There is no doubt that these are some of the toughest times for the hospitality industry. Hit hard by the Covid-19 pandemic, the industry is onits knees. Recovery will come, but when, and in what shape, is wholly uncertain.
Apart from a few who can offer safe delivery, establishments throughout theCauseway Coast & Glens Borough were closed with little notice andconcentration had to quickly move from developing new recipes andexperiences to fighting for a decent package for staff and negotiating withfixed cost suppliers to reduce bills during the closure.
The French Rooms in Bushmills were planning to launch six luxury suitesprior to the pandemic and had signed up to a list of events with numerous’Dine Around Bushmills’ partners but all of those plans are now on holdindefinitely.
Owner of The French Rooms, Stella Bolton said
“The first week our focus wason survival and trying to get our heads around the ever-changing offer ofsupport from Government. We have done all we can now and like many othersacross the world, we are now adapting to working from home.”
Bushmills has a reputation for good food and over the past couple of weeks,Tartine at the Distillers Arms has been delivering cooking demonstrationsthrough video via numerous social media platforms.
” The French Rooms have recently launched a blog which we hope will be ofinterest. We want followers to think ahead before they head out foodshopping or book a food delivery, support local by buying from our TasteCauseway producers and plan dishes that they want to try out, in advance.We are encouraging our followers to think outside of the box. The bestcompliment I have ever received was that I could make a dinner out ofnothing! Glad to have those skills in these extraordinary times.”
Over the weeks the restaurant will be publishing recipe ideas online tomake dining in a little special.
Concluding Stella said that
“an enjoyable restaurant experience is not justabout the food so we will look at drinks, table settings and delegation oftasks, an opportunity to get ‘all hands on deck’!. Particular focus will begiven to homes with key workers and encouraging members of the household toorganise simple dishes, served well as a comfort for those working in thefront line.
The North Coast is full of great people who support each other and what wehope is that we all take this time to review what we eat, how we eat andcome out the other side of this eating local produce and supporting ourlocal hospitality industry.”