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...seriously though, we know how easy it is to accidentally end up on mailing lists.
So, it turns out what we thought would be a newsletter going out pretty much solely to our parents (who, by the way, still haven’t even subscribed) actually has interest from a fair few people who aren’t even blood relations. Who knew?
We’re really excited to be rudely dropping into your inbox on periodic whims and hope that these emails are what you bargained for.
Not that WE know what to expect, mind. We are yet to decide how regular these posts will be or what format they’ll take in the future. One thing you can count on, though – besides their initial sporadic nature, which we like to think adds a fun little element of surprise – is content that we see as important/interesting/entertaining, communicated with utmost wit and charm. We’ll give you the best of ourselves on the topics that we love.
It seemed apt that our first post should come at the point in time where bars, restaurants and pubs are reopening their doors after a four-month hiatus – and this is exactly what we’ve dedicated it to. Natalie was one of the cautious but excited punters who had tales of pandemic-shaped pubs to tell on Sunday morning, while Jess spiralled into a day of hangover guilt after some tinnies and corner-shop wine drank at home – something that made it clear she’s not yet emotionally stable enough to drink among other humans in public places. So it’s Nat you’re going to hear from on this topic.
We hope you find our first newsletter to be nothing short of a joyful, captivating and soul-stirring read. (To tell you the truth, we’re a bit hungover again and are craving the validation.)
Two pints of lager and a bottle of sanitizer
by Nat Brereton
At the end of January just gone (so, approximately a decade ago), I remember mentally rejoicing after making it through the most depressing month of the year. I had finally been paid again after what felt like an eternity, and the first priority was to make plans to go out and indulge in my favourite hobby. (Eating and drinking, in case that wasn’t explicitly clear). Little did I know that I only had just over a month of said hobby before I’d have to go without again.
Anyone who loves eating out as much as me will agree that pulling up a pew in a restaurant is exciting for reasons that go far beyond the act of eating (although, sure, that is pretty key). Think of the warm welcome of the front of house staff who recognise you from a previous visit – or don’t but greet you like a pal anyway. The soundtrack of glasses clinking, diners laughing, cutlery on plates and (a particular favourite of mine) bottles being popped open. The communal strategising of orders, to make sure you get as much of the menu on your table as humanly possible. The way that the concept of time melts away by the second sip of wine.
According to my camera roll, my last dinner out was on 11 March 2020. It was at Bar 44 in Bristol and involved my favourite wine that’s served in the city (white rioja, babes) and mean tapas. Nine days later, all restaurants and bars were ordered to shut up shop indefinitely.
Thanks to the supply of superhuman energy those hospitality pros seem to have access to, it was but hours before we began to see them plot new concepts and adapt to the strangeness of the climate. They transformed into takeaway kiosks, provision stores, delivery outlets, DIY meal kit makers and digital cookery tutors. They flung themselves into cooking for the vulnerable and supporting NHS workers. This resilience and ability to keep pushing forward encompasses everything I have come to know and love about our hospitality industry and its people.
Last Saturday many of our restaurants, bars and pubs reopened. My social media channels were awash with people giddy from the prospect of having their first proper pint in a proper pub in proper months. The thing was, said pubs – and many other businesses across the country – had just 11 days to get to grips with all the new legislation and guidance (not a light read, it’s safe to assume), while also training their staff and preparing their venues for the public. No pressure or anything.
I was one of the eager beavers who got straight down the pub on Saturday, although I’m also very here for the biding your time tactic (as modelled by Jess). So, there were some confusing emotions involved: I felt excited yet apprehensive, intrigued but also guilty, anxious but determined. I am sure many others did too. Because what, pray tell, would this new socially distanced, hygiene-focused kind of pub look like?
For those who haven’t yet had the pleasure – for whatever reason – I can tell you that the reality involved scanning QR codes to get into venues, giving contact details at the door, one way systems (a concept that Bristol drivers will already be extremely well acquainted with) table service (yes, even in an old-school boozer) and no loud music that you have to shout to be heard over (as well as the spread of germs, this also happily eliminates accidental spitting – something we’ve all fallen victim too).
That’s as well as one-metre distancing, slashed capacities, a limited number of people in any one party, and lots of sanitizing.
Despite the long list of house rules (and the ones I’ve mentioned were only those apparent to punters) everyone was jubilant to be back. Spirits were high – and that includes those of the staff.
“It was just great to see happy faces in our venues again”, says Nathan Lee, co-owner of Bristol bar and restaurant group, Hyde & Co. “After what feels like an eternity, opening the doors was a big moment. There were understandably a few jitters and I had that nervous energy I get when opening a new restaurant – essentially, that’s what we’re doing, as all of the venues are having to make significant changes to how we operate normally.”
But emotions aside, there was another pressing question I wanted to ask Nathan – and it involves that paper (AKA cash, dollar, coins). Can restaurants and bars survive financially, after a four-month hiatus and new guidelines that need to be met?
“It remains to be seen how much these changes will cost us, in reality,” he says. “We’re basically operating at two-thirds capacity, so even with cost savings by cutting down on the numbers of staff working, reducing the menu size and increasing the average spend, we’re still likely to be operating at a loss for the foreseeable future. Hopefully our customers will get behind us and understand that these changes have to be made if we’re to survive.”
But what’s this? A new ‘Eat Out To Help Out’ initiative, instigated by the government (those impossibly catchy pandemic-born slogans keep on a-comin’, don’t they? – Jess), which will see participating businesses discounting meals by 50%, Monday to Wednesday, and VAT will be lowered from 20% to 5%. This has been designed to encourage the public back into our beloved hospitality businesses and has been met largely with positivity so far, but without any real knowledge of what impact it’ll have.
So, the days of being packed into the pub like sardines or jostling for a space to order a cocktail on a night out are long gone but, like all of the businesses who have fought tooth and nail to adapt, we have to suck it up and accept it. At least ordering a pint will instigate fewer elbows to the ribs.
Yes, there is still heaps of uncertainty and plenty of reasons to be cautious – but it’s also okay to also feel positive and excited to visit your favourite hangouts again. If you’re not ready to go back to your local haunts just yet, there are likely other ways you can support them (who doesn’t love a good bit of restaurant merch?).
As Nathan mentions above, for businesses, this isn’t only a matter of getting back to doing what they love, but a matter of survival.
What’s new?
News, updates and general goings-on
To let everyone know what pubs and restaurants are open at the minute, Best of Bristol and Bristol Food Union have put together some right handy lists that are worth giving an eye.
Fancy part-owning a pub? Shares of The Windmill (on, you guessed it, Windmill Hill) are now available. Buy some shares, own a boozer and help save Jess’ local from being turned into flats, hey? Find out more here.
After success in London and Devon, a Bristol-based Bakers Against Racism bake sale is in the works and will be launching in the city soon. Businesses such as Hart’s Bakery, Hobbs House and Box-E are all lined up to take part, so watch this cake! (Er, space.)
We’d love to hear from you – whether it’s to tell us what you’d like us to cover, give us your thoughts on what we’re doing or let us know what you had for dinner last night (genuinely interested). So don’t be shy, hit reply. And tell your pals about us, yes?