Lochside gar­den shed is the place to head for a top take­away curry

The Herald - - NEWS - MOIRA KERR

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.

David Gill’s se­cret curry recipes, gleaned from In­dian crew mates in the Mer­chant Navy, are tempt­ing re­turn cus­tomers to drive the long and wind­ing road to his door be­side Loch Awe in Ar­gyll and Bute. Af­ter seven years at sea, Mr Gill worked as a rov­ing marine en­gi­neer.

Then, when a back in­jury forced him to give up his job, he de­cided to fol­low his child­hood dream and cook for a liv­ing.

With a gar­den shed sit­ting empty, he set to work trans­form­ing it into a take­away curry shop.

Black Rock stocks ev­ery­thing from baltis and bhu­nas, to vin­daloo, at £4 a time.

Now the 58-year-old, who lives on the edge of the small set­tle­ment of In­veri­nan, where there are only 10 houses, freezes his dishes for cus­tomers to re­heat when they even­tu­ally get home.

Mr Gill, who is helped by wife Joanne, said: “We didn’t know how pop­u­lar we would be­come. Al­though it is quite sea­sonal, when the school hol­i­days are on we get an in­flux of peo­ple from the hol­i­day cab­ins at Dalavich.”

Dis­tance is no ob­ject for the take­away’s steady pro­ces­sion of loyal cus­tomers.

“A cou­ple from Camp­bel­town (a three and a half hour drive from In­veri­nan) are reg­u­lar cus­tomers,” said Mr Gill. “They take away a stack of cur­ries every month.

“I think they drive here when they are do­ing their shop­ping in Oban.”

The take­away, which is usu­ally un­manned, uses an hon­esty box pay­ment sys­tem, so it can op­er­ate seven days a week from 10am-10pm and the cou­ple have never had any­thing stolen.

They take away a stack of cur­ries

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