![\"Aegir](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2016\/02\/Aegir_web.jpg\")
<\/a>\nRory Lancell and Carey Scagell of Aegir Project Brewery have been shacking up\u00a0for 8 years after meeting at, where else, but a bar. They\u2019ve done a full 360\u00ba and are back working together in their fledgling craft beer business. Rory takes care of nearly everything from the brewing to cleaning and deliveries, while Carey slots in and picks up the slack.<\/strong><\/p>\n
What is the best thing about working with your beloved?<\/strong> Trust.<\/p>\n What is the worst thing about it?<\/strong> We never really escape the business, working together, living together we always end up taking things home with us.<\/p>\n How do you deal with disagreements after the workday is done?<\/strong> Rory admits he is wrong and we do it the way I suggested in the beginning… no, we generally try take a breather and talk things out.<\/p>\n Rory on Carey:<\/strong><\/p>\n What ingredient does Carey love that you\u2019re not wild on?<\/strong> Being that I am a vegetarian and she’s not I’d probably say meat, just because it’s the one thing I don’t eat.<\/p>\n Most unique quality about Carey that you love?<\/strong> Her ability to keep me sane.<\/p>\n Carey on Rory:<\/strong><\/p>\n The thing I do that annoys Rory most\u2026<\/strong>\u00a0I tend to argue with him (only when he’s wrong) all the time.<\/p>\n Rory would save<\/strong>\u00a0Aegir (the dog not the brewery)\u00a0in a fire. What is the best thing about working with your beloved?\u00a0<\/strong>It’s easy to discuss dinner plans. Seriously though, we get to experience our work days together. If we’ve have a bad day at work it means we’ve both had a bad day so its easy to support each other at the end of the day. When its a good day, we get to celebrate together.<\/p>\n What is the worst thing about it?\u00a0<\/strong>Sometimes its tough to keep the business partnership separate from the marriage, it’s hard not to take any disagreements at work personally.\u00a0Sharing the successes, as well as the knocks and being in it every day, side by side, really does mean that you feel it together.<\/p>\n How do you deal with disagreements after the workday is done?\u00a0<\/strong>It’s tough but we are trying to keep work at work and not talk about it when we get home. It\u2019s important for us that we have a separate life to our work life. Our marriage is our priority. It always will be. If work is affecting that then you have to look at some changes.<\/p>\n Nicole on Andy:\u00a0<\/strong><\/p>\n Most unique quality that I love… <\/strong>so many, but especially his sense of humour. In interviews Andy is always portrayed as this very serious guy, but he isn’t that serious guy at all. We laugh a lot together and I think it\u2019s so important in a marriage to always have fun.<\/p>\n What ingredient does Andy love that you\u2019re not wild on?<\/strong> Capers, I don’t mind them on occasion but I think he would put them in everything if he could.<\/p>\n Andy on Nicole:<\/strong><\/p>\n The thing I do that annoys her most…\u00a0<\/strong>I think I sometimes don\u2019t communicate what\u2019s going on in my head. I will come up with an idea and act on it straight away. Then I mention it in conversation and she\u2019s like \u201cwhat are you talking about?\u201d And I\u2019m like “didn\u2019t I mention that?”. That happens a lot.<\/p>\n Would save her <\/strong>picture of Elvis\u00a0in a fire.\u00a0<\/strong>\u00a0Elvis was our bulldog and we lost him recently. A good friend of ours did an illustration of him years ago as a gift and it has taken on a lot of meaning now.<\/p>\n ffmm.co.za<\/a><\/strong><\/p>\n What is the best thing about working with your beloved?\u00a0<\/strong>We’ll never notice each other ageing because we see each other all day.<\/p>\n What is the worst thing about it?\u00a0<\/strong>We BOTH come home stinking of cheese<\/p>\n How do you deal with disagreements after the workday is done?\u00a0<\/strong>We’re both so tired when we get home, we’ve forgotten them!<\/p>\n Jess on Luke:\u00a0<\/strong><\/p>\n Most unique quality about Luke that I love…<\/strong>\u00a0his ability to remember a flavour from 10 years ago.<\/p>\n Would save his <\/strong>micro clay cheese figures\u00a0in a fire.\u00a0<\/strong><\/p>\n Luke on Jess:<\/strong><\/p>\n The thing I do that annoys her most….<\/strong>\u00a0that I refuse to do any paperwork whatsoever.<\/p>\n What ingredient does Jess love that you\u2019re not wild on? \u00a0<\/strong>Nothing. Weirdly we both really love a wide range of different flavours.<\/p>\n cultureclubcheese.co.za<\/a><\/strong><\/p>\n What is the best thing about working with your beloved? \u00a0<\/strong>I would say because I work mainly downstairs in the kitchen and she is upstairs in the office; it helps to not be literally in each other’s faces but we do see each other throughout the day for nice things like lunch, menu tastings, wine pairings and general conversation \u2013 we also have a lot in common in terms of our business so when I work the long hours we don’t feel disconnected<\/p>\n What is the worst thing about it?