What are some pre-service rituals for yourself and the team?
We always take time for a meal and chat about service. Christmas Day naturally means a glass of bubbles and a silent prayer!
With the Christmas rush around the corner, what are you doing to make sure you and your team are prepared and ready for a cracking Christmas?
I encourage plenty of rest between now and the silly season. Some listen, some don't!
When you're in the thick of it, what's the best pick-me-up for yourself and the team?
The best pick-me-up is to crack open something nice.
It never fails to lift the spirit.
What's the strangest customer request you've ever received?
Requests can be weird and wonderful but sometimes it's the simple things in life that customers are after - red napkins for example.
Is there a new wine you're excited to sell this Christmas?
Nothing beats seeing our fine wines on the list fly...
What small changes are important to you, both in the menu and interiors, to make the The Red Lion & Son feel more 'Christmassy'?
Carol who works here makes all the decorations by hand every year. They’re super pretty and original.
Is there a wine that becomes particularly popular this time of year?
Broody, big reds never fail to have their heyday at this time of year.
Average coffee count on a busy Christmas rush day?
I stop counting at 7 double espressos.
How do you make sure your team is looked after and happy during the festive season?
Communication is key to ensure we are all supporting each other. And making sure they get to enjoy some great wines too.
After you clock off, what drink will you treat yourself to?
Depending on how stressful the shift, it can be anything from a glass of Chablis 1er Cru through to several shots of Mezcal.
When it comes around to your own Christmas celebration, what will you be drinking?
Since we open on Christmas Day, I normally kick the day off with a glass of Palmer Blanc de Blancs before the shift starts. Afterwards, I start hitting the fine wines in the cellar.
Getting into the real crunch time of the Christmas period and dashing through Heath's (owner of The Red Lion & Son) day...
What are some pre-service rituals for yourself and the team?
We always take time for a meal and chat about service. Christmas Day naturally means a glass of bubbles and a silent prayer!
With the Christmas rush around the corner, what are you doing to make sure you and your team are prepared and ready for a cracking Christmas?
I encourage plenty of rest between now and the silly season. Some listen, some don't!
When you're in the thick of it, what's the best pick-me-up for yourself and the team?
The best pick-me-up is to crack open something nice.
It never fails to lift the spirit.
What's the strangest customer request you've ever received?
Requests can be weird and wonderful but sometimes it's the simple things in life that customers are after - red napkins for example.
Is there a new wine you're excited to sell this Christmas?
Nothing beats seeing our fine wines on the list fly...
What small changes are important to you, both in the menu and interiors, to make the The Red Lion & Son feel more 'Christmassy'?
Carol who works here makes all the decorations by hand every year. They’re super pretty and original.
Is there a wine that becomes particularly popular this time of year?
Broody, big reds never fail to have their heyday at this time of year.
Average coffee count on a busy Christmas rush day?
I stop counting at 7 double espressos.
How do you make sure your team is looked after and happy during the festive season?
Communication is key to ensure we are all supporting each other. And making sure they get to enjoy some great wines too.
After you clock off, what drink will you treat yourself to?
Depending on how stressful the shift, it can be anything from a glass of Chablis 1er Cru through to several shots of Mezcal.
When it comes around to your own Christmas celebration, what will you be drinking?
Since we open on Christmas Day, I normally kick the day off with a glass of Palmer Blanc de Blancs before the shift starts. Afterwards, I start hitting the fine wines in the cellar.
Getting into the real crunch time of the Christmas period and dashing through Heath's (owner of The Red Lion & Son) day...
