CAFES and restaurants providing on-premises food and beverages can reopen as part of the third phase of lifting the public health restrictions due to Covid-19 which are set to come into force on June 29.
Ciaran McGarvey runs Batch Coffee House Bar & Kitchen in Falcarragh. The award winning premises in the Gaeltacht town had been due to celebrate its first anniversary on March 21.
“It’s almost like we’re reopening for the first time. We’ve been given a second chance to cut out all the mistakes we made first time round. It’s an exciting time,” he said.
It’s Tuesday morning and Ciaran is on site. The three month forced shut-down has given him time to take stock. He’s put in place a five-year plan for the business. When he reopens the gardens will be used as an additional seating area while he’s putting the finishing touches to an online retail shop.
An economics graduate from UCD, Ciaran worked as Food and Beverages Manager in Arnold’s Hotel in nearby Dunfanaghy before deciding to set up his own business. He purchased the former Breege’s Clothes Shop on the town’s Main Street.
“We had a very good first year. The food offering is casual with home made and home baked goods, fresh every day. We’re also a licensed café – which transitions from day time serving into the evening, somewhere that you don’t need to leave, go home and get dressed up to return to if you don’t want to,” he explained.
Fruit and vegetables are sourced locally at Na Tithe Gloine/The Glasshouses while Mulroy Bay Mussels and The Haven Smokehouse are just two examples of Donegal producers which are included on the menu.
There is also a retail aspect to the cafe where you can pack your bags with all the great food, coffee and wines to put on your tables at home.
“We managed to open the upstairs bar and lounge area just in time for the Christmas parties and I would like to think that we are complimenting other businesses in the Falcarragh area.
“We had big plans in place for our first anniversary in March but we’ve had to change tack since. The lockdown has allowed up the opportunity to look back at the first year, break down the costs and plan for the rest of the year. It’s been a useful exercise and we’re looking forward to reopening our doors,” he said.
The challenges of a start up, problems faced in year one, rebuilding, relaunching and adapting with Covid 19 all figure strongly in those plans.
“The water was off thirteen times during the past year but Irish Water have been re-laying pipes and there were encouraging signs before the lockdown that things were starting to improve. It will take time,” he said.
The McKennas’ Guide Plaque sits proudly outside the front door while a certificate inside shows that Batch is included in the Irish Times Best 100 places to have lunch list. The business was also nominated in the recent Irish Restaurant Awards.
“Our mantra is that you treat customers as if they’re coming into your own living room – in a warm, friendly manner.
“Before the lockdown we took the condiments off the tables while we wiped down the menus and door handles. We also had hand sanitisers out around the place,” he said.
“I set up a Business Action Group online where we share ideas about how our industry will look going into the future and I think that has helped too.
“The regulations are not totally clear year (one metre or two metre) but we’ve the measuring tape out today and we’ll be ready. It’s all about giving people confidence that you’re doing all that is humanly possible to make your environment as safe as possible for both them and staff,” he said.
Treasurer of the local Cloughaneely GAA club, Ciaran lost both his jobs through Covid-19.
“I think a lot more people will continue to shop local. People want to support whatever businesses are local and I think that will be great for small towns like Falcarragh. It’s all about building for the future now,” he added.
His mother Eileen, who works for the HSE, his father Joe, a builder, and his brother Shaun all provide valuable help to Ciaran. Head chef Bridin O’Halloran, Bernie Boyle who looks after Front of house and Mai Sweeney, accountant, complete the management team.
“There have been highs and low, the awards, getting set up, keeping the doors open and subsequently closing due to Covid 19 and now the road to recovery. It’s certainly been an interesting first year in business,” he said.
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