Day in the life of Grant Norton

When I first started my career as a game ranger and then a commercial diamond diver, I never thought owning a restaurant would be in the cards for me. I thrived on the excitement and hard work of diamond diving and not to mention the great salary!

When Laura and I decided to start our own family we decided having another ‘baby’ (Henri’s) and me close to home was the way forward. With hard work and ambition already a big part of me, my motivation for Henri’s to succeed became clear. Who would have thought I’d love running my own business?

My day starts at about 08.30 when I open up the restaurant, do the daily admin and take out the garbage — and you thought owning a restaurant was glamorous!

Once that’s all done, I place the food and drink orders. Having spent seven years at sea and having a real love for fresh fish and seafood I really love the job of sourcing the freshest fish and seafood on offer. Once that’s all done I start the daily spring cleaning with the staff. The kitchen staff arrives at 14.00 and we open our doors at 17.00 from Monday to Thursday, at 15.00 on Friday and at 18.00 on Saturday. And from there on out its meet, greet and seat until it is time to close!

Although it’s a completely new challenge and so far removed from what I did do, I love my job for a number of reasons including the interaction with our clients, the flexi hours, the fact that every day brings something new to the table and that I’m constantly challenged to do my best.

Everyone knows that no job comes without challenges and I definitely have my fair share. They come in all forms, issues with staff, the rare difficult customer and the excessive electricity bill! Working every night also takes its toll now and then but it is all worth it at the end.

I am motivated by my family. They give me the strength to wake up every morning, ready to face the day. I want Henri’s to be their legacy and something they can be proud of. Another motivation is having my own 6 meter bar stacked with spirits and wine from around the world and of course my own draught tap. It doesn’t get any better!

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