After four months of hard training, on Sunday 25th October Emma, Jose & Justyna took part in the Great South Run to raise money for the rowans hospice. There were many injuries over the 4 months but thankfully all three were fit and well on the day. Justyna came in at 1:41:22, Emma at 1:43:09 and Jose at 1:52:42. All three are over the moon with their times and most importantly, that they raised nearly £4,000 for the Rowans Hospice. Roll on next years challenge!

On Monday we welcomed Kevin Glastonbury from Yalumba wines, Barossa Valley South Australia for a wine tasting supper.Our Menu of Thai style Crayfish salad, Braised Beef Cheek and Salted Caramel Tart was designed to compliment the wines tasted, which included Eden Valley Viognier, Scribbler, Signature and Museum Muscat. His delivery was in true Aussi laidback style and a fabulous, relaxed evening was had by all. Look out for our next supper date in January.

 

On Wednesday this week we welcomed Alec from Boutinot, along with Conrado from Ontanon-who gave a commentary on his amazing range of Riojas. A four course supper complimented the wines and a good time was had by all! Look out for our next wine makers supper coming soon….

And so…as the fate laden pen neared the sign out sheet of destiny this evening…as I (theoretically and ceremoniously-if not quite accurately I’m sure) balanced my last babaganoush, and pulled my last pint…I had a few reflections. Some interesting some not at all…when I arrived at Abar a year ago, feeling cellloless and therefore soulless in free fall like a fish out of water, it was reasonable to imagine that waitressing would be quite far out of my comfort zone. What… I certainly never could have imagined however is the miscellany of weird, wonderful, whacky people I would meet. And (with a few notable customer exceptions aside) it is these completely fantastic people that I shall miss the most. I have been blown away by the generous spirits and caring hearts of those that I have met-the solidarity amongst waiting staff makes for firm friendships indeed-something like a desire to triumph in the face of adversity! Friends and customers who took my ‘portsmouth education’ seriously, who taught be that I could be so uncool as to be considered cool, who taught me how to converse on subjects other than music and how to interact with the world as a whole, how to carry 10 wine glasses whilst seamlessly balancing countless plates up my arms, how to chop bits of square butter into round dishes and conquer the humble milky heart on a flat white (all enviable skills I know…), taught me to care whether carrots sit horizontally or vertically on a plate, and how to bribe with hot beverages a kitchen full of chefs into cooking some food. People who taught me to like wine (a little too enthusiastically successfully!) and of course ham & mustard crisps, to coax dried wax off a table, and as if I could ever forget…how to understand the finer nuances of the word ‘drill’…my list goes on and on…to all the staff, customers and regulars at ABar, I will never be able to express my thanks fully for in part saving me this year-for welcoming me into the family (and to one customer-for finding me a bagpipe teacher!). You all rock. If I never polish a wine glass, item of cutlery or restaurant floor again, never wait a small proportion of my life for a card machine to print a receipt or a customer to decide what they actually want it will be no great loss. Never having met you guys would be. To those I haven’t said goodbye to yet-ill find you-kitchen I’m sorry I left in a hurry! But thank you one and all for one hell of a year…

Lucy Branson, co-owner of our sister business The Tenth Hole Tea Rooms describes her experience of working at the abar for a day.

 

When I suggested back in June that Steve and I shadow each other for “a day in the life”, I should’ve known he wouldn’t wrap me up in cotton wool for the day.

“We’ll probably work an 11-9; give you a full overview of the day”… ELEVEN NINE?! That’s half an hour past my bed time. And how does one plan their clothes, makeup, and most importantly, mealtimes around that!? Life in the restaurant business has its own set of challenges I can tell you that for starters.

Ok 11-9, sure. “And what should I wear?” I asked. “You know, something Emma would wear”.

Right.

The “effortlessly stylish and always in control” look. An easy one to nail thanks Steve. Ok, think Reem Team Lucy. Think Russell and Bromleys. Think chic. Then I remembered, I’m turning into my mother what did I have to worry about!?

“Nice dress” is my greeting as I walk through the door at 10:50am (arriving 10 minutes early in true “arrive on time, ready to shine”, The Tenth Hole style). Hurdle number one – nailed.

It’s all go at 11am at abar – there’s blackboard writing, three (everso handsome) boys (men?) working the floor, four head honchos catching up on admin, Jose beavering away in the Camber office, and a team of chefs in the kitchen. And the cleaner Jayne has been and gone by this point too. I think it’s fair to say they are well staffed.

