Hospitality Ulster said that while those in the sector who can re-open were grateful for the support and trade, “it is important that we start to work ourselves away from repeated lockdowns and restrictions which can be helped if everyone plays their part.”

The sector has invested thousands of pounds per business in being covid secure and has had very little chance to reclaim any of those additional costs back. Many are operating in the red after cash reserves have been drained and huge amounts of staff have been laid off. Many will struggle to even open this weekend. It is a very difficult environment to trade in and any money that is made will only be used to offset debt that has been accumulated over months.

Emergency financial assistance

Hospitality Ulster has also reiterated the call to the NI Executive to ensure that the small amount of emergency financial assistance offered to date gets to those who need it and that it also must consider that this pre-christmas trading period sustains many in the sector into the New Year and that that aid needs to be significantly increased.

Colin Neill, Chief Executive, Hospitality Ulster said “This has been one of the cruellest years in a generation for the sector. We’ve never experienced anything like this before and we want to make sure that we can move away from the repeated lockdowns and restrictions as quickly as we can.”

 Abide by the rules

“We need everyone to help. Business owners who have invested so much time, effort and money to get reopened want people to have a good time, but we need everyone to abide by the rules. We’d also like to ask people to be kind to staff who are there to provide that quality experience but also to keep everyone as safe as they can be. That includes listening to their instructions, providing details for tack and trace and being covid compliant.”

“We still need to see a reopening date for our traditional non-food pubs which are a vital part of our overall hospitality offer here. It was devastating to see this week that some of our best known bars have taken the decision not to reopen until the new year. That’s a difficult thing to come to terms with, especially at this part of the year and really goes to show how hard this virus has hit us all in the industry.”

 Traditional non-food pubs

“Without a reopening date in sight for the traditional non-food pubs and for those who decide that they cannot open sustainably under the stringent restrictions we need to see the urgent financial assistance get to them. It’s nowhere near enough and we are asking that the Executive works with the industry to understand that emergency financial assistance must recognise that in ‘normal times’ a third of the annual profit is made in the Christmas period which sustains many in the leaner periods through the year. We really appreciate the financial support given, but the reality is a couple of hundred quid here and there isn’t cutting it and only plugging small gaps from previous debt.”

“We also have to remember that the impact this stop start situation is having on the food and drink supply chain which supports the hospitality sector. Multi-million pound losses are being incurred as fresh food perishes and drink has to be poured down the drain as it’s not clear about next steps until relatively late in the day. The sector itself and the supply chain needs certainty.”

New restrictions

New restrictions for anyone visiting a food pub, restaurant, hotel, coffee shop, cage etc. include:

• Maximum table size 6 persons
• Only 2 households per table
• Everyone must provide their name and contact details
• Everyone must wear a face covering when not seated (medical and age exemptions apply)

So called ‘wet pubs’ are to remain closed. Even the terminology is under question. One pub owner told BBC Good Morning Ulster “We need to stop using this term ‘wet pubs’ – it’s derogatory. The term should be traditional non-food pub.” He went on to describe the financial impact on his business – a cost of £1,200 a week just to stay closed, draining reserves and scuppering resources.

‘Covid Cops’

It was also announced that ‘Covid Ambassadors’ or ‘Covid Cops’ as they’ve been dubbed, will patrol Belfast City Centre advising and reminding people of the restrictions, and if necessary issue penalties.

Fridays throughout December would ‘normally’ be among the busiest days in the hospitality calendar as offices and work places celebrate their annual Christmas night out. Not this year.

Some popular Belfast’s pubs took to Twitter to tell their customers they would not be open until next year. The doors of the Sunflower, Kelly’s Cellars, John Hewitt, The Limelight, Pavillion and Lavery’s will stay shut.

Clearly frustrated

On Thursday morning, a frustrated Mourne Seafood Bar tweeted ‘We reopen in 27 hours and the regulations around this still haven’t been published. I find that incredible.’

A number of hospitality businesses in Omagh have decided NOT to open on Friday when restrictions are lifted. The Blind Cobbler says it is ‘not possible to safely deliver’ a true experience. Other premises in the Omagh area are also remaining closed over Christmas.

In Ballymena, the Adair Arms was preparing for a different type of Christmas experience, while popular restaurant and pub The Grouse was also preparing for a different type of Christmas season.

‘Static and permanent’

The regulations, which came into force just before midnight on Thursday 10^th December 2020 state that any food served must have been prepared “in a static and permanent kitchen on the premises of the bar, hotel, pub or club and which is eaten by a person seated at a table”.

Every person who visits hospitality must provide their name and telephone number.

These restrictions will partially ease on 23 December for five days over the Christmas period.

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Set in the historic surrounds of one of Belfast’s oldest buildings – the former National Bank Building on High Street – the venue has been updated with fresh, new interiors and a revamped food and drink offering, with a focus on breakfast, lunch and high-quality coffee and cocktails.

The ground floor space has been totally transformed with stylish new ridged oak panelling and exposed brick walls against a dark blue colour scheme. Striking contemporary art and a statement blue and green herringbone-tiled bar add a splash of colour to the muted notes of the ground floor space. Banquette seating creates a series of comfortable nooks while two marble-topped islands provide further seating space.

Outside, in The National’s garden area, the installation of a fully retractable awning and new heating system creates a welcoming all-weather space for alfresco dining and drinks.

The National is also partnering with FareShare Northern Ireland, a charity set up to combat hunger hunger and redistribute surplus food to those most in need. The National will contribute at least £5,000 of financial aid to the charity over the next 12 months. This target goal will be achieved by ‘A Breakfast for a Breakfast’ initiative, where 30p from each breakfast purchased will be donated to support FareShare’s efforts to provide at least 13,450 meals to feed vulnerable children and people experiencing homelessness across Northern Ireland each year.  

Speaking at the opening, Conall Wolsey, director of the Beannchor Group said that the changes had been necessary because of shifting customer tastes:

‘Our vision is that The National will be a space that will have a positive impact, not just in terms of improving the local hospitality offering, but also in championing a more sustainable approach to business,” he added,

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