The Fox Inn in Corscombe for the first time, as step three on my long road back after the closure of my restaurants. First there was my fish truck, also in Dorset; next, getting my Oyster & Fish House in Lyme back from the administrators who were winding up my old business in London; and then came The Fox.
I can still remember the buzz of the opening night, all newly fitted out, and on my birthday to boot.So one Covid year on, what are the lessons I have drawn from trying to run a hospitality business at a time when others doing the same have been falling like ninepins?
Well, the most obvious is that a year is not a year when you are going through a pandemic. While it feels like much longer – those cold dark nights of January to March, when.