A Bristol chef has spoken about how he ended up claiming Universal Credit during the pandemic just to make ends meet.
Josh Hutson, the head chef at The Victoria Park pub in Victoria Park, says the past year has been a ‘huge struggle’ but the experience has made him appreciate things a lot more.
“The company was changed between the second and third lockdown as the owners negotiated the new lease but we weren't expecting to go into another lockdown so I had to go onto Universal Credit.
“I never thought I’d be in a position like that. Struggling for food and trying to pay bills has certainly made me appreciate a lot of new things.
“On a positive note, my daughter Ena was one when we went into the first lockdown so it has been a blessing to spend time with her that I wouldn’t have had otherwise and I’ve watched her grow up.”
Josh has worked at The Victoria Park since 2017, with a short break to work at Backwell House hotel before returning in 2019.
He says reopening the pub on April 12 can’t come soon enough after a year of lockdowns.
“I really can’t wait to get back to work and cook for our customers again and we have a new menu.
“We’ll be open seven days a week, serving lunch and dinner Monday to Saturday and then operating a long Sunday lunch from 12noon until 5pm.
“We are serving from the outside kitchen we have in our beer garden and people can expect pizzas and grazing food like fried skate and curry, mallard sausages and spiced ketchup, fried chicken and more.
“We have bought five tents to cover outdoor tables and it will be bookings-only. The rest of the garden will be uncovered and open to walk-ins.
“We can seat around 100 covers and each table will just use the app we have in place to order. The garden is organised in tables of six with the two-metre spacing between tables, with hand sanitiser available.”
But fans of The Victoria Park’s popular Sunday roasts will have to wait just a little longer as they won’t be back on the menu until May.
Josh says: “We are already taking bookings for May roasts and the first Sunday we open properly is looking very full already.
“When we do start the Sunday roasts, I will also be serving a roast chicken to share, with a nice salad and a changing potato dish to accompany.”
