The Press and Journal (Inverness, Highlands, and Islands)
“We’re confident that people will want to return as soon as they can to socialise responsibly
As the Scottish hospitality industry awaits the announcement about if, and how, it may be able to open outdoor areas, the Chester Hotel in Aberdeen has been planning for weeks for reopening an alfresco dining offering.
Following the announcement of open-air spaces being permitted to open for food and drink, the hotel will launch its open-air bar and restaurant.
Known for its stylish approach to all operations, the Chester team has developed a smart solution to the alfresco operation which will de-risk it from the weather.
A 20m open-sided marquee with a transparent roof will be erected over the car park area in front of 55–57 Queen’s Road, subject to planning permission, to complement the existing covered outdoor seating area.
This marquee space, along with the canopied patio, will give, with appropriate social distancing, space for around 100 guests.
In addition, the hotel has bought two transparent domes reminiscent of tiny Eden Projects. These transparent, vented “igloos”, which give a 360-degree view, have been constructed at the front of the hotel. Customers will be able to pre-book these conservatory-style structures for small groups of up to eight to meet and dine in.
In true Chester style, the front garden area has been augmented by new planting during lockdown and a host of hurricane lamps for candles and open fire effect patio heaters will also be in place.
Owner of the Chester Hotel, Graham Wood said: “It’s important for us that, as well as keeping our staff and customers safe, we provide everyone with the Chester experience. After such a long period of lockdown, where treats and socialising were in short supply, we think people will want to feel a little normality and have the choice to go somewhere of their choice. Eating out is such an important part of our culture.
“We know how popular our alfresco dining was last year when we unveiled the changes we made and we’re confident that people will want to return as soon as they can to socialise responsibly – hopefully in the sun.”
With its two red rosette restaurant firmly closed, along with the newly extended Gallery Bar and the 71 bedrooms since March 23, the Chester team is looking forward to the relaunch.
Mr Wood added: “We’ll take things slowly in terms of menu to start with and will reopen with a slightly restricted summer menu until we’re confident in both our approach and in our supply chain. It’s likely that we’ll have a number of the Chester favourites as well as some summer specials on the menu. We’ll be serving all of our drinks menu. It’s important to all of us that we’re able to inject some Chester style into our reopening.”
Reopening has taken a lot of planning work behind the scenes too, as general manager Stephen Gow explains.
He said: “Ensuring the safety and distancing of staff in a hotel kitchen is always going to be a challenge. However, we’re fortunate that we have two separate kitchens so we can distance our team by spreading them through these areas.
“We’re also introducing a one-way system for our waiting staff as they usually pass in narrow corridors and on the back stairs. Again, we’ve got the luxury of the space to be able to do this. We’ve also taken delivery of PPE for our team and sanitising stations for staff and guests alike.
“We’ll no longer be taking cash, all payment will have to be by card. We’ll also only be open to those who have booked tables and we’re expecting that tables will book up quickly. We’ve been working on developing ways in which we will be able to provide menus to phones so that we don’t have to hand out physical menus. We’ve also invested in a sophisticated fogging system which will allow us to completely sanitise a table and the surrounding area following each booking.
“A high degree of customer service has always been important to the Chester Hotel and we’re having to look at how we serve food and drinks which keeps everyone involved safe but which doesn’t depersonalise the interaction to the point where it’s uncomfortable.
“We’re looking at removing cruets and replacing with single use sachets and instead of laying cutlery for all of our guests individually, we’ll be sanitising it and placing it directly into wrapped napkins.
“If we’re going to do something we do it properly and in style.”