New restaurants ready to serve as Scotland opens for business
The excitement of launching an eatery or bar was dashed by the lockdown, but owners are raring to get going again. By Rosalind Erskine
As the coronavirus took hold and the UK entered into lockdown in March, many new businesses had to close before they’d even fully opened. One of these was Pier Brasserie in Edinburgh. The restaurant, which was the result of a £100,000 transformation of the former Prezzo site within Newhaven’s prime former Fishmarket building, launched with much anticipation in February. But within weeks it became clear that the spread of Covid-19 was set to devastate the sector along with the dreams of owner Mark Patonyi, one of the city’s best-known restaurant managers, previously front of house at Martin Wishart’s The Honours, Manager of Martin Wishart at Loch Lomond and general manager of Steak Restaurant at Picardy Place.
To survive, Mark along with head chef and friend Vladimir Garcik and two colleagues, opened a takeaway offering, enabling Edinburgh residents to sample high-quality bistro dishes while taking in the views of Newhaven lighthouse and the bridges from the harbour.
Mark says: “From the highs of our amazing opening – and those initial few weeks which saw us packed out – everything came crashing down. It looked like we would never be able to recover – and it has been heartbreaking that we can’t even offer our team the small comfort of furlough, as we’re so new we didn’t receive our PAYE reference number until after the 19 March cut-off date.
“We’re still doing everything we can to appeal that, as it just feels so unfair. As a new business we’ve not had any chance of building up cash reserves. Up until a few weeks ago it didn’t seem feasible that we could launch a takeaway offering, but it got to the point I couldn’t sit around and wait for my fate any longer.”
The takeaway menu utilises the best local and Scottish produce, including seafood landed in the harbour and meat from Donald Russell butchers. Options include ciabattas, fish and chips, burgers, salads and desserts – as well as a few choices available each day for children.
Ahead of the February launch Mark had been at the heart of the transformation of the site, project managing to ensure everything met his high standards – as well as handpicking a 15-strong team.
Over in Glasgow, two restaurants set for a March opening were the transformation of 111 by Nico to 111 by Modou – the restaurant’s head chef turned owner – and Glaschu, a modern bar and restaurant in the city centre. Glaschu was set to open in the building which was The Western Club at the heart of Glasgow’s Royal Exchange Square at the end of March 2020. Despite being closed before even opening, the eatery has survived and will welcome diners from 15 July. Restaurant owner, Andy Mccartney said: “We’re still facing a lot of challenges, we don’t know what exact restrictions will be placed by the Scottish Government on kitchens, whether social distancing will mean one metre or two, but Glaschu will open in an elementary form at the end of July.
“The safety and wellbeing of our team and those who eat in the restaurant is our priority, so we’re implementing rigorous hygiene procedures and launching a reduced offering of our intended menu.
“Curated by our Head Chef Dion
Scott, who trained in Blumenthal’s kitchens, the à la carte menu will carry stand-out dishes such as the signature Beef Wellington.
“However, we won’t introduce a tasting menu or brunch offering until we have assessed the postlockdown market and can see an audience willing to return to their usual dining habits.
“The menu we’re launching has been designed with social distancing in mind, so it will mean reduced contact, but not reduced service. We can’t wait to welcome people through our doors, into a new and very different era for this historic building.”