Then: back in 2017, we shared how Jane and Myles Lamberth had moved lock, stock and surfboard to Strandhill, Co Sligo, in 2010 to run Shells Café, transforming it with a budget of just €5,000, a lick of paint and a 10-day turnaround. It soon became a destination café known for its friendly vibe and great, local food, employing 30 people in high season.
Then: Back in 2017, we shared how Jane and Myles Lamberth had moved lock, stock- and surfboard- to Strandhill, Co Sligo in 2010 to run Shells café, transforming it with a budget of just €5,000, a lick of paint and a 10 day turnaround. It soon became a “destination” café known for its friendly vibe and great, local food, employing 30 people in high-season.
Now: Jane and Myles opened a second business, Baker Boys, on the outskirts of Sligo in July 2019. They have also added to their family, with Arlo (5) joined by Otis (who turns 2 this summer).
“Life is very busy with two businesses and two of them; and throw a pandemic in, what do you do?” says Jane, who explains that pre-COVID they were looking forward to a busy season, especially having invested so much in their new business.
“Shells is busy year-round, but we do really survive on that bumper school holidays situation,” says Jane, who would have expected to employ 40 to 45 staff this season.
Tough decisions
However, once the reality of COVID hit home, Jane and Myles decided to close their businesses on 14 March.
“It was a really tough decision and I don’t think anyone knew what was right and what was wrong,” says Jane, who said that, ultimately, she had to go with her gut after seeing what was happening in Italy.
Shells' coconut macaroons. \ mikesearlephotography.co.uk
“I have friends who are doctors in Italy and they just said 'you just wouldn’t wish it on anybody, having to choose who lives and who dies, having to choose who gets treatment and who doesn’t’ and that just stuck with me,” she says.
“I just thought if I pull the plug now, can that make a difference than if we roll on another week and it starts to spread quickly?”
People are looking for a slice of the life that they knew
And having played their part in flattening the curve, the next step is surviving. Jane says there has been “lots of goodwill” from customers for online and postal orders for products like their brown bread and granola.
“People are looking for a slice of the life that they knew,” she says.
In mid-May, the couple reopened Baker Boys to sell baked goods, coffee, home dinners and takeaways, followed by Shells on a takeaway basis too.
“We literally can’t keep croissants and coffee. People just want a small pleasure,” says Jane of the demand. “And evening dinners; everyone is sick and tired of cooking.”
Challenge
She says the biggest challenge is adapting how they do business in a safe way without losing a sense of hospitality.
“Our business is really based on friendly, customer vibes,” she says, explaining how they have tried to 'soften' the look of the Perspex safety screens, play relaxing music and have removed tables to make more space for safe queuing.
However, it’s very much a question of operating “week to week” right now, though she can envision extending the takeaway menu and trading hours in the near future.
And while the Government response regarding the COVID payment has “kept people afloat” and they have been able to access funding towards consultancy work, doing business in this manner is not sustainable long term.
I think that more measures will be needed to keep businesses going
“We might have a good June, July, August, September, that’s great, but we still have to get through October, November, December when the winter is dark, when people are at home. They’re not going to want takeaway all that time, so I think that more measures will be needed to keep businesses going.”
Proposals such as interest-free loans do not appeal.
“I’ve never had to get a loan. My business sustains itself and it’s something I would be very nervous of, going into debt just to stay open,” says Jane, who feels that funding towards capital works, such as extending her outdoor seating area, would be more useful.
Staying positive
However, despite the many challenges ahead, she and Myles are trying to look at the positives and emerge stronger from the experience.
“As a consumer, we’re a little bit more grateful for anything we can get our hands on now and, for business, we’re also very grateful for any customers that come through the door. So I think it’s grounding without a doubt,” she reflects.
“Things had gotten too fast, too competitive and I think it had gotten too much for a lot of people. So I think it’s time to definitely step back and get control of your business again.”
For further information, visit https://shellscafe.com/.
