No one goes to great overnight.

Even those who appear to have risen to success quickly has had a long, possibly hidden journey.

I live in Bray, Berkshire – about 100 metres from the home of Heston Blumenthal’s Fat Duck restaurant.

I just stumbled across this description of how he got started and wanted to share it.

In 1995, after more than two years of searching, Heston bought a 450-year-old pub in Bray. Small, with an impossibly cramped kitchen, only one door, no view, an outside toilet and a reputation as the hotspot for every drinker banned from other pubs in the area, it was hardly the ideal choice for a restaurant, but it was all he could afford.

At this stage, there was no thought of Michelin stars. With its beams sandblasted and a U-shaped copper bar installed, The Fat Duck opened as a simple bistro serving French classics such as petit salé of duck, steak and chips, sauce à la moelle and tarte tatin.  On the second day the oven exploded and Heston spent the rest of service with a bag of frozen peas strapped to his head. Inexperience and limited funds meant he was spending twenty hours a day in the kitchen, occasionally snatching fifteen minutes’ sleep curled up on a pile of dirty tea towels.

In 2004 it became only the third restaurant in the UK to hold 3 Michelin stars and in 2005 was voted the Best Restaurant in the World.

An amazing journey in a relatively short period of time.

If you’re beginning your journey as a consultant, freelancer or coach and are currently wondering how to put food on your family’s table. Have faith. Have a vision. Be good at what you do. Spend over 50% of your time finding ways to promote your business and you won’t go too far wrong.

Heston set out with a vision. You can too.