En­trepreneurs get their teeth into food ven­ture

Pair launch Salt & Sauce

The Press and Journal (Inverness, Highlands, and Islands) - - Business - BY KEITH FIND­LAY


Aberdeen en­tre­pre­neur Chris Ton­ner has bounced back from busi­ness dis­ap­point­ment to launch a new cater­ing firm, Salt & Sauce, along­side a lo­cal bar owner.

Mr Ton­ner was co-owner and chief ex­ec­u­tive of Beet­root Restau­rants, which ceased trad­ing last year.

It ran The Adel­phi Kitchen and The Court­yard, which later be­came bar­be­cue res­tau­rant Cue in a part­ner­ship with hot sauce com­pany An­gus & Oink.

The Adel­phi and Cue were both forced to shut their doors last au­tumn as the oil and gas in­dus­try down­turn took its toll on the lo­cal in­de­pen­dent res­tau­rant mar­ket.

At the time, Mr Ton­ner – whose ap­pear­ance in BBC’s Ju­nior Masterchef com­pe­ti­tion in 1998 helped set him on the path to a ca­reer in the lo­cal hos­pi­tal­ity sec­tor – an­nounced the demise of Beet­root “with a heavy heart and great sad­ness”.

The for­mer El l o n Academy pupil has now teamed up with Adrian Gomes, owner of bars The Tip­pling House and Rye & Soda, as well as event cater­ing cock­tail busi­ness 10 Dol­lar Shake to start up Salt & Sauce.

Their plan is to pro­vide food and drink at wed­dings, par­ties, trade shows and cor­po­rate events across Scot­land, start­ing with the YourWed­ding Ex­hi­bi­tion, at Aberdeen Ex­hi­bi­tion and Con­fer­ence Cen­tre next week­end.

Mr Ton­ner said: “Col­lab­o­ra­tion has­be­come some­what of a buzz­word in and around Aberdeen, where the re­gion i s ad­just­ing against the back­drop of a dif­fer­ent and more chal­lengi n g ec onomic po­si­tion. But it’s true there is power in col­lab­o­rat­ing and work­ing to­gether, and this cre­ative part­ner­ship re­sults in a strength and breadth of ex­pe­ri­ence that’s dif­fi­cult to ar­gue with.”

Ex­plain­ing thenameSalt & Sauce, he said: “Salt is

“There is power in col­lab­o­rat­ing and work­ing to­gether”

one of the ba­sic tastes that we of­ten take for granted but a key in­gre­di­ent in ev­ery­day meals and tasty sauces.

“To a bar­tender, sauce is a slang word for booze – an im­por­tant com­po­nent in any great cel­e­bra­tion. Adri­anandIhave apas­sion for fol­low­ing and ex­per­i­ment­ing with food and drink trends, and as a re­sult can of­fer life­style food and drink which is care­fully part­nered and paired. We also aim to ap­proach an event with a rel­a­tively blank can­vas, work­ing to­wards our cus­tomer’s vi­sion and ap­ply­ing our col­lec­tive food and drink ex­pe­ri­ence to cre­ate some­thing spe­cial.”

HERE’S TO THE FU­TURE: Chris Ton­ner launches new cater­ing firm Salt & Sauce

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