Chefs Rejoice at Re-opening as Terraces Take Centre Stage
Chefs everywhere are delighted to be back at work and cooking for their treasured guests once again. We reached out to several head chefs to see how the re-opening process has been going and what does it feel like to be back.
Rebecca Saunders, Member Relations Executive took the opportunity to catch-up with a number of Chefs’ Forum Members to see how they have adjusted to reopening and to share their comments with our audience.
The Chefs’ Forum would like to wish all chefs and restauranteurs the very best, whether you have already opened or are planning to do so as further restrictions are lifted. We are here to support you with whatever you need from front to back of house, suppliers, job advertisements, equipment and anything else you may need.
Catalin Jauca, Executive Chef at The Bath Priory, told Rebecca:
“The reopening has been a huge success so far. The weather had a big input and we have welcomed guests onto our new Garden Terrace. The menu is focusing on healthy, casual dishes and, so far, we’ve had lovely feedback from our customers.”
Meanwhile, in Henley-on-Thames, Head Chef Tom Westerland of Crockers Henley said:
“We have received an amazing response from opening outside dining here at Crockers Henley, it’s been amazing to see everyone coming out to support us. Even bringing blankets on the colder nights. We’ve really had to ramp up our game for the menu to meet the demand for people wanting to eat out. It’s been fantastic!
Tom also joined The Chefs’ Forum on a schools Taster Day for Coleg Gwent today where he shared his journey as a chef to 140 Welsh school pupils in a virtual Q&A. His session was very well received and he is a great rold modal to budding chefs!
Next Rebecca spoke to Manchester Chef Gary Weir of Freight Island
“It’s been a genuine pleasure to open our doors and see the site in full swing again,” Gary Weir of Manchester Freight Island told us. “The atmosphere has been second to none. The customers have been having a ball, and our big family of staff are buzzing to back together making the magic happen.”
Finally, Rebecca caught-up with Mark Chapman, Executive Chef of Season and Taste back in Bristol where The Chefs’ Forum began ten years ago, he concluded
“We have been busier than expected, our al fresco terrace has been full on reservations and walk-ins which is great to see. The team and I are very happy with the quality of the food and service and are loving the atmosphere serving all our customers. Heartfelt thankyou to everyone who has dined with us at Gambas and given positive feedback to our new menu. It has been busy and challenging but fun to be back in action!”