Whitchurch is quickly becoming a hub for foodies in the area, according to business owner Nick Seward.
The Herefordshire village boasts a variety of interesting menus, including Japanese cuisine at the Doward, Indian dishes at Woods of Whitchurch, and Nick’s own creations at Crockers Ash, which include “dirty beef fries” and a selection of seafood dishes.
The area has started becoming a destination for food tourists. Nick explained that it all started with the Covid-19, which forced food traders to diversify.
Nick himself took on the role of chef at the Dragons Heart Hospital in Cardiff, which was mothballed after just three short months.
To survive the pandemic and stay afloat, Nick and other local traders began doing roadside, Covid-safe collections.
Despite now being back in the land of food festivals, there is still a demand for their street food. Nick even had people travelling from Cardiff, Shrewsbury, and the Forest of Dean to try his dishes.
Nick isn’t the only one seeing success in the area. Emma, who runs Miniyakis, has also been thriving.
Other foodie hotspots in Whitchurch include The Potting Shed, which is known for its quirky atmosphere, and The Paddle Food Truck at Kern Bridge.
For those looking to venture out of Whitchurch, there’s a caravan site in Llangarron that serves first-class sourdough, and The Great Trewen Milk Shed is has also made a name for itself.
A post-Covid market recovery report indicates that thousands of establishments over the UK have closed over the past year. According to the report, there are now 9.7 per cent fewer restaurants to choose from compared to pre-pandemic times, and mid-market “casual dining” venues have fallen by 19.4 per cent.
While pubs and bars have also struggled, it is restaurants that have fared the worst, as they face higher overheads and have had to adjust to changing consumer habits.
It appears that Whitchurch is doing better than much of the UK and seems to be leading the way in how the restaurant scene takes form in the marketplace following Covid restrictions which had strangled the UK restaurant industry.