charlie's bar

Charlie's Bar: A Legacy of Resilience Unveiled

Author Avatar

Updated on March 20, 2024

View transcript

‘They say a rolling stone gathers no moss, and Charlie’s Bar is a prime example of this adage. Having stood the test of time since 1944, it’s transformed from simple watering hole to resilient community hub.

This legendary establishment has witnessed the ebb and flow of the city’s history, all the while adapting, innovating, and even thriving amidst adversity. But what’s the secret recipe to Charlie’s Bar’s enduring success, and how does it plan to keep the momentum going?

Stay tuned to peel back the layers of this extraordinary legacy.’

Establishment and Evolution of Charlie’s Bar


Dating back to the throes of World War II in 1944, Charlie’s Bar was initially established by a dedicated granddad for a mere £7,000, setting the stage for a resilient legacy that would weather the test of time and adversity.

Despite wartime rationing of whiskey and other commodities, the bar offered a warm welcome, particularly to American troops stationed nearby, thereby embedding itself within the community’s fabric. The 1944 establishment showcased a distinct wartime resilience that was mirrored in the bar’s evolution.

The discotheque addition in 1978, the refurbishment following a bombing during the Troubles from 1996 to 2001, and the capacity increase to 220, while preserving traditional elements, reflect Charlie’s Bar’s ability to adapt and flourish amidst challenges.

Its story is a testament to resilience, adaptation, and the enduring appeal of a friendly local.

Adapting Business Operations Amidst Challenges

charlie's bar

Navigating the tumultuous seas of modern-day business operations, Charlie’s Bar has deftly adapted to the challenges that come its way, with the family-run bar managing everything from social media and their website, to accounts in-house, all while maintaining a traditional approach. Operational strategies have shifted to being more customer-centric, ensuring that every patron feels welcomed and valued.

In response to the COVID-19 pandemic, they’ve made crucial adaptations, implementing strict safety measures such as mask-wearing, social distancing, and regular sanitation. They’ve also adjusted to reduced capacity and limited opening hours to ensure customer and staff safety. Despite the hurdles, the resilient team at Charlie’s Bar continues to plan for a return to normalcy, proving that they’re indeed a legacy of resilience.

Community Engagement and Social Contributions

charlie's bar

While maintaining safety measures and adjusting to modern business needs, Charlie’s Bar also keeps its heart in community engagement, serving as a social hub that has welcomed regulars for decades.

It’s not just about the drinks; it’s about creating social gatherings where patrons can share stories, laughter, and camaraderie. The bar’s walls resonate with the joy of community support, as they’ve been witness to countless celebrations, fundraisers, and local events.

Regular live music nights foster a sense of belonging, while also offering a platform for local talent. By embracing its role as a cornerstone of the community, Charlie’s Bar has become more than a watering hole – it’s a home away from home, a testament to the power of social bonds and community resilience.

Innovative Approaches and Future Aspirations

charlie's bar

Looking towards the future, Charlie’s Bar boldly charts a course of innovation, planning to breathe new life into its discotheque with live music events and even considering the addition of a gin and cocktail bar extension. This vision reflects their commitment to enhancing experiences for their loyal patrons, while also appealing to a new generation of customers.

Revenue diversification is a key part of this strategy, ensuring the bar’s financial stability in a changing market. Charlie’s isn’t just chasing trends but rather, they’re forging their own path, blending traditional charm with modern advancements. Their innovative approaches show a dedication to adaptability and customer satisfaction, promising an exciting future for this beloved community hub.

Industry Trends and Appreciation for Support

charlie's bar

In the ever-changing landscape of the hospitality industry, Charlie’s Bar remains keenly aware of emerging trends. This includes the rising importance of upskilling, the appeal of outdoor spaces, and an increased emphasis on creating memorable hospitality experiences.

Drawing on industry collaborations, they’re constantly refining their approach to meet evolving customer needs and preferences. Government assistance has played a crucial role in enabling Charlie’s Bar to navigate through the challenges posed by recent global events, and the appreciation for such support is immense.

This support, coupled with their resilience and commitment to adapt, has ensured that Charlie’s Bar continues its legacy. They stand strong in the face of adversity and remain a treasured fixture within its community.

Frequently Asked Questions

What Inspired the Original Founder to Establish Charlie’s Bar During Wwii?

The original founder’s motivation to establish Charlie’s Bar during WWII was sparked by a desire for social camaraderie amidst the harsh war times. He saw an opportunity to provide a welcoming space where both locals and American troops could unwind.

His vision was to create an establishment that would serve as a beacon of resilience and community spirit, even during the most challenging times. Thus, Charlie’s Bar was born.

