SERVES YOU WRONG CON
Baggie is nightmare in the kitchen
FACED with the best Chelsea could throw at him on his Premier League debut, Conor Townsend didn’t sweat one single bead.
Faced with a plate of food that needed assembling in the kitchen of his restaurant, however, it was a different story.
West Brom’s left-back made it through his top- flight introduction with his reputation intact following the topsy-turvy 3-3 draw against the Blues last month.
But when the real heat was on, he was found wanting.
He said: “I opened a restaurant with a friend five years ago – called Cascara ( below), in Hessle, near Hull.
“It was something to run with, and we have done all right. Well, we’re still open – which is saying something in this day and age.
“We got the idea from a restaurant in Ibiza. There’s a small restaurant in San Antonio and my pal worked out there for a few years. We went a few times and we loved it.
“There was nothing like it where we’re from. The opportunity arose and we just went for it. Basically, it’s South American food. It’s mainly steak, but there’s loads of other stuff on the menu.
“When we opened, it was done on a shoestring budget, with all hands on deck. With the help of some friends, we made the tables ourselves, we built the bar – did the lot.
“To help out during the early days, I once worked in the kitchen. It didn’t go very well, so I never went back.
“I was more of a hindrance than a help. I was on the pass – that’s plating up the food after it had been cooked.
“Something was sent back for whatever reason. As soon as that happened, the system I was working to fell apart. I didn’t know where I was. I messed up really badly.
“And I said to my business partner, ‘Keep me away from this, I’m not helping anyone’.”
Townsend has grafted his way into the elite, working his way through the divisions. Leaving Hull City to go out on loan – once as part of a swap deal for future Liverpool star
Andy Robertson – he spent time at Dundee United.
He ended up at Scunthorpe before the Baggies took the plunge. Following Kieran Gibbs’ dismissal against Everton (below) he got his chance.
Townsend said: “At the start, I never felt that I was close enough to the first team to play at Hull City.
“My first loan, I’d been in the reserves, nowhere near it. So, I went to Grimsby to get games, which I was more than happy to do.
“I had to make sure I had a career in the game, so I needed to play. I went the other er way as part of the
Andy Robertson deal – he’s a lovely lad and deserves all his success.
“But all the loans have built me to the point where I am today and I wouldn’t change it.”
Townsend’s breakthrough came at an FA Cup tie against West Ham last season.
There were those who wondered if he would cut it against Premier League opposition. This gave them the answer. When the moment came, however, the butterf lies were there. But it does not compare to running your own business.
The defender added: “I think I was more nervous in the restaurant than I was of playing Chelsea. It’s a tough industry. Obviously, Covid has taken its toll. We’re surviving, we’re doing all right – it’s difficult for everyone. We’re just trying to get through.
“The customers have been understanding. Usually, per night, we turn over a table twice. At the moment, we are turning one over four times.
“People are prepared to eat earlier, say at 5pm when they wouldn’t normally, they seem a lot more willing to compromise.
“The furlough scheme helped – we’ve managed to keep everyone employed. It has helped restaurants and small businesses. We’ve just got to keep plugging away.
“I’ve done that throughout my career – and that’s what I’ll keep doing.”