Misfortune always comes to those who wait. The trick is to find happiness in the brief gaps between disasters
Many apologies for not giving my usual update for January, but in actual fact January usually means there’s nothing to talk about.
Whilst engaging with all our supportive customers, fantastic suppliers and loyal staff. The question that is always asked is “Have you been up to much?" to which the answer categorically “No, not really". The other big topic of conversation is if I know a date of when we may reopen. The answer to this is that I really do not know and do not wish to speculate at this moment.
Instead of getting obsessed by a potential reopening date, I have made my peace with it all. I am very conscious of the pressure that NHS is under and the incredibly sad death toll that has recently passed 100,000. We are so thankful for all the amazing work of all frontline workers and the incredible rollout of the vaccine program. Whilst the financial support from the government is inadequate, I am so grateful for the support of the local community, that will make reopening a certainty, when the time comes. Until then, we will keep going and come up with ideas to be innovative and move forward.
January has been a busy month for me so far. Personally, I have endured the dreaded elimination diet (which has kept the wine stocks bouyant), dealing with the forever over-excitable Joe Wicks and his HIIT sessions as well as taking Lord George on countless walks around the Peak District. Work-wise, we have not stopped.
Following the successes of the summer, we are continuing our takeaways. Chef Adrian is offering premium food from local suppliers to yourselves every Friday and Saturday night and Sunday lunchtime. Our Friday and Saturday night menus change on a weekly basis. If you have any thoughts or suggestions of items you'd like to see, please let us know.
Order your menu choices and time of collection with us by 5pm on a Thursday for the upcoming weekend by email. We're still delivering to anyone vulnerable or self-isolating. The best way of keeping up to date with all of our takeaway options is to subscribe to our newsletters.
We had such a fantastic response to the takeaway menus that we put out for Christmas Day and New Year's Eve, that we have gone all out for Valentine's Day as well. We have selected the best and freshest of ingredients for you to treat your loved one, family or just a special treat for you. If you order 3 courses, we will also throw in some handmade chocolates for you as well. You can view our full Valentine's menu here.
Alternatively, why not treat someone to a gift voucher or afternoon tea instead?
Virtual Wedding Showrounds
January is one of the busiest months of the year to book a wedding. Many people use Christmas as an opportunity to get down on one knee and ask the magic question. With the doom and gloom that is January (not even mentioning Covid), everyone wants something to look forward to.
With the 'stay at home' message coming from BoJo and face to face wedding show rounds being prohibited, we have come up with a cunning plan! Our gorgeous Soraya, who worked with some of the best London hotels, is offering personalised virtual show rounds. Over the popular Zoom app, Soraya will walk couples throughout the whole venue, explaining where each part of their celebrations will take place and the sequence of what their bespoke wedding day might look like.
With boarder restrictions in place and the word on the street being 'staycation' we are embracing this for 2021.
We have recently converted disused office spaces and staff quarters into 7 new rooms (more details here). These have been designed and built by Ovo Spaces in Sheffield to a high standard. Each one is uniquely styled with them all having a different contemporary theme.
Now embracing Lockdown 3.0, we are refurbishing our existing bedrooms. Selecting some great contemporary wallpapers and handmade furniture from Twisted Wood, we are really bringing The Maynard into the modern day, whilst keeping the heritage of this fantastic building.