What Unique Challenges Did the Bar Face While Refurbishing After the Bombing During the Troubles?

During the restoration after the bombing, Charlie’s Bar faced unique challenges. The aftermath was devastating, forcing them to rebuild from scratch while preserving the bar’s traditional elements.

They grappled with financial strains, sourcing period-appropriate materials, and adhering to updated safety regulations. Despite the hurdles, they were resilient, turning the tragedy into an opportunity to enhance the bar’s capacity and overall appeal.

How Does Charlie’s Bar Manage to Maintain Its Traditional Approach While Adapting to Modern Trends and Technology?

Charlie’s Bar skillfully blends digital adaptation with traditional preservation. They’re not shying away from modern tech, handling social media and website updates in-house.

Yet, they’re keeping their traditional approach alive, emphasizing personalized service and maintaining their classic ambiance. It’s a delicate balance, but they’re managing it well, proving that tradition and innovation can coexist in harmony.

Can You Share Some Memorable Stories or Experiences From the Regular Patrons Who Have Been Visiting Charlie’s Bar for Decades?

One patron’s loyalty to Charlie’s is legendary. He’s been visiting since the ’70s, always ordering the same drink and sharing brilliant anecdotes. He saw the discotheque birth, the Troubles’ bombing, and the grand reopening. His tales evoke laughter, tears, and a sense of unity.

His stories aren’t just bar tales; they’re a chronicle of Charlie’s resilience. He’s a testament to the bar’s tradition, its evolution, and the bond it continues to foster with its community.

What Lessons Has the Management of Charlie’s Bar Learned From the Pandemic That Will Influence Its Future Operations and Strategies?

Through the pandemic, Charlie’s Bar’s management has learned the importance of adaptability in survival. They’ve enacted safety measures and embraced changes in capacity and hours, while staying true to their traditional approach.

They’re planning for post-COVID strategies which include innovative improvements, new revenue streams, and expanding capacity.

The pandemic has reinforced their resilience, while highlighting the need to balance safety, community engagement, and business operations.


From its inception in 1944, Charlie’s Bar has stood strong, weathering every storm with resilience and innovation. Its enduring commitment to community engagement and personalized customer service has made it more than just a bar.

As Charlie’s looks to the future, it continues to evolve, embracing industry trends and inspiring change. Amidst all, its appreciation for unwavering support is profound.

Indeed, the legacy of Charlie’s Bar is a testament to its enduring spirit and adaptability.

Video Transcript

Speaker 2 (00:06)
So welcome to Amazing Food and Drink. I am absolutely delighted to have Una Burns with us today, who’s manager of Charlie’s Bar in Enniscillin. How are you doing, Una?

Speaker 1 (00:16)
I’m great, thank you.

Speaker 2 (00:18)
Absolutely brilliant to have you along today. So now tell us a little bit about yourself and the business.

Speaker 1 (00:24)
So my name’s Inna Burns, as you said. I started in the business when I was 15. Collecting Glasses. So the business actually began in 1944. It’s my grandad that owned it originally, and then my father bought it off my grandad. So I’m the third generation to be involved in the business. And so as I said, I started collecting glasses when I was 15. And since then, it’s been a massive part of my life. I worked on it weekly at that point, and then I left for a few years to do teaching, which I really enjoyed. But I’m back behind the bar. I think that was what it was meant to be. And it’s great And his dad’s still there, so he’s coming up on his 39th year in the business. My granddad did 38 years. So it’s great. And we’re really enjoying every minute of it at the minute.

Speaker 2 (01:10)
Absolutely brilliant. That actually mirrors my career ever so slightly. I started off as a barman and now I’m a lecturer.

Speaker 1 (01:18)
Oh, very good.

Speaker 2 (01:19)
Absolutely brilliant. I must say now being in the bar game is great. It’s absolutely brilliant to meet people every single day and to help them and have a wee bit of crack. Do you find that yourself?

Speaker 1 (01:32)
Absolutely. And I think especially now with the pandemic, I think people… I didn’t realise completely how much people really rely on the bar for that social aspect, even myself. And when we closed the first time, one of our customers actually cried at the door and he was the second man in when we opened again. But it’s just that, that you don’t really realise what you’re giving to people is that social aspect as well. And it’s an experience.

Speaker 2 (01:57)
Absolutely. It’s like the hub of the community, isn’t it?

Speaker 1 (01:59)
A hundred %, yeah. And I think especially with Irish bars, there’s something that we call it musical six. Whenever a group leave and there’s one or two left, they just join another table, which is really nice.

Speaker 2 (02:13)
Brilliant. Absolutely brilliant. There is such a social aspect about bars learning in its class. So tell me about your role in the business now in a place.

