Foodie thoughts

R E S TA U R A N T S A L L S E T TO T U R N T H E TA B L E S

Restaurateurs the world over have been pacing up and down their premises, counting the number of covers, dividing by two and removing half the tables.

It’s just one of the prerequisites for reopening, along with hand sanitiser at the door, masks and gloves for staff, no shared condiments, no coats on hooks, no loitering – and no fun you might be shouting. But these are the rules and if we want to return to a life that includes eating out, that’s what has to happen.

The Food Standards Agency has issued a sevenpage checklist which would make the most organised owner blanch. I spoke to Martyn Hyde ( inset) and Stephen Dinardo, at the award-winning Eat Me Cafe in Scarborough. “We’re a small, intimate place here so we’ve got problems, and we’ve no outside space,” said Martin. “We’re looking for larger premises because there’s no way we could maintain a two metre distance in the kitchen. But we’ve been running a community kitchen which has kept us busy and involved, and we’re starting to see a way back. We’re determined to weather the storm”

The Moorcock in Norland has been wowing us with its tasting menu and bar meals, but things have to change. “We’re rethinking our offer,” says co-owner Aimee Turford. “We want to retain our ‘pubbiness’ and keep it casual, but at the bar that’s not practical. We’re working on our outside space, and trying to figure out potential revenue streams. More than anything, we want to get it right for our customers. Whilst it’s been really hard, it’s a chance for us to reset, learn from our mistakes and start again with a clean slate.”

Coronavirus has been tough on the hospitality industry but it’s heartening to hear such positivity in the face of what feel like insurmountable odds. Restaurateurs are by nature resourceful and resilient so I’ve every hope we’ll be at their table again, one way or another.