Hats off to Popular Shoalhaven Restaurant Recognized This Week for Good Food Guide Standard | Illawarra Mercury

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coronavirus, food, restaurant, Good Food Guide, Shoalhaven, gastronomy

During a devastating week of cancellations in Illawarra’s tourism and hospitality sector, multi-cap chef Simon Evans and the team at Bangalay Dining and Bangalay Luxury Villas at Shoalhaven Heads received a blow from thumbs up Monday with a Good Food review ranking the restaurant at hat level. . Mr Evans has already participated in eight Good Food Guide of 15 wins at Caveau restaurant in Wollongong and said the latest recognition was a huge honor. The high rating was given by Sydney Morning Herald Good Food Guide reviewer Terry Durack, who unexpectedly arrived as a mystery dinner. Read more: Multi-Hat Caveau Chefs Bring Award-Winning Experience to Luxury Accommodations and Gourmet Restaurants Bangalay owner Michelle Bishop said news broke following an 80% cancellation of bookings on Friday and Saturday when the instant lockdown of Greater Sydney was announced. Restaurant manager Ronnie Gorman said the recognition was excellent not only for the company, but also for the entire tourism and hospitality industry in the region. When Mr Gorman, formerly of Saint Peter, Paddington, and Mr Evans arrived in Bangalay in late 2020 to lead the new catering team at prestigious Shoalhaven Heads restaurant, winning a hat was not on their minds. They just wanted to offer the best food and the best service possible. “Deep in our minds we always thought that winning a Goof Food Guide hat would be a good thing,” Mr. Evans said. “But we weren’t going for that.” Our standards are just high and every day we make it a little harder for ourselves by raising the bar a little higher. If I put my name on something, I want it to be a certain standard. With the latest recognition, Mr. Evans is now looking forward to being featured in this year’s Good Food Guide. “It’s a really good mark where we’re at,” he said. “It was a really good review that puts us on a score of a hat. “Mr. Gorman said it was great to get Mr. Durack’s recognition.“ Our main focus was to improve the business and do really well. great food, with a touch of native ingredients and great service in a relaxed environment, ”he said. “Getting that pat on the back of Terry is exceptional. “We trade seven days a week. We have breakfast, we have lunch and we have dinner. So it’s a great recognition that we’re doing well.” We work so hard and it’s great to get such recognition. “What our team now understands is that because we got that score, we could potentially have a couple of other reviewers coming through the door and we want to make sure the standard is met.” It’s a nice one. pat on the back for us and it’s also good for all the other restaurants here. The review mainly focused on dinner, but also took into account the breakfast the next morning and the entire luxury accommodation experience. Ms Bishop said the latest lockdown followed a drop in business on the South Coast. “But in June we started to see an increase in bookings to the point where we were actually full for this vacation,” she said. sit at less than 20 percent over the next two weeks. “It’s devastating and the morale of the team really went down last week. So having this review this week was really good and we had a great celebratory lunch yesterday.” There’s a really good buzz here now. . While we know it’s going to be a tough couple of weeks. When the restrictions ease again, we will welcome everyone again. “In the meantime, we’ll just try to keep doing business as usual.” Which makes it a great time for residents of the community of Kiama, Shoalhaven and Southern Highlands to come. Read more: We depend on subscription revenues to support our journalism. If you can, subscribe here. If you are already a subscriber, thank you for your support.

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