Crowd-funding appeal to help Yorkshire hotel survive

The problems facing the hospitality industry due to the current pandemic cannot be over stated.

With the closure of pubs, restaurants and hotels many have found innovative ways to survive.

Some have decided to run a takeaway and delivery services, others have cooked for the NHS and key workers. Others have had no choice but to furlough staff and close albeit hopefully temporarily.

When boutique hoteliers John and Sue Rudden of Grassington House in the Yorkshire Dales first found themselves staring into the abyss of lockdown, they found the strength of spirit to fight for the survival of their business while at the same time becoming champions of their local community.

Within 48 hours of closing as an award-winning restaurant with rooms on March 20, this determined couple began to re-invent the family business in order to survive.

With no village store in Grassington at that time (the local convenience store having been closed for renovations some time before), it made perfect sense to John, as a master chef, to make sure that none of their produce went to waste.

As the local community, many of whom are elderly, were being advised to stay indoors and avoid travelling to supermarkets, the terrace of Grassington House was transformed overnight into a pop-up outdoor shop and deliveries made to the elderly and self-isolating.

And so Ruddens Rations was born, immediately offering all the fresh produce for sale in a safe environment, with the terrace railings providing a natural social distancing barrier. Helping to keep the independent suppliers of the produce in business, seven types of flour, yeast and oil were available for villagers to take away in their own containers, along with meat, fish, fruit, vegetables and dairy produce.

Transforming their lives, from hotel award recipients one week to taking up the mantle of market stall traders the next, John and Sue set to, tirelessly working six days a week outside on the terrace in sun, wind and rain.

In doing so, they have grown a devoted following, winning the hearts of the villagers for providing a life-line, from the grateful elderly for their home deliveries to the children who love the free fruit they are given, bringing pictures of cards and thanks for ‘Super Suey the Fruit Lady’.

“I can honestly say I love my new role as Super Suey the fruit lady!!! When all this is over I hope all the little children continue to come visit me. Each day the little gifts keep me going,” says Sue.

As it became clear that COVID19 was not going away anytime soon, John and Sue continued to evolve the business to cater for the customers’ new needs.

Once the initial fears of essential food shortages had subsided, the villagers soon clamoured for a taste of the fine dining experience they missed in lockdown.

John was quick to gear up for providing haute cuisine take-away. Favourites such as his signature dish ‘rag pudding’ were soon available for customers to re-heat, with side dishes and desserts to provide a gastronomic dining experience at home.

Then came the pies. It started with two and word quickly spread. The next time he sold 17 pies in 20 minutes fresh from the oven.

The Ruddens fell in love with Grassington House in 2008. Originally from Skipton, John trained at the Angel Inn at Hetton and returned to his Yorkshire 
Dales roots having made a name
for himself in the North-West where he was awarded Chef of the Year three times as chef and partner of the acclaimed White Hart, at Lydgate.

Sue, up until coronavirus, managed the front of house team.

Very early on the Ruddens became aware that they were among those businesses whose eligibility criteria fell between government aid schemes so that, while staff could be furloughed, their own personal income was not protected.

There was no local council grant and the bank declined to provide support.

Desperate to ensure the long-term survival of Grassington House for its 20-strong workforce in the future, the Ruddens have adopted an initiative launched by Crowdfunder, setting up a fundraising page to allow customers to pledge funds now to be redeemed in the future for meals or accommodation.

Each pledge is rewarded with 20 per cent added value when redeemed. They have already raised more than £20,000.

“We’ve done everything we can to support the food lovers in our community and it’s heartwarming that our crowdfunding ‘pay it forward’ appeal has enabled people to show their appreciation by helping us to survive this difficult time,” says John who has issued on a thank you video message on Sue’s Facebook page.

“I would like to say a big thank to everyone for all their support.

“It’s really touched our hearts that the brand we have built up over the last 12 years is so highly thought of in the community and how much Grassington has shown their love for us and our staff.”

For more information or to make a pledge visit www.crowdfunder.co.uk/grassington-house-coronavirus19-support-us