Our destination to finish out our holiday was the West Lodge Hotel in Bantry. Just outside Bandon, my husband Tim pulled into Poachers restaurant. They were just finishing off lunch and closing. It was 3pm. The waiter rushed to check if there was anything in the kitchen. They could rustle up chowders or soup and brown bread. We opted for the chowder. It was creamy, full of fish and flavour. We left very satisfied knowing that we were appreciated. Running a business is tough as we emerge from COVID-19 but if the customers do not feel valued, then they will not return. West Cork had given us our first hearty welcome. The sun was shining and we felt well.

COVID-19 manners

The evening we arrived in Bantry we dined in O’Connor’s and it was up to its usual excellent standard. The following morning, I inadvertently caused a man some distress. I was very sleepy. Our breakfast was at 9.30am. Now with COVID-19, it has to be the exact time to allow hotels to ensure social distancing. Tim opened the door, I stepped out and began to walk down the corridor.

Realising my bad COVID-19 manners, I quickly pulled myself to one side of the corridor

We rounded a corner and a man dived to the wall, plastering himself against it. The penny dropped; blasted COVID-19 again! Realising my bad COVID-19 manners, I quickly pulled myself to one side of the corridor. It would be funny if it wasn’t so serious. The man scurried off to safety.

Attitudes

We were happy in Bantry until the next morning dawned grey and wet. Abruptly, there was nothing to do. Bad weather does kill our ability to enjoy the outdoors and the sights. Undaunted we struck out for a drive. Tim remembered that we’d had a nice lunch in a place in the area previously.

Despite not being able to see beyond our noses we kept going. We arrived at our destination. Tables outside were full of people enjoying food. One couple said they were leaving and indicated that we could have their table. I walked into the restaurant. The man inside was abrupt: “Sorry we close from four to five!” I was taken aback and answered crossly “It’s actually five to four!” He was having none of it. Our experience in Poachers came to mind. The attitude could not have been more dissimilar. Yes, there was a sign written on a blackboard outside but I was not at all impressed. Even if they offered a sandwich, we could then decline and move on. We did move on. We had a plan to visit my friend, Aisling.

We sat in the car and devoured the finger-licking sweet-tasting fish and crispy chips

Meanwhile, she sent a text telling us to keep going to the Dursey Sound on the Beara Peninsula for the best fish and chips on the land. I didn’t need to read it out twice to Tim! It was not difficult to find the big red van known as Murphy’s Dursey Deli. Tim chose monkfish and chips. We sat in the car and devoured the finger-licking sweet-tasting fish and crispy chips.

Marge Murphy had a chat with Tim while his order was being prepared. I was enthralled. Marge began her business 25 years ago out of a small chip van. She has now handed the business over to her son, Eanna. He has another chip van in nearby Allihies village, a coffee dock at Garnish Beach and an ice cream van for wherever necessary. Eanna also has a boat and fishes to supply the vans.

On our way to Dursey, we had noticed small bonfires on the side of the road. These are a good luck tradition for newlyweds. That day, Joe O’Sullivan from the island, better known as Joe Dursey, married local girl Nicola Mullins. The very best of luck to them.

Good service has never been so important. Customers need to feel valued and relaxed in this new atmosphere

That night we returned again to O’Connor’s in Bantry. While ordering the mouth-watering goat cheese tartlet, confit duck and steak, we chatted with the new manager, Shane Spillane. He is determined to make his new business venture a success. Despite social distancing he quipped: “We just have to work harder for longer!” Breakfasts, dinner and service was top class at the West Lodge Hotel. Good service has never been so important. Customers need to feel valued and relaxed in this new atmosphere. I understand that this puts more pressure on businesses but those that will work through this will get customers support and will survive.