\u00a0<\/strong>I cannot think of a negative\u00a0thing as we have been working together for\u00a0so long, that’s how we met and it’s all we know, but I think as you have a child and your priorities change. I do sometimes wish I could be home in the evenings a bit more before she goes to sleep, but then I love food and my business so it is always a juggling act. So worst thing… I would say sometimes it would be time and the lack thereof.<\/p>\n How do you deal with disagreements after the workday is done?\u00a0<\/strong>We have a glass of wine and talk about the wonder that is our child together then all resistance crumbles. I have to be honest we don’t have many disagreements now she is not on the floor anymore. It used to be a classic back of house vs front of house scenario in the heat of service where we end with a stare-off, then laugh about it afterwards, which is why we fell in love in the first place.<\/p>\n Mari on Henry:<\/strong><\/p>\n What ingredient does Henry love that you\u2019re not wild on?<\/strong>\u00a0Henry is a very adventurous eater so he likes trying everything including pig’s trotters, ears, sweetbreads – these are not my\u00a0favourites and while I will try anything – I do have to really close my eyes and try hard with anything offal.<\/p>\n Most unique quality that I love…\u00a0<\/strong>I love Henry’s lust for life. He is the most enthusiastic person I know, in food, in life, in being a husband and father and in working in his restaurant. Our staff are always amazed at the sheer pace he works at and his energy is infectious. He is by far the best person I know.\u00a0<\/strong><\/p>\n Henry on Mari:<\/strong> Would save her<\/strong> \u00a0baby photos\u00a0in a fire. lamouette-restaurant.co.za<\/a> What is the best thing about working with your beloved?\u00a0<\/strong>Getting to spend time together, especially since it’s doing what we love. It’s great because we can often dictate our own schedule and can fit in time to escape together for a coffee or some exercise too.<\/p>\n What is the worst thing about it?\u00a0<\/strong>We do drive each other crazy sometimes and when we’re doing that it feels like there is no escaping each other (particularly since we live on-site as well!).<\/p>\n How do you deal with disagreements after the workday is done?\u00a0<\/strong>Luckily we tend to shout at each other and then move on. We can both be quite stubborn, but helpfully have a shared vision so disagreements don’t last too long.<\/p>\n Lucy on Leigh:<\/strong><\/p>\n The thing I do that annoys him most…<\/strong> multi-tasking, which inevitably leads to me losing track of what I first set out to do, though I get a multitude of other things done along the way. It drives Leigh completely mad.<\/p>\n Who would play Leigh in a movie adaptation of his life?\u00a0<\/strong>That’s a no brainer: Jason Statham<\/p>\n Leigh on Lucy:<\/strong><\/p>\n Most unique quality that I love:\u00a0<\/strong>Tolerance: she married me and has stuck with me (so far!)<\/p>\n Would save <\/strong>our\u00a0two cats\u00a0in a fire<\/strong>. They would never get left behind.<\/p>\n hopeonhopkins.co.za<\/a><\/strong><\/p>\n What is the best thing about working with your beloved?\u00a0<\/strong>Dating someone in this industry is pretty tough, because you always work ridiculous hours. So we would have to say the best thing is being able to see each other more often than not. Also being able to bounce ideas off one another all the time and sharing knowledge on the same interest.<\/p>\n What is the worst thing about it?\u00a0<\/strong>Working the long hours this industry requests, we are often pretty tired. So getting grumpy quite easily and getting on each other\u2019s nerves due to this is often the case.<\/p>\n How do you deal with disagreements after the workday is done?\u00a0<\/strong>We have both been in the industry long enough by now to know that ‘what happens at work, stays at work’. So we often tend to agree to disagree over a bottle of wine at the end of a service.<\/p>\n Kirby on Wynand:<\/strong><\/p>\n The thing I do that annoys him most…\u00a0<\/strong>I really enjoy the term ‘guesstimate’. So my weighing skills aren’t really up to scratch, which drives Wynand crazy because he is a bit of a perfectionist.<\/p>\n Most unique quality that I love…\u00a0<\/strong>Wynand is weird. If you are someone who knows him well, you will totally understand what I mean! He will eat absolutely anything that most people will second-guess. He is really passionate about food, that he will try anything just in order to learn more.<\/p>\n Wynand on Kirby:<\/strong><\/p>\n Who would play Kirby in a movie adaptation of her life?<\/strong>\u00a0I am not really a big movie person, but it would have to be someone that loves wine, people, animals and lots of laughter.<\/p>\n What ingredient does Kirby love that you\u2019re not wild on?\u00a0<\/strong>There is nothing I don’t eat, I chow everything. Although I am not big on pizza, but Kirby can’t live without it.