Cumbria’s staycation tourism boom is likely to vanish next year, according to one of the county’s most experienced hospitality leaders.
“I think next summer we will see everyone jumping back on planes for the Med,” said Antony Penny, who is a hospitality consultant with clients including the resurgent Farlam Hall near Brampton.
He said the COVID-19 pandemic is the biggest crisis to hit hospitality in his 30-year career.
“We have been somewhat protected because people have taken staycations in the Lake District,” he said.
“Hospitality businesses are going to have to be creative and identify niche markets, because I don’t think the unconstrained demand which we have seen this year will be evident next year.”
Antony managed The Crown Hotel at Wetheral as well as a series of four-star hotels for Thwaites and was Hospitality General Manager at the Lakes Distillery near Bassenthwaite.
He launched his own business, AWP Consultancy, last month specialising in hospitality consultancy and business coaching.
His clients include Farlam Hall hotel and restaurant which is undergoing a multi-million-pound transformation under new
American owners. He is also advising Carlisle chef and entrepreneur James Hill with his new city restaurant Oka.
Antony believes action must be taken in the hospitality sector to tackle the staffing crisis which has been forcing venues to cut their opening hours.
“After Brexit a lot of Eastern European staff went home,” he said. “I whole-heartedly agree with Tim Farron’s proposal to bring in a new visa system.”
The MP for Westmorland and Lonsdale wants the Government to issue visas to allow younger European workers to come and work in hospitality in Cumbria.
Antony, of Melmerby, also believes hospitality leaders will need to look at salaries and working conditions.
“People’s priorities have changed after 18 months at home on and off,” he said.
“Some of the chefs I have spoken to have lost their passion for the high pressure 50-hour weeks.
“I was talking to a friend yesterday who has handed in his notice as executive chef because he wants to be able to take his little boy to football training on a Saturday.”