Read more
A perfect picnic from The Good Vibes Cookbook
Riding the crest of a wave at Shells Cafe in Strandhill
Then: back in 2017, we shared how Jane and Myles Lamberth had moved lock, stock and surfboard to Strandhill, Co Sligo, in 2010 to run Shells Café, transforming it with a budget of just €5,000, a lick of paint and a 10-day turnaround. It soon became a destination café known for its friendly vibe and great, local food, employing 30 people in high season.
Then: Back in 2017, we shared how Jane and Myles Lamberth had moved lock, stock- and surfboard- to Strandhill, Co Sligo in 2010 to run Shells café, transforming it with a budget of just €5,000, a lick of paint and a 10 day turnaround. It soon became a “destination” café known for its friendly vibe and great, local food, employing 30 people in high-season.
Now: Jane and Myles opened a second business, Baker Boys, on the outskirts of Sligo in July 2019. They have also added to their family, with Arlo (5) joined by Otis (who turns 2 this summer).
“Life is very busy with two businesses and two of them; and throw a pandemic in, what do you do?” says Jane, who explains that pre-COVID they were looking forward to a busy season, especially having invested so much in their new business.
“Shells is busy year-round, but we do really survive on that bumper school holidays situation,” says Jane, who would have expected to employ 40 to 45 staff this season.
Tough decisions
However, once the reality of COVID hit home, Jane and Myles decided to close their businesses on 14 March.
“It was a really tough decision and I don’t think anyone knew what was right and what was wrong,” says Jane, who said that, ultimately, she had to go with her gut after seeing what was happening in Italy.
Shells' coconut macaroons. \ mikesearlephotography.co.uk
“I have friends who are doctors in Italy and they just said 'you just wouldn’t wish it on anybody, having to choose who lives and who dies, having to choose who gets treatment and who doesn’t’ and that just stuck with me,” she says.
“I just thought if I pull the plug now, can that make a difference than if we roll on another week and it starts to spread quickly?”
People are looking for a slice of the life that they knew
And having played their part in flattening the curve, the next step is surviving. Jane says there has been “lots of goodwill” from customers for online and postal orders for products like their brown bread and granola.
“People are looking for a slice of the life that they knew,” she says.
In mid-May, the couple reopened Baker Boys to sell baked goods, coffee, home dinners and takeaways, followed by Shells on a takeaway basis too.
“We literally can’t keep croissants and coffee. People just want a small pleasure,” says Jane of the demand. “And evening dinners; everyone is sick and tired of cooking.”
Challenge
She says the biggest challenge is adapting how they do business in a safe way without losing a sense of hospitality.
“Our business is really based on friendly, customer vibes,” she says, explaining how they have tried to 'soften' the look of the Perspex safety screens, play relaxing music and have removed tables to make more space for safe queuing.
However, it’s very much a question of operating “week to week” right now, though she can envision extending the takeaway menu and trading hours in the near future.
And while the Government response regarding the COVID payment has “kept people afloat” and they have been able to access funding towards consultancy work, doing business in this manner is not sustainable long term.
I think that more measures will be needed to keep businesses going
“We might have a good June, July, August, September, that’s great, but we still have to get through October, November, December when the winter is dark, when people are at home. They’re not going to want takeaway all that time, so I think that more measures will be needed to keep businesses going.”
Proposals such as interest-free loans do not appeal.
“I’ve never had to get a loan. My business sustains itself and it’s something I would be very nervous of, going into debt just to stay open,” says Jane, who feels that funding towards capital works, such as extending her outdoor seating area, would be more useful.
Staying positive
However, despite the many challenges ahead, she and Myles are trying to look at the positives and emerge stronger from the experience.
“As a consumer, we’re a little bit more grateful for anything we can get our hands on now and, for business, we’re also very grateful for any customers that come through the door. So I think it’s grounding without a doubt,” she reflects.
“Things had gotten too fast, too competitive and I think it had gotten too much for a lot of people. So I think it’s time to definitely step back and get control of your business again.”
For further information, visit https://shellscafe.com/.
Read more
A perfect picnic from The Good Vibes Cookbook
Riding the crest of a wave at Shells Cafe in Strandhill
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