“What do you think?” I ask eventually. I think I’ve covered everything, from major appliances to staff movement, even taking into account using the other door. “Obviously this is just a rough plan,” I explain. The adrenaline is still pumping through my veins at the task, not just the speed, but actually planning out a kitchen. I wouldn’t even have been able to do that for myself if I’d bought an existing place, which had been my plan. Gabriel takes a long drink, taking his time as my heart rate begins to return to normal.
“I told you I don’t know the first things about kitchens. This exercise wasn’t about the plan, it was about how you approachedit. You were back on time, you were alright asking for time to get your ideas down. You’ve thought through everything logically, explained it well, and showed enthusiasm. I think it went well. What do you think?”
I take a deep breath, pleased with his assessment but knowing I’m still in an interview for a job, which I’d very much like to have. That he turns my own question back to me shows he values opinions other than his own, which I like. It’s no wonder Andrés says he enjoys working for him.
“I think, given the timing, I did well too. Though I can already think of one or two improvements,” I say making a few adjustments to the plan, and Gabriel laughs.
“Do you have any more questions?” Gabriel asks, and I take the opportunity to ask about the timescales for opening, and the budget for fitting out the kitchen. Whether the bar manager and centre manager are already hired. The last two he replies, not yet, but the bar manager interviews are next week and he has someone in mind for centre manager.
“What is phase three?” The empty space on the plan intrigued me.
“The centre with the restaurant, bar, and polo field is phase one. Phase two will be a show-jumping area, which will be at the end of the restaurant building—again, so there’ll be ringside opportunities. Phase three, which you saw at the end of the offices, is for a spa, health, and sports physiotherapy centre. But we’re a few years off any of those yet. Is there anything else?”
“Do you have any problems with your staff being in a relationship?” I cross my fingers under the table and catch his wry smile as he answers.
“Not at all. But of course I expect that it doesn’t affect their jobs and that they’re able to behave professionally,” he replies, which is fair and to be expected. When I don’t have any further questions, he thanks me. I’m about to leave but he waves me to sit down again.
“One thing you’ll learn is that once I’ve made up my mind, I act. I don’t need to think any longer about this. I’d like to offer you the job.”
“Seriously?” I gasp, clutching my chest with one hand, trying to suck air back into my lungs. I thought I might have a chance but wouldn’t hear anything for a while.
“I would never joke about this, Simon. You’ve shown me that you’re experienced, capable, and enthusiastic. I think you’ll be an asset to the team.
“Thank you, I’d love the job.” I don’t need to think any more about it either.
“Then that’s great. I’ll have a contract made up for you.” We talk a little more about terms and pay and even accommodation, when Gabriel mentions that use of one of the houses is included if needed. I’ve been splitting my time between my aunt’s house and Andrés—well, mostly staying with Andrés. It doesn’t make sense to live two doors away, but that’s a conversation I need to have with him. Right after I tell him about the job. A thought occurs to me.
“I need to ask, did Andrés say anything to you about me and the job?” I know I asked him not to, but still. Gabriel frowns a little.
“He’s never mentioned it. I admit I was pleased when I saw you’d applied. I hoped it would be something you were interested in. Did you not want to stay in Aspen?”
“That was never my plan, it was just a means for moving back here.”
“Yes, the catering manager over there said she was sorry you left. She said that if you were still there she might not have given you such a good reference so you wouldn’t leave. I understand she offered you the head chef’s job but you turned it down.
“I did, because my home is here,” I say, feeling a deep sense of gratitude that Andrés did as I wished. It’s important to me that I got the job on my own merits, and him respecting that is a large part of the deep love I have for him. In fact, he’s never pressured me into making a decision. More than just my home is here, my heart is too.
We talk for a few more minutes, agreeing on a start date for a week after I’ve gotten the contract through. My first job will be properly designing the kitchen and I can’t wait to get started.
As soon as I get back in the car, shutting the door against the cold, I take out my phone. I want to tell Andrés straight away.
Simon: Where are you? I have some news and it can’t wait.
A few seconds later my phone beeps.
Andrés: In the barn. Is it good news?
Simon: The best.
CHAPTER TWENTY-SIX
ANDRÉS
A few minutes after his text, Simon pulls up outside the barn in the small old car he bought so he could get to interviews. I told him I could help with a newer car, but he insisted he was fine with what he could afford. He couldn’t have been far away when he sent the message. Maybe he was up at the house.
He gets out of the car and hurries over to the barn. I don’t blame him, the awful not-quite rain is chilling. I’ve had the horses in for a check over before they come back into work. They’ve had their shoes put back on and have been wormed. I need to take them back out to their paddock but I’m waiting, hoping it dries up.
“What’s the news?” I ask as he arrives at the end of the barn where my horses are. The barn is large. It has a central corridor and then individual stables down each side. The horses can all see each other, and there are also outside spaces behind which they can share together. There are two barns, each with two lines of ten stables. His face is flushed with excitement. He swings his eyes around checking out who else is within earshot.
