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She had also owned a small catering business, which she ran with her bushand’s help. So the restaurant business was not entirely new to either of them.
That did not make the commitment any easier, however, at least not for her. “I was enthusiastic, and then I’d get slightly cold feet,” she admitted. “David had the vision.”
They began educating themselves, through courses in restaurant management and inventory and through visits to restaurants throughout the Washington and New York City areas.
The menu came first based on the concept of English cooking and styles, which came naturally to Welch after a boyhood spent partly in England.
“I grew up in a very English Household and I learned cooking at a very early age,” he said. “I’ve been fighting a oneman battle all these years to try to prove that the English know how to cook.”
Next they needed a building, in a location with the right market. Middleburg, an hour’s drive from the city, fit
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