A tall man with a wiry beard and a flat cap greets me in the kitchen of the Bangalow Bowling Club. It’s only 10.00am but already he’s got a huge pot of pork belly on the stove. This is Graeme Stockdale, one half of the brains behind catering and restaurant team, The Stockpot Kitchen.
Graeme and his wife, Jen, started their catering company
after Graeme lost his job as head chef at Liliana’s Café when it closed last
year. “I’d never had a job pulled out from under me before”, Graeme says earnestly.
It’s only a moment, though, before he’s smiling again, resolute about their
decision to go it alone. “Even if it falls on its arse and ruins me at least
I’ve tried it!”
