From the Kitchen to Investing with Paul Maturure

And you mentioned in passing there that you had a restaurant.

Yes.

Can you tell us a little bit about

that in the context of your chefing career and relationships and trust?

Yeah.

Yeah.

So initially, so how this restaurant actually started, I started off as a small idea during COVID.

So when COVID kicked off, the first lockdown was a complete shutdown.

No one's able to work at all that.

And the second lockdown, you know, it was a shutdown and I couldn't sit down.

I said, no, I can't sit down again for three months or something.

Let me see if I can make it.

So I started writing like a little menu.

and just visualizing saying okay I might do a little restaurant this is what I do I do maybe a bit of African food mixed with Irish food it's just a bit of fusion that way so I can attract more customers and I had the plan there and I just left it for a while and then I got a job in Galway so I was working there for a while and I met one of the guys and you know on night out and we started talking about ambition and business.

And he's like, well, do you know what? I want to do something.

I was like, okay, fine.

He was interested.

I was interested.

So I said, okay, let's meet tomorrow then.

And maybe we can maybe discuss what I had in mind.

So I, I, I, you know, I, I was terrified.

So I, I found the whole pitch.

I said, I'm going to pitch this the best way I can to him and all that.

And we did.

And he said, that's the best idea I've ever heard.