A top restaurant duo say they’re looking forward to a bright future after taking the helm at a couple of Ayrshire’s best-loved venues.
Jon Neil and Hugh Hannah have stepped up to lead the Stage Door Cafe and Hollybush Inn after being key players at both venues for a number of years. The vastly experienced pair take charge of the popular sites which, until now, have been part of the same group as the famed Drunken Coo Steakhouse run by top chef Chris Steele.
Jon and Hugh, who are trading under the JNHH Hospitality banner, say it’s an exciting new era at both venues with intentions to further develop the offering at both sites.
Jon, who turns 40 this year, told Ayrshire Live: “I’ve been in the hospitality business for more than 15 years since I started as a Kitchen Porter at Brig O’Doon and have worked my way to the point where it was always my ambition to take on a challenge like this.
“When Chris came and said he was stepping back, it was a big moment as he’s been a bit of a mentor to me throughout these years, so taking on the Stage Door seemed like the obvious move. Myself and Hugh are well known faces at both venues having been there for many years – Hugh’s nickname is ‘Mr Hollybush’ he’s so attached to the place!
“So the good thing for customers is that they know the two restaurants are in safe and familiar hands. It’s business as usual in that regard and we’re looking to the future now with some exciting plans. Venues like the Stage Door come with such history attached to the Gaiety and we take great pride in that.”
Hugh, 38, has been the long time general manager at the Hollybush just a few miles outside of Ayr and admits it’s a dream come true to finally take the reins.
He added: “It’s a fabulous venue and the customer loyalty is what makes it so special. We pride ourselves on the service and quality of food and the potential is there to keep developing at both sites, and that’s what we want to do.
“Both here and the Stage Door are two of the most established eateries in the area and we will ensure they stay that way. It’s all about maintaining standards and both myself and Jon know what it takes to do that at both venues having worked at both for so long.”