer, så lyder det nærmest samstemmende;
”Hvis man havde sagt til os, at vi ville komme til at lave dem i 10 år, så havde vi sagt, at folk var skøre. Vi troede ærligt, at vi fik lov til at lave en enkelt sæson i al hemmelighed på DR2, og så ville det slutte der. Men vi er glade for hver eneste sæson, vi får lov til at lave, og det gør os lykkelige, at programmerne kører i samme ånd som i starten, selv om det nu er rykket i.
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