Tiny take­away

For­mer Mer­chant Navy man cre­ates In­dian take­away in mid­dle of nowhere

Daily Record - - NEWS - BY MOIRA KERR re­porters@dai­lyrecord.co.uk

YOU’D travel miles for your favourite curry, wouldn’t you?

One chef has proved the the­ory, with what is surely Scot­land’s most re­mote take­away.

David Gill’s shack is do­ing a healthy turnover, de­spite be­ing tucked away at the end of a sin­gle track for­est road 27 miles from Oban.

Imag­ine how scun­nered you’d be though if you got your curry home then re­alised you’d for­got­ten to pick up the pop­padoms.

A LIFE-LONG curry fan has cooked up a new ca­reer – by turn­ing his gar­den shed into one of the most re­mote take­aways in Bri­tain.

Nes­tled in the trees, high above Loch Awe, be­side a sin­gle track road 27 miles from Oban, Black Rock take­away is as far re­moved from a crowded curry cap­i­tal such as Glas­gow that you can get.

But David Gill’s recipes, gleaned from In­dian crew mates in the Mer­chant Navy, are tempt­ing cus­tomers to drive the long road again and again.

Af­ter seven years at sea, David worked as a rov­ing ma­rine en­gi­neer. But he de­cided to fol­low his dream and cook for a liv­ing when a back in­jury forced him to give up his job. And with his shed sit­ting empty, he set to work trans­form­ing it into a take­away, stock­ing ev­ery­thing from baltis and bhu­nas to vin­daloo at £4 a time. David said: “Friends and fam­ily used to have one of my cur­ries, say it was lovely and that I could sell them.” The 58-year-old, who lives near the ham­let of In­veri­nan, freezes his dishes for cus­tomers to re­heat when they get back home. David, who is helped by wife Joanne, said: “We didn’t know how pop­u­lar we’d be­come. A cou­ple from Camp­bel­town (a three-hour-plus drive) are reg­u­lar cus­tomers.” Joanne added: “As soon as peo­ple see the sign, they stop and say, ‘What is this? A curry shop – here!’”

SPICE OF LIFE David cooks one of his dishes and, above, shed that has be­come take­away

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