Television presenter and farmer Jeremy Clarkson has disclosed the intensely stressful final days before the launch of his Cotswolds pub, The Farmer's Dog, admitting the pressure became so immense he literally fainted.
The Shocking £350,000 Setback
According to Clarkson, the most severe crisis struck when his newly hired kitchen team tested the equipment. The moment everything was switched on, a massive extractor fan above the ovens failed instantly. This triggered a safety mechanism that also cut off the gas supply, rendering the kitchen completely inoperable.
The chef delivered a stark ultimatum, stating that cooking was not merely tricky but "impossible" under these conditions. The only solution was a full upgrade to a three-phase power system, an industrial-level electrical setup essential for large commercial kitchens.
The quote for this urgent work left Clarkson reeling. "The last number I heard, before I fainted, was £350,000," he revealed, highlighting the monopolistic position of the sole company that could perform the work at such short notice.
A Cascade of Pre-Opening Chaos
The electrical disaster was just one of many hurdles. With the grand opening just three days away, Clarkson and his team were also grappling with an unreliable power system where even boiling a kettle could cause a blackout.
Further complications included navigating a maze of red tape and safety regulations. Debates ranged from whether to install a defibrillator behind the bar to figuring out the fire safety requirements for a vintage chrome tractor that was destined to be hung from the ceiling as a centrepiece.
Success Despite the Mayhem
Despite the seemingly insurmountable challenges and the staggering costs, The Farmer's Dog successfully opened its doors to the public on August 23, 2024.
The pub, located in Asthall near Burford, Oxfordshire, was formerly known as The Windmill. It now attracts hundreds of customers daily, serving local produce including meat and ale sourced directly from Clarkson's own Diddly Squat Farm.
Clarkson documented the entire turbulent experience, from the electrical nightmares to the regulatory battles, in his latest book, Diddly Squat: The Farmer's Dog, offering a candid look at the realities of launching a hospitality business.
