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Re-opening Fife Hospitality Reactions

Tue 27 Apr 21

Helen Lawrenson, Falkland Stewardship Trust

"It has been a delight to see so many people spend time outdoors enjoying the natural environment over the last year. Falkland Estate relies on income to care for paths, trees, and the environment that so many people enjoy visiting. With our cafe and shop closed and unable to generate income, this has been an extremely challenging time for us, as it has been for many others. We have used this time wisely however and re-organised spaces, both indoors and out, to offer an enhanced visitor experience. We can't wait to invite walkers, cyclists, families and friends into the Stables Garden Cafe and Shop.” 


Will Docker, Co-founder of Balgove Larder,

“We are delighted to be able to re-open The Steak Barn and firing up the grill for indoor and outdoor dining. The whole team have been hard at work ensuring we can re-open safely and we can’t wait to welcome back visitors for tasty, locally sourced food.”


Graham Bucknall, Co-owner of Ship Inn, Elie

“We shut our doors on Christmas Eve and here we are re-opening 4 months and a day later.  We have worked in glorious sunshine these last few weeks getting everything organised, so sure enough today has been windy and pretty cold.  But at least the rain has stayed away for now. 


Our first table of 3 regulars in at 11am celebrated with 3 pints of Tennents. The second table to arrive ordered a bottle of champagne before they had even sat down. And then it has been just well-paced ever since.  We are expecting a post-work rush this evening, especially as the sun is starting to come through, and then bookings are really solid all week.  This weekend is looking REALLY busy.


Phones have also been ringing constantly - lots of explanations needed for table sizes, inside/outside alcohol, closing times, but everyone seems excited to be booking again. We have some teething problems (mostly IT) but the customers won’t have noticed and it has just been fabulous to get back open. Last July there was a huge emphasis everywhere on restrictions, instructions, stickers on floors.  Now we are all so used to this, and everyone knows the way to behave.  There’s none of the nervousness we saw last year, from customers and from staff.  This time everyone knows the score and are determined to get back to doing some of the things we have all missed. It’s great to be open.  And I never want to go through the last few months ever again.”



Falkland Estate

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