Speaker 1 (02:23)
So I’m a manager in the bar, but because of the nature of our bar, it’s quite a traditional family-run business. And It’s always been that way, and we’ve always liked that part of it. And I think the customers have liked that aspect of it. But as a result, we’ve kept most of it in-house. So I know in Belfast, you’ll have bars that are outsourced their social media and their website and their clients and all of that side of things. And we don’t. We keep it all in-house between myself and the staff. And I think that gives our business a little bit extra. It gives us that personality. So, yeah, I am the manager, but I feel like I’m juggling at at some point.

Speaker 2 (03:01)
You wear many hats, do you?

Speaker 1 (03:02)
Yeah, or try to. Brilliant.

Speaker 2 (03:06)
So tell us a wee bit about the history of the bar then. You mentioned your granddad started in 1944. So tell us about that.

Speaker 1 (03:13)
So we actually bought it at the time, which is hard to believe, for £7,000. And it was in the height of World War II when he bought it. So whiskey was rationed. And I know dad said you had to sign, a public had to sign every time they got a bottle of whiskey. So it probably wasn’t the easiest time to open a bar, but he did really well and welcomed anybody, anybody and everybody, American troops at the time as well. So he opened in 1944, and then he actually extended and opened a disco back in 1978. And we obviously have updated the disco since then, but we still have the merge and elements of the disco still in the current bar. So he opened that disco and then my father took it over. He bought it off, grandad. And Again, it was a tough time. It was the troubles. And the bar was actually bombed. So there were children in the bar at the time. Thankfully, no one was hurt. But it just meant another project, I suppose. So from 1996 to 2001, there was a massive refurbishment of the bar. So it went from 100 people capacity to 220, which was brilliant.

Speaker 1 (04:23)
But we kept the traditional element of the bar, and it’s still very much there. And we still have customers. I’m speaking to a guy this week, his name is Ned Lunny, and he’s been coming to the bar for 70 years. So he actually remembers my grandad and remembers my father as a baby in the bar.

Speaker 2 (04:40)
70 years? That is up. He should have a seat with his name on it.

Speaker 1 (04:44)
I know. He had a Guinness the other day and he was just in great form, but he’s just full of stories, which is great.

Speaker 2 (04:51)
Brilliant. You should actually make a recording of that and get him to tell some of those stories for posterity, honest to God.

Speaker 1 (04:57)
I should.

Speaker 2 (04:58)
But I don’t know if- They’re really cute.

Speaker 1 (04:59)
Some of them It could be aird, but yeah, it does.

Speaker 2 (05:03)
Super. So 70 years, and I’m actually delighted that you still call it a disco because that makes me feel good. I don’t feel so old now. Brilliant. And does disco still go?

Speaker 1 (05:14)
So good question, actually. For about 10 years there, it wasn’t going. We had it, and then it was just a lot of work for my father with bouncer. And then discos can bring trouble and things. So it had been left for 10 years there, and it was just really being used for private events, for birthdays and christenings and things. But it’s a brilliant bar. And there was three quarters of a million spent on the bar. So we are actually in the process of reopening it. So we opened it the last two weekends and it was really busy. We actually had a waiting list. So it wasn’t opened as a disco, but it’s just live music when that returns. And we’re looking now at extending our menu to offer gins and cocktails upstairs. So it just gives another dimension to the bar and means that bar is still being used to some extent.

Speaker 2 (05:58)
Absolutely. You want to cash in on all these latest trends and fads. So a nice gin bar upstairs would be lovely.

Speaker 1 (06:04)
Yeah, I know. I’m thinking that might start for my sad for my weekend’s off.

Speaker 2 (06:09)
Brilliant. It’ll be like a busman’s holiday for you. So tell me, why have you had to adapt with all this nonsense that’s been going on the last year, year and a half?

Speaker 1 (06:16)
It’s constant. We’ve been adapting every day, nearly. Obviously, with the guidance, you have to follow things like the masks and social distancing, reduced capacity, reduced opening hours. And We’re just responding to everything as best we can. The council were in, the police we’re in, and we’re happy, but we are just pining after the date that we can return to some form of normality. Our customers love being at the bar. They love the students at the bar, and they are missing that. But I think people are happy to just be open at the minute.

Speaker 2 (06:49)
Yeah, I actually agree with you. I think people are just so delighted to get out in any shape or form because it’s been a tough time for everyone, particularly people in the hospitality industry like yourselves.

