What attracted you to take on the Bay Bistro?
The four of us, Elizabeth, Jeremy, Sarah and I all have strong links to Rhossili and we were always keen to combine the ambition of running a business with such a beautiful location. We couldn’t have found anything more perfect; The Bay was the ideal opportunity. Sue and Paul did a fantastic job developing the restaurant and we were building on a very firm foundation. We felt that there was still considerable opportunity to develop the business with our own stamp on things. What’s not to like, a great business, a great location and a great team.
You have exciting plans to remodel the Bistro. Describe how it will look when all of the plans have come to fruition.
We have already made a start with the redecoration inside complete with the new wood burner – which has been a big hit! We have drawn up plans for new toilets, and the terrace will have a pergola with a very lightweight cover in case the beautiful South Wales weather tries to get the better of us. The toilets will cater for disabled guests and we’ll have a platform lift so the terrace is accessible by wheelchair. It’s all very exciting. We’re currently having our new roof put on so whatever we do inside at least we’ll be sure to be dry!
Do you have some exotic menu plans in mind for your diners?
Ah…I can’t give away all our secrets! Ryan constantly challenges himself with the specials, he’s very talented. We’ve done a lot of what I’d call “world food” and chef researches non-stop. I will tell you that the summer will include some more “small bowl” tapas style dishes. We have found the vegan/vegetarian/GF dishes have been very successful. We’re also getting some beers on draught. One thing for sure is that we are always pushing for local suppliers. Our supply chain is all from the surrounding area – a commitment we’re very proud of.
How do you overcome the challenge to recruit and retain employees in such a remote location?
That is definitely a challenge but we have some long-standing staff so Paul and Sue must have been great to work with. We are blessed with the team we inherited. I think the key to retaining them is to treat them well. We prioritise them as without them there is no business. We’ve made a little relaxing spot upstairs for the staff to enjoy their breaks and we have taken measures to ensure the staff are invested in the business. We’re very excited – and I think the staff share that excitement with us.
Share with us your hopes and dreams for the business
We have clear long-term goals. The four of us talked extensively before we took the plunge and we soon realised that we were pretty much aligned with the plans we came to the table with. Yes, we want the restaurant to be successful but we want it to really contribute positively to this wonderful location and community. It’s also really important to us that our team see it as more than just a job, but somewhere they want to bring their friends and hang out. The business will not only serve great food but we want it to go beyond that and be involved with the surfing community, cycling groups, local community events, organise beach cleans etc whilst offering something different to the other establishments in the village. One thing we are all determined to achieve is that we cater for all, whether that’s offering a wide range of offers in our beautiful space or special dietary requirements right through to offering facilities for the less able. Inclusivity is hugely important for us and our families.
Chris Bickerstaff
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