Restaurant reinventions

The creativity in the restaurant industry knows no bounds, as these inspiring lockdown stories testify

The creativity in the restaurant industry knows no bounds, as these lockdown stories testify

High-quality meal kit deliveries have rightfully received a lot of attention over lockdown, but restaurants and chefs are pivoting to counter the impact of Covid-19 in many other imaginative ways – from mail-order curries to takeaway kebabs, virtual wine tastings and hand-made ceramics, Meet some of the people showing off the hospitality industry’s irrepressible ingenuity.

Next-level takeaway

TLC on the Prom, Edinburgh

“It was a bit scary – it all happened in a week,” says Roberta Hall-McCarron, chef-owner at Edinburgh’s ambitious Little Chartroom restaurant, which, last August, launched a spin-off takeaway kiosk at nearby Portobello Beach. “It ticks all boxes for the situation: it’s takeaway, outside and, even in the most recent restrictions, we’re still able to operate.”

TLC on the Prom has been a financial lifeline. But McCarron insists on staying true to her creative urges. Using compact, yakitori-style konro grills and a Big Green Egg cooker, most dishes are BBQ-finished and, on the menu, fresh or tempura oysters feature alongside distinctly cheffy flatbreads. Fillings might include octopus with scallop, clams, mussels, XO sauce and charred corn, or tandoori carrots in vadouvan butter with sunflower seed hummus, parsnip crisps and lime pickle.

This stellar street food is pricier than most and Roberta has worried about pushing it creatively (serving partridge consommé was bold) but people have embraced it, during a day at the beach or, recently, while out walking. “We’re allowed to exercise, and people are able to pick up food on the way, which is great. People just want to get out.”

Main items, £9.50-£13; @tlc_ontheprom