<\/p>\n Facebook<\/a><\/strong><\/p>\n What is the best thing about working with your beloved? \u00a0<\/strong>We are always on the same team. Even work arguments are constructive… and then we get to steal kisses when no one is looking!<\/p>\n What is the worst thing about it? <\/strong>If we are both\u00a0working late or on a weekend, it means that neither of us is at home, enjoying the children. So we try and balance that. One person will stay and do both jobs. The other spends time with our two little ones.<\/p>\n How do you deal with disagreements after the workday is done?\u00a0<\/strong>We make sure we resolve work disagreements before<\/em> the work day is done. It\u2019s best not to bring stress home.<\/p>\n Andrea on Chris:<\/strong><\/p>\n Who would play Chris in a movie adaptation of his life?\u00a0<\/strong>Ewan McGregor or Arno Carstens. They are both older than him… but both would work.<\/p>\n Most unique quality that I love…\u00a0<\/strong>He is SO calm, cool, and collected. Troubles are like water off of a duck’s back. That is very good for me as I tend to over react.<\/p>\n Chris on Andrea:<\/strong><\/p>\n Most unique quality that I love:\u00a0<\/strong>I love how intensely and consistently Andrea believes in and cares for the small things that most people are willing to compromise on or let slip. All those little things add up to something significant and it’s what makes her who she is.<\/span><\/p>\n Would save her<\/strong>\u00a0(our) children\u00a0in a fire!\u00a0<\/strong>Then I would go back for her jewelry as she has some heirloom items that mean a lot to her and are irreplaceable. Finally, if there was still time, I would get our last bottle of 2000 Chateau Rayas. mlfwines.com<\/a><\/strong>
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\nAndy and Nicole Fenner, owners of Frankie Fenner Meat Merchants, met 9 years ago and have been married for 6. Andy is the butchery\u2019s meat slinger, and Nicole, as a graphic designer, handles the visual side of things as well as all admin.<\/strong><\/p>\n
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\nJess and Luke Williams, owners of the Culture Club on Bree Street, met three and a half years ago at a dinner party in London, where Luke was living at the time, and\u00a0Jess was passing through on her way back from Bangladesh. Since then they\u2019ve had two kids (their youngest was born a month after they opened the shop!), moved countries and started a successful business. Jess, with her law background takes care of the business side of things and Luke is the ‘big cheese’, with 8 years experience making, and mongering cheese, in the UK.<\/strong><\/p>\n
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\nHenry and Mari Vigar of La Mouette in Sea Point have had a relationship based around the kitchen \u2013 they met at Kensington Place restaurant where Henry was head chef and Mari the PA to the GM of the restaurant group. Now, 8 years and one baby girl later, Henry heads up the kitchen and Mari is in charge of HR, PR, event management, bookings and everything in-between.<\/strong><\/p>\n
\nThe thing I do that annoys her most..,\u00a0<\/strong>a classic \u2013 leaving the toilet seat up.<\/p>\n
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\nRewind to Grahamstown, a very long time ago. \u00a0Lucy Beard and Leigh Lisk, of Hope on Hopkins Distillery, met when she was studying and he had just opted out of it\u00a0to open a pub, The Rat & Parrot. \u00a0Lucy was keen on\u00a0a bar job and free drinks, so it worked perfectly. \u00a0They’ve been together for 21 years now and married for nearly 10 of those. Lucy designs the gins, and does the taste testing, as well as admin and customer side; Leigh does all the hard work in the distillery, overseeing operations, all the heavy lifting and maintenance and both run the tastings.<\/strong><\/p>\n
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\nKirby Auret and Wynand van Rooyen proprietors of The Flying Boar pop-up and of Ultimate Braai Master fame, met when both working at The Mount Nelson Hotel and have been together for 4 years. Wynand was junior sous chef at the time whilst Kirby was a student. They had to be separated in the kitchen, as there was way more chatting than cooking happening. In 2015 they bought their own restaurant where both of them will be working in the kitchen.<\/strong><\/p>\n
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\nAndrea, originally from San Francisco, met Chris briefly in South Africa and after only saying a few words to each other she was convinced Chris was the man she was going to marry, however they didn\u2019t get together until 6 months later where they bumped into each other in Champagne, France. In her own words, she thought: “well, if this is the man I am going to marry, I had better introduce myself”. Now happily married and owners of the famed family-focused Mullineux Wine, Andrea makes the wine and Chris does everything else: general manager, viticulturist, truck driver, you name it.<\/strong><\/p>\n
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