Steve drops into the conversation that he, Emma and I will lunch at about 4 so I quickly steal a digestive biscuit in anticipation of the wait ahead…

Straight into a tour of back of house. Note to self: must make sure our chefs don’t ever see this – their walk in fridge and walk in freezer are SO spacious with oodles of room for all their well organised prep. What a luxury. A tour of the wine cellar shows me how extensive their wine collection really is, and much to my excitement Williams Chase Vodka have released a Rose wine! “Wow that looks amazing!” I innocently blurt. I am met with divided looks. It would seem I have stumbled across a hornets nest here and the jury is out on this one. Wine buffs eh? You never see us quibbling over a piece of Black Forest I tell you…

Back to the floor where it’s time to allocate tables for what looks to be a fairly quiet lunch. My role will be to “float”. Hmmm. On top of looking chic, reem and effortlessly in control I now need to learn how to float too – am I cut out for this!?

Lunch hots up and the conservatory quickly fills up. I learn that the pace of things here is the polar opposite to The Tenth Hole. I run flustered to Steve to tell him someone has waited 15 minutes for their food. (a code red situation at our end of the seafront) but Steve explains that the customer is enjoying some olives and a glass of wine and that 15 minutes is about right for a main course. This isn’t in and out sandwich, tea and go, this is a 3 course affair – a totally different ball game. So I return to “floating” around elegantly introducing myself to the regulars of whom there are many and enjoying this new pace of life.

After the lunch rush has died down we go through the details of Health & Safety, Food Hygiene and Allergen policies which are all very familiar to me but with their ever changing menu, their “ingredients” folder really does become a full time job. It’s great to see how fully prepared they are to deal with any allergies, especially gluten or lactose intolerances – the reality is that this is what the restaurant industry in the 21^st Century is all about.

Amber also shares with me their “abar guide to a grade service” which every new employee is given as a service “Bible”. A great idea that really sets the standard and one I will most definitely be replicating.

Our lunchtime finally comes round and we exchange ideas and stories over Pierro’s delicious chicken and butternut squash risotto. Take heed Tenth Holers – every single staff member ate exactly the same thing with no complaints or amendments. No “please make my cheese toastie whilst standing on one leg and doing the hokey cokey” here. Just hungry, grateful staff with one staff lunch dish that everyone tucks into. That’s one to take back with me for sure…

Dinner service is imminent so after “re-reeming” and whilst James is upstairs training 6 team members on Health and Safety and Fire Policies, Amber and I set up the tables for the evening. Steve tells me I’m going to be “really getting stuck in” to seating tonight and hands me a clipboard. Cue the Rosie’s Vineyard flashbacks and a minor panic sweat. But I quickly got in the swing of things although was told it’s a bit naughty putting a 2 on a table for 5. Woops.

The evening rolls by without a hitch, and before I know it it’s 9pm and Steve’s ready to escort me home. It’s been a fantastic day and given me a real insight into a different way of working, with more than a handful of ideas to take back to the tearooms with me.

I walk through the door, throw myself on the bed and don’t move for the next 11 hours. Jeeps. The hospitality industry is hardcore. Not sure I could do that for a living! Oh no wait…

Dave has just returned from a rekkie of some incredibly on trend Bodegas courtesy of Gonzalez Byass in Spain. Ahh, I hear your say..Tio Pepe sherry. Well yes, Gonzalez Byass do have their leading brand which is based in Jerez down in Southern Spain. This family also own stunning vineyards in Rioja, Beronia; Vinos del Vero in Somontano and Finca Constancia about an hour outside Madrid. Whilst working with the inevitable indigenous grape Tempranillo very successfully, they are also a dynamic experimental company with grapes like Malbec, Chardonnay and Gerwurztraminer producing some extraordinary wines. Watch out for some new arrivals in our portfolio.

america’s cup world series finally, after months of preparation, hit portsmouth this weekend!

we were fortunate enough to have a couple of visits from the man himself sir ben ainslie and despite the wet weather, ben and his team did us proud.

big thanks to our customers as we smashed through our busiest weekend to date.

of course, we couldn’t have done it without all our lovely staff and talented chefs who worked hard through the madness-so well done all!

we also raised a brilliant £550 towards our rowans hospice fundraising. a big congrats to all our prize winners.

the man of the moment sir ben ainslie along with the henri lloyd entourage took over our bistro wednesday evening enjoying nearly 50 fish ‘n’ chips!  they were a great crowd and it was a pleasure to meet them all. looking forward to the world series!

 

the abarbistro would like to say a massive thank you to a certain ms kelly barrow.

it had slipped by us that at the end of last month Kelly had been working with us for 10 years, and in that time the abarbistro has had a number of nips, tucks and face lifts.  after each one our loyal customers have been greeted with kelly’s smiling face, exemplary service and (almost!) faultless order taking.

kelly has now decided to take a well deserving summer off work here at the abar, however we do look forward to welcoming her back.

from everybody here kelly, thank you very much for your efforts over the last 10 years xxx

don’t forget to book for fishy friday!

one week today!

friday 4th july 5-6.30pm

fish ‘n’ chips & eton mess £10