Nearly a week in and things are going really well. We’ve spent the last few days brainstorming, prototyping and eating lots.
Pat’s helped us tick quite a few culinary boxes so far – I’m going to try and keep track of my new tongue-tingling taste adventures here. This week, I have been mostly eating:
- Burritos (al Pastor and carnitas style) – soft, thin wrap filled with diced meat, rice, guacamole, salsa, refried beans. Delicious, and not causing me any problems so far.
- Tamales (pork and beef) – steamed corn dough parcels filled with shredded meat and thick gravy. Not as good as burritos.
- Nachos like you’ve never seen before – actual deep-fried tortilla with spicy guacamole, sour cream, salsa, mince, cheese, …
- Mac and cheese – macaroni and cheese, but made from a packet. We’re on a budget.
- In-N-Out Burger – much, much better than the name suggests. The best takeaway burger I’ve ever had, and the “4×4 animal style” is four patties, eight slices of cheese plus extra fried onions.
I’m not sure what this diet is doing to me – I went to the gym with Pat yesterday and felt so rough I had to have a sit down after trying to bench the imperial equivalent of a litter of piglets.
On the work front, Justin and Mark (co-founders of another startup) are joining us in Pat’s house, staying in the flat downstairs, which is great as we’ll spur each other on and they’re good guys as well. Of the five of us, four are English and all of us went to Cambridge.
We just got back from Mountain View (the secret program we’re on is based here), where we had the first of our weekly Tuesday night dinners with all the other founders, investors and external guests. It was good fun and we’re all the more focussed and determined after hearing all the advice from previous years’ alums
The recommendation from all sides is to work as hard as you can manage for as long as you can take, so our provisional plans for a skiing trip up to Lake Tahoe this weekend have gone out the window. Power naps and regular tea breaks are this man’s secret weapons.

