Lockside - Food with a view...

On Monday I went, as I often do to have lunch at the nearby Lockside Cafe/Restaurant.

Today though, I was going not just for lunch, I was going to interview the owner Gary. A true gent whom I've come to know over the years.

At 2pm the Lockside was in full flow. The customers were fairly diverse; two families with young children enjoying a meal together. Two local office workers from the offices nearby. A young couple who had arrived on their bicycles and enjoyed a pint and a glass of wine with their fish dish! Oh and there was me too. A large pot of tea and some wholemeal toast.

Amidst the clatter and chatter Gary is meeting and greeting everyone who comes through the door. Checking with everyone that everything was to their liking. Such a multi tasker, always smiling. How does he manage to smile all day?

The Lockside has large picture windows (which make up the three walls to the Cafe). The views are beautiful. Hence the title - Food with a view. Nestled next to the Floating Harbour and looking out over the water towards the iconic Clifton Suspension bridge. The picture windows create a light and airy interior.

There is a fully stocked bar with an impressive wine list...my choice a Rioja Reserva - Vina Alcorta Spain!

As I drink my tea and absorb the atmosphere the familiar sight of the Ferry cruises by with tourist and sight seers on board. An unmistakable flash of yellow!

The site has been an eatery since 1963 when it started out as The Venturer's Rest. It was also Popeyes's Cafe in later years. More famously it was 'Sid's Cafe' in Only Fools & Horses!

  

Three cups of tea later and Gary and I get down to business!

When did you take over as the owner?

In November 2003. I refurbished and opened on 10th May 2004.

Do you have a background in the food industry?
I grew up in Bristol and left when I went to Uni at Canterbury. I left Uni in 1984 and started basic training in management and then as a Chef in Pizza Express. I did this for 3 years and became the Area Manager. I went to Australia for a 3 week holiday, loved it so much I returned to live there. I lived in Sydney for 9 years. The Cafes in Sydney are very different. The concept for Lockside was inspired by the Cafe culture of Sydney. I returned to the UK and started working in London at various restaurants. ‘Cafe Fish’, ‘Scotts’(the oldest fish restaurant), ‘Bertorellis’. I worked in London for 10 years. I then decided I wanted a simple lifestyle with simple food.

What is the most popular dish on the menu?
The poached eggs with bubble & squeak dishes with either pan fried mushrooms, crispy pancetta, home baked ham and hollandaise or smoked salmon and hollandaise.

Is the food locally sourced?
Where we can we do source from the South West. The eggs are free range from a farm in Dorset. Our preferred suppliers are  small business. You build up a relationship and build up trust.

What made you expand to include outdoor eating?
As a dog lover and someone who loves cycling, I wanted to provide for the dog walkers who came here for a drink or for food. Having the outdoor decking area gave everyone that opportunity. I want my customers to walk through the doors and feel like they are home from home.

Do you get many tourists come here to eat?
Sadly, all of the literature for tourists shows walks around the harbour that just fall short of the Lockside. We do however get visitors who visit The Create Centre nearby. We also get visitors during the Harbour Festival and the Balloon Fiesta.

How many staff do you employ?
There is a total of 17 staff including the part-time staff. We have 3 full time Chefs and a full time kitchen assistant. Our main chef has been working here for 7 years.

What brings in new customers?
Generally it is word of mouth. We have a diverse client base.

Where are your regular customers from?
The regulars are mostly from the local workforce. Lloyds Bank, Aardman, Bristol City Council. It’s a good venue for day time meetings. The loyal customers have been coming here for years.

What is your ethos here at Lockside?
Within the restaurant there is a definite ‘community’ feel. Regulars have their preferred table if they ask for it. My team make it part of their job to get to know customers. To know and remember their name,  what they like. It makes the experience more personal. Its important. My dad comes here every morning for breakfast and he knows most of the customers!

Where do you eat out?
My favourite place to eat is at one of my team and friend, Sasi’s house. Sasi is an amazing cook and she cooks the best Thai food! I love Thai and Pan Asian food. I go to Tam Po Po for one of their dishes. I go to the Cowshed for a steak. I like going to Rosemarino for Italian. For something extra special – Whatley Manor a two star Michelin restaurant. I always feel the service is the most important part of the experience. If the food is OK and the service is excellent I will go back time and time again. If the food is excellent but the service is bad, I won’t go back.

What inspires the menu here?
My Grandmother always cooked good wholesome home cooked simple food for me as a child. I’ve incorporated some old fashioned favourites, retro deserts. Breakfast is also an important part of the menu. We open at 7am. I wanted to provide somewhere that provided a good breakfast. The Cafe has a heritage of providing breakfast. It was important to continue that legacy.

How would you describe your food?
It’s simple, retro with an Australian Cafe influence.

Has the recession had an impact on the business?
Yes definitely. We had to make some changes. We are no longer open on Friday and Saturday evenings. We now close at 4pm. However, the day time custom has gone up slightly. People can afford breakfast or lunch as a treat.

How have you made up for the closure of the Friday and Saturday evenings?
We now have private functions, Wedding receptions, birthdays etc. We can cater for 75 seated. We are very competitive and it’s working out well.

You have lots of pretty jars filled with retro sweets. What’s the influence?
In Sydney the Milk bars always had jars of childhood favourites. Jelly beans, flying saucers, Liquorice all sorts. I wanted to add some to Lockside. The children love it and the adults!

When is the busiest time of the year?
Christmas is always busy. The summer weekends, especially during the Harbour and Balloon Festivals.

 What are your hopes and aspirations for the future?
 I want to improve my work, life balance. I want to travel more as I did when younger. Take some holidays. I have no plans to expand. This was my dream. I'm happy with Lockside and what I’ve achieved.

If you want to look at the menu, opening times, wine list, then click here to go to Lockside webpage

www.lockside.org.net

If you do visit Lockside and see Gary...tell him I sent you!