The River Cafe opened in 1987, so next year we'll be 30 years old.
We also wanted a restaurant that was open and dramatic and light and bright and a really good place for people to work and for people to eat.
It's my team, I've got a fantastic team. We're like a family here at the River Cafe.
I've worked for the River Cafe for about 17 years.
The new kitchen that we're building has changed in way for the better for the River Cafe because as the restaurant's grown, the kitchen seems to have a finite amount of space.
So the pastry section where we normally work has been gradually made smaller and smaller and we've got more and more chefs in the kitchen.
So now we're going to have another space over there that we can make our cakes in and away from the hustle and bustle of the main kitchen.
I'm the office manager. The site was a storeroom originally, which we needed to retain some space.
I'm very much looking forward to the project being completed and just seeing how it all works.
And once we have all the new equipment in as well and see first takes and tarts coming out of the kitchen, it'll be very exciting.
One day you turn up on site and all of a sudden it's real and that's when your emotion just comes up and you start crying like a stupid baby, seriously.
It means that when you're up there doing a pastry shift, you'll be much more focused.
You will have a space, we have all our ingredients there, you have a quiet space and so we think that will make our pastry much better.
And also we'd like to start a new extension of the River Cafe which is called River Cafe Dolce, which means that people can call up and order a chocolate nemesis or a lemon tart or an almond tart.
We can make it in our kitchen, we can package it and send it all.
