Once again, Erriff was packed with community members eager to find out about progress with The Boathouse. And once again, The Boathouse team were open, welcoming feedback, questions and ideas. They expect things to evolve and change as required to make The Boathouse a place where people really want to come and spend time – a real asset for the Caerlaverock community.
Nick Hurd thanked everyone for coming, and introduced Lady Clare to whom he is married. Lady Clare reminded us that it’s been 18 months since the fire and 11 months since Lady Mary passed away, though ‘it is felt that she is very much with us in spirit’.
Time is moving quickly, and it’s only 6 weeks until The Boathouse opens; the lights have gone up inside, the new windows have created a really lovely light space, and she’s very excited about the plans. Lady Clare then handed over to manager, Alanna Rogerson who opened discussions about opening hours – reiterating that they want to be able to respond and make changes, and that things will evolve as time moves on.
The plan at the moment is to open the café first, and after a settling-in period, open the restaurant in the evenings (3 nights a week). To begin with, the shop will open at 8am, and the café at 10am. However, people need to spend enough money in the shop for this to be viable into the future. Another consideration is whether to open over 6 or 7 days…
Newspapers and magazines will be available from the 1st of April to pre-order only and should be collected from Erriff until the shop opens. You can place your order at the shop; look out for notices at the shop/ noticeboards nearer the time. Coupons will continue.
In response to a question about bringing the Post Office back into the shop, with the benefits it would bring, Alanna said that while they intend to sell postcards and stamps, and to offer as many services as possible, space and logistics are an issue. It may be explored again in the future. The shop will have card facilities and we will find out if ‘cash back’ will be an option. There is a different company operating the alarm systems.
The café menu will include home-baking, fresh soups and sandwiches during the daytime, and something ‘a wee bit different’ at night-time. Amy was introduced as assistant chef/ assistant manager, and together Alanna and Amy are going to start making up the menus this coming week. Alanna is more than happy to take suggestions of what we would like to see on the menu. There will be a children’s menu – smaller portions and finger foods is the initial response from market research. There are 22 tables going in, but booking a table for the evenings will be recommended. It will be table service.
Alanna intends to use local produce as much as possible (including Estate venison) and keep it seasonal. As everything will be cooked in-house, things can be easily adapted, so different diets– allergens, vegan/ vegetarian options, gluten and wheat-free alternatives can all be catered for. She said that coffees are traceable (and if not carrying the ‘fair trade’ label, they meet an equivalent alternative). Milk and orange juice will come from Roans, and the living quarters for the local ‘Jinty’s Eggs’ chickens have been inspected and met with their approval – they are ‘happy hens’.
Barony Country Foods offer a good quality product and will be approached to offer the shop fresh and frozen fish and game products etc. Solway shrimps will be available seasonally.
A list of homemade ready-meals will also be made in-house to order.
The application is in for an off- and on-sales licence with emphasis on a small selection of quality locally produced gins/ vodkas and beers etc. Off-sales are between the hours of 10am and 10pm.
There will also be an art and craft selling area within the premises, a book swap area and reading groups will be encouraged to use the space. A film screen will be put in so there can be screenings for a community film club through the winter months (requests sought).
Without taking business away from other local halls, the building will be available for charity events and groups to try and help in as many ways as they can. Alanna also said that the team will be expected to take part in any community events (e.g. shore clean-ups) and will be trained in using the defibrillator.
‘Community membership’ cards – will be available once The Boathouse is up and running, points earned for products bought in the shop will go towards money off your restaurant bill (available just for the community). There will also be a general ‘stamp card’ for the cafe.
There will be an emphasis on biodegradable and recyclable products, to have as little impact on our beautiful environment as possible. ‘Reduce, reuse, recycle’. Olive oil and cleaning products will be available as refill systems. Harsh chemicals will be reduced in favour of environmentally friendly products wherever possible. What waste there is will be separated into dry mixed recycling (glass, plastic, paper, cardboard and tins), general waste and a food bin. Alanna is going to sign up to the ‘Good to Go’ scheme having attended a ‘reducing food waste’ course with Wendy, where you are encouraged to take your food home if you can’t finish it – a biodegradable ‘doggy bag’. As well as the solar panels, there is a heat recovery system – reusing the heat from the fridges etc. The whole building has been designed around sustainability/ green credentials, and products used and sold will go along with that ethos.
Advertising will be via both The Boathouse and Community Association websites/ Facebook pages as well as using the noticeboards, so keep your eyes peeled!
You can get in touch with The Boathouse via their email with any questions/ concerns etc: info@theboathouseglencaple.com and Alanna directly at alanna@theboathouseglencaple.com or through their Facebook page.
And if you’d like to get in touch with us, you can use our caerlaverockcommunity@gmail.com email address, or message us through our Facebook Page.