Speaker 1 (07:00)
And I think people within music as well. During the pandemic, we ran Facebook Live because we would have normally music every weekend. And we thought it’s so hard on musicians that still haven’t got back to any form of all the time work. So we ran Facebook Live where they did basically a live gig from their house, and it was streamed through our Facebook account. And what was really good about it was customers were able to interact on the comments. So they were interacting with each other and with the person who was singing, which was great. They were able to make requests, and it just brought a bit of that Charlie’s atmosphere back into people’s lives.

Speaker 2 (07:37)
That’s absolutely brilliant. And you may well have read my questions here because that leads me on really well to, what are you doing with social media and what strategy did you come up with? That’s been absolutely outstanding.

Speaker 1 (07:48)
Well, that was one of the things I think we needed to focus on whenever the pandemic hit. We heavily relied on social media to communicate with the customers. And so we started an Instagram page and we got a new website. And we really wanted to increase our presence online with regards to our Facebook account. And that was one way we did it, was through the Facebook Live. We also actually asked customers for feedback. So when we were closed, we started to look at our menu, ask customers what do they want to see on our menu when they do return. And there were things that we probably wouldn’t have thought of, things that we maybe wouldn’t have bothered getting in only for that post. And as a result, we have got in on the back of And what was interesting is somebody actually wrote to me and said, it’s lovely to see a bar that’s interested in their customers, even though the doors are closed. And so I thought that you don’t really know sometimes what impact you’re having on social media. But even sometimes we would get messages through our account and people felt that it was even at least nice to have someone to speak to on the other end, a familiar face or a name even.

Speaker 2 (08:55)
That’s brilliant because as you say, you don’t know what’s going on when the bar is not there and what people are actually missing out on. So that was actually brilliant. And the feedback is really good because you can then shape your products and the bar itself.

Speaker 1 (09:09)

Speaker 2 (09:10)
Yeah. Have you made any changes as a result of the pandemic? What have you done differently since reopening?

Speaker 1 (09:18)
Yeah. So there’s things like, for example, people had requested certain drinks, so we brought them in as a result. People had requested get vouchers, which we again had never thought of. So we started to offer those. We’ve We’ve done a lot of a complete declutter. We’ve cleaned the place up. We got it painted. We’ve applied for a grant to have some outdoor seating, which would be brilliant if we can get it. We’re hoping to hear now in mid-June for the outdoor space. And then we’re opening, obviously, our upstairs lounge. So we’re currently working with some people. I’m not going to say who you just yet, but on a cocktail menu and gin serves. And then we’re also trying to book people now for light music returning, hopefully in the coming So, yeah, it’s been a great time as well. I find COVID just to take a step back to evaluate what we had been doing and to see what can be done maybe better. A lot of our staff actually use the opportunity to upskill. So we’re listening to podcasts, had done some courses, and it’s really good. It gives them an opportunity to do things they probably wouldn’t have otherwise done.

Speaker 2 (10:22)
Absolutely brilliant. I know some of the bars in Belfast, for example, have started selling cocktails both on site and off trade. Maybe that’s something you consider?

Speaker 1 (10:32)
Definitely. And that is, I think even we were speaking about, if we start to offer cocktails that you can do the pre-mixed bottles, and then they can be put together, whether it is just as a tea, go or things like father’s Day coming up that you could actually make a hamper up. So people maybe don’t want to just get their bottle of Jameson anymore. They want to be a little bit more creative or they could actually request a certain cocktail if that’s what they know the person they’re buying for would like. So I think that’s one thing in hospitality, you never get the chance to just stand and think, what is going well? You’re always on the go. And I think that was the one thing for COVID. People really got an opportunity to stand back and look at what they were doing and see what can be done, maybe better. For us, we didn’t have much of an online presence before, and that’s something we’ve improved greatly, I think. And also just within the bar itself, using what we have to its full capacity, which wasn’t being done before.

Speaker 2 (11:28)
Yeah, you probably got a bit of time to be creative, where when you’re running the bar, you never get a minute, as you well know. So it’s really been a good thing for everyone, including the whole industry.

Speaker 1 (11:37)
Yeah. And even the bookings, we have found, actually, we’ve done walking only downstairs, but upstairs we’ve done bookings, which we never would have done before. And people wouldn’t have had any interest even in booking a bar normally. But we find that actually people really like upstairs because it means that they can book if they are going for dinner or, for example, larger parties that are maybe coming down for the weekend and want to know for a fact they have a table waiting for them after dinner. And that was something we just hadn’t really considered before. And it’s not added much to our daily job, but it’s just given people that security that they’ve got their dinner booked and they know they can come to us after. And there’ll be a table waiting on them.

Speaker 2 (12:17)
That’s brilliant. Absolutely brilliant. And that could well increase your foodfall over the next coming months, couldn’t it?

Speaker 1 (12:22)
A hundred %. Because actually we had initially started out with reduced capacity, but on the back of opening upstairs, we’ve now increase our capacity to what we probably would have had before. But it was COVID and the regulations have forced us really to make that decision.

Speaker 2 (12:39)
But what a decision it’s been. Brilliant. And tell me, how do you see the industry changing in the future? Do you think things are going to be much different, more different? Or what’s the story?

Speaker 1 (12:50)
I think people have upskilled a lot. I think over COVID, people have went and looked and tried to find other courses, things like, for example, cocktail making, whiskey has become a big thing now. We’re getting in whiskey that we never would have had before. The one thing I do worry about is that we’re losing some brilliant staff as a result of COVID and a result of furlough. And I think that’s hopefully going to come back. I just think that people are leaving maybe because they will have more security in another industry. But for those who are in the industry, I actually think in the long term, COVID will have had a really good impact because places that would never have had an outdoor space have now got an outdoor space. Places that would never have thought about doing takeaway service are now offering, as you said, cocktails to go, beer to go. Like us, we’ve extended our menu. We’ve refurbished the place. It has I think given a new lease of life to hospitality. And I think people as well have actually realised how much they value hospitality. We’re seeing so many groups just buzzing to be back and delighted to be back inside.

Speaker 1 (13:57)
And customers saying that in the first lockdown, they were happy at home and they were going out for their walks and maybe the drink was cheaper at home. But actually, as a month or two passes, it’s not that you’re coming in for the drink. It’s actually the experience. It’s the crack that you have when you’re in the place.

Speaker 2 (14:13)
So to be fair, I actually agree with you. I think as customers, we’ve probably taken the hospitality industry for granted. It’s only when you haven’t got it that you realise how much they actually do.

Speaker 1 (14:25)
And especially in Northern Ireland, because what we are finding is there are so many more people staying in Northern Ireland this summer, maybe because they have to, but they’re coming, we’re having a lot of visitors. Maybe it’s their first time in from Anna and are really enjoying it. And maybe if COVID hadn’t have happened and these regulations weren’t in place, They would have went abroad. So I think it’s given people the opportunity to appreciate actually what’s on their doorstep and to really support local.

Speaker 2 (14:52)
Yes. Staycationers is the term, isn’t that right? Yeah. Brilliant. So tell me, if I’m considering I’m doing a job in this industry. I want you, Una Burns, to sell me it now.

Speaker 1 (15:04)
I’ve left and I care back. I just think there’s no other industry that you can meet all walks of life. And when people come into the bar, they are just delighted to be in, and particularly at the minute. And I just think there’s a massive buzz. I think there’s so many opportunities for development, both within a bar and further afield within the industry itself. We have huge potential in Northern Ireland, and I think that we’re I see in the support from the government and from other agencies to really push hospitality. And I really think that now is the opportunity to come into hospitality because I think we’re going to have a real eruption in the coming years. We’re seeing all of these trends coming through. We’re seeing that people are wanting to stay in Northern Ireland, and there’s huge talent within Northern Ireland as well. And I just think it’s such a fun industry to work in. And although some would argue that it’s unsociable hours, I actually think it’s great because you get both. You get your days off when you want them. You can book your time off, which I could never do in teaching.

Speaker 1 (16:04)
And you just get a great bunch of people who really enjoy their jobs and, in our case, want to meet the bar and experience the best it can be.

Speaker 2 (16:16)
Might take a wee race back in that trade, now, the way you’re sitting very well. So tell me, you mentioned support there. Have you had much support and do you envisage more support coming in the future?

Speaker 1 (16:27)
We have. In fairness, we’ve had a really good support in the government. And I think had we not have had, it would have been a much more difficult situation in the last year. It would have been much more challenging. We obviously had the furlough and we also got the grant. There are numerous grants now available as well, two businesses, and one of which we’ve applied for. We would never have considered outdoor sitting, really. But because that grant is available now for revitalization, we have applied for that. So I think there is support there if you are willing to look for it. In terms of training, Diageo have been brilliant. They’ve done an upskilling Raising the Power programme. And I know many of our staff and myself as well have listened to their podcast, have listened to some of their webinars, and they’re brilliant. And you would never have the opportunity to listen to these leading experts, these world-class people. And you can do it at any time that suits you. So I can stick it on when I’m out for a walk, I can stick it on whenever I finish to shift. And it just gives you the opportunity to hear from a different perspective.

Speaker 1 (17:30)
It’s very easy to become tunnel vision. And I think the support’s there if you’re willing to look for it. And even within the industry itself, one thing