We were pleased to chat to Chef Owner, Brett Sutton from the The White Post in Rimpton, Somerset about some of the impacts Coronavirus has had on his kitchen operation, adjustments that have been made and what the future looks like.
How have the past few months been for you?
The past few months have been exhausting and very stressful, at times I’ve had to think quickly and make the appropriate adaptations to meet the government guidelines. I’ve also had a lot of time to reflect.
How has the pandemic impacted you and your business?
Like many other businesses in the hospitality industry, earlier in the year we unfortunately had to close our doors, and instruct our staff to stay at home, having no idea how long this could be for. Since, we’ve had to put in place many changes to ensure the safety of our staff and customers.
What has been your biggest learning during the Covid-19 crisis?
This pandemic has put life into perspective for many people. Going forward, I will be enjoying more family time, but also, to keep looking closely at the business, ensuring that everything that we do, reflects it’s routes and what it stands for.
What changes or safety processes have been put into place to protect you, your team and those you cater for?
Like many other businesses, we’ve undertaken the COVID aware training. We’ve spaced out our tables in order to comply with social distancing guidelines. Hand sanitiser stations are clearly marked throughout the building, we’re ensuring both our staff and customers are wearing masks and obviously deep cleaning, regularly.
In terms of your menu, have you simplified your offerings over the past couple of months?
In fact, we haven’t. We don’t think our customers should receive any less, so why change what you believe in and what you are about.
Looking to the future, how are you altering your menu as we move to Autumn / Winter?
We believe in cooking with the seasons, you’ll be seeing autumnal berries, orchard fruits, earthy beetroots and lots more. We use the stock mixes, we season our vegetables with the Chicken Stock Mix instead of salt. We have also incorporated the Street Food Chef Persian Style seasoning onto our takeaway menu.
Any messages or advice for fellow chefs in the current climate?
Believe in what you do, and if financially you can get through, eventually it will all come good, we are in this together.
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