The enterprising couple’s hope that it may open soon is also reflected in their recent decision to launch a recruiting campaign.
Overall, it was a very difficult time for the enterprising and progressive hospitality industry with its stylish restaurant and gourmet menu. In addition to the popular bar and restaurant, the family business had to close its successful gin school and close the doors to tours of its distillery, which made RubyBlue Irish Potato vodka and liqueurs with fruit for the Irish and international markets. Restaurants and hotels practically everywhere and the Brexit hurdles affected.
“While last year was an absolute nightmare for us and the entire hotel industry, which makes such an important contribution to the local economy, we continued to invest in the operation and especially in the huge outdoor area behind the bar / restaurant. That wasn’t easy, especially since we had to close everything after Boxing Day, ”says Barbara.
Their investment in the future of the business included an impressive outdoor facility.
“We also hope that the eventual outdoor clearance will at least be some decent weather to boost business and keep everyone’s spirits up,” she adds.
“We all need an elevator. What we need now – and urgently – from the executive is a date to start planning the reopening. The entire hotel industry needs hope from the executive.
“Of course we are all striving to prevent another lengthy lockdown. Another complete shutdown would be catastrophic. The last opening, followed by the lockdown after Christmas, resulted in costly waste on food and beer. We just can’t afford this to happen again.
“Opening up the outside space is probably a step in the right direction. While we are fortunate enough to have such a large and attractive area outside, we still need time to plan in order to maximize its potential, ”adds Barbara. “For example, we have one draft beer delivery a week. The last thing we want is timing, which means we may have to open without our draft beers. We also need food and other essential supplies. “
Barbara goes on to say that the company has taken most of its 32 employees on leave, but has lost a number, particularly part-time workers, to various roles, including jobs in retail. “We have tried to keep as many of our employees as possible for a possible reopening,” she says. “We need experienced people so that we can get started right away. They also need to know when they will be back to work. “
The couple brought a wealth of hospitality experience to the Moira business. Converting an existing bar / restaurant in Moira into the Stillhouse Gastropub was certainly a labor of love for the couple, who started their first small business, the hand-making of Boozeberries, a range of innovative liqueurs based on fresh fruit and grain brandy from the garage at their home in Dromore, Co Down in 2010.
The novel liqueurs proved extremely successful in Northern Ireland and beyond, receiving numerous national and international awards for quality and outstanding flavors.
This successful track record led the couple to launch RubyBlue, Ireland’s first potato vodka, and found the Hughes Craft Distillery in Lisburn in 2013. The liquors were subsequently renamed under the RubyBlue identity. Your company has been instrumental in revitalizing distillation in Northern Ireland over the past few decades.
The small business flourished under its dedicated and knowledgeable management and resourceful marketing. RubyBlue vodka and liquor sales were secured by luxury retailer Fortnum and Mason in London and Marks and Spencer. Sainsburys, Tesco and Supervalu also listed the drinks. Exports to countries such as Russia, Australia, Lebanon and Finland were secured for vodka and liqueurs.
The need for much larger space led the couple to acquire an established bar / restaurant in the village of Armagh and invest heavily in the creation of a business complex with a redesigned bar, quality restaurant, large outdoor area and modern distillery for RubyBlue vodka and liquors and Ireland’s first gin school.
“We have achieved our ambition to create an imaginative food destination in the village that will attract both visitors and locals. We put everything into the complex. While we have a solid foundation, it is clear that we will work harder than ever to rebuild everything when we can finally reopen, ”adds Barbara.
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