It’s our policy to never compromise on quality or value.
We’re just a small takeaway, but we try to use locally produced, seasonal ingredients

– although never just for the sake of it.

Our bread is made locally, the meat is Scottish and our veg is mostly sourced from nearby too.
 

Hardly anything is over £5; our best sellers are sandwiches, meatballs in Indonesian bumbu kecap, and kaffir lime and lemongrass chicken.

I think in this economic climate, takeaways have a good chance of surviving.
People may not eat out as often but they still want a treat. Good-quality takeaway is a great option.

Our customers come for more than our food, it’s also for the atmosphere and the experience.
Face-to-face contact is the best part of any local business.

We compete by not being greedy – we don’t need a huge profit because the
business is just the two of us and we keep our margins low.

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Good food definitely makes people happy and we want to share a little happiness in our neighbourhood.