I grew up visiting Alcúdia with my parents, often returning to the same places. I loved the food, the warmth and the idea that ordinary life could happen somewhere like that. In 2008, Jippy and I tried it for ourselves, spending four months working at the Fox’s Arms.
I worked in the kitchen and Jippy worked the bar and terrace. The operation served up to 180 covers a day. A busy service makes the small things matter: having the right preparation ready, knowing what comes next and working together rather than getting in each other’s way.
We returned to the UK after a quieter-than-expected season, but the experience stayed with us. It informs what I want for Lebrewski now: the precision and productivity of a well-organised operation, with the soul of a proper kitchen. Ingredients should work intelligently across the menu, and the systems should support the people cooking and serving—not turn the food into an afterthought.