00:00Hello, my name is Luke Patrick and I'm a reporter for Blackpool Gazette. I'm here to talk to the
00:04owner of the Beach House Bistro and Bar here on Blackpool Promenade about how the Christmas
00:101C celebrations have impacted trade, how they've managed to keep the beach house a luxury brand
00:16since it opened in 2012 and the new renovations they are planning in January. Hi, I'm Cheryl
00:24I am one of the family owners at Beach House Blackpool which is the restaurant bar on the
00:30promenade. So how would you say that the Beach House Bar and Bistro differs from other bars
00:39and businesses in Blackpool? First of all we're independent, we're a family business, we all
00:44collectively work together whether it's the family of owners or the team of workers we consider
00:51ourselves one big family and we all strive hard to constantly make sure that we can offer
01:00a good product at a fair price. We want to give people the opportunity to come to Blackpool
01:07and think they're somewhere else. Remember, not that there's anything wrong with being in
01:12Blackpool but just transport them to give them memories, to give them feel good. We want people
01:18to come in here and feel that they belong here, that this to me is an extension of our own home
01:25and we want everybody that comes in here to feel welcome and to offer something that's high-end
01:33isn't always easy to keep there. You have to constantly strive to ensure that you work
01:39hard together to keep the brand alive, to keep digging your heels in, constantly working hard
01:48because people do deserve to have, everybody deserves to have a good time and we want to
01:55ensure that everybody that walks through this door whether they have a coffee, whether they
02:00have a lobster, they're made to feel welcome and they have a lovely warm service.
02:06You talked about maintaining that high-end brand, can you tell me about some of the ways
02:16that you've done that over the years? Of course, we've constantly reinvested into the business,
02:23we've changed Beach House so many times, we've had so many decals, we've had so many refurbs
02:30to keep ourselves alive, keep people coming, keep people wanting to come again.
02:37Food is Mediterranean, it's fresh, it's all homemade, everything is made from scratch,
02:44our bar offers really premium drinks that you would probably not see anywhere else other than
02:51in Manchester. We work hard to put a wine menu together, we work with Burtman Wine who we've
02:58worked with since day one to offer something that you can't get anywhere else, something that's
03:04unique to Beach House. One of the things that we're so excited about, we've just taken stock
03:12of some Armenian wine which is our heritage and we've been trying for about six years to
03:20get this product here and we finally got it so we're really excited about that.
03:25It's always looking how can you make this better, how can you offer something better for the
03:31customer that they're not going to get anywhere else. What made you want to set this up in
03:41Blackpool specifically? I've lived in Blackpool all of my life, I've watched the town develop,
03:50I've watched it evolve, I've watched the investment that's been put into the town and to be fair
03:59we love to go on holiday, we love to go out as a family and it's hard to go out and everybody
04:06enjoy themselves and it has something for everybody. We wanted to create a venue that
04:12both my husband and I would want to come to and I think then our children were
04:19late teens, early 20s, where they would want to come with their friends as well.
04:24So we tried to create this venue that was inclusive for everybody that everybody could come to and
04:32feel at home and have a nice drink and feel safe, feel wrapped around this nice environment
04:41and that's why it's so important to constantly aim higher to keep this environment
04:48a warm safe place where everybody wants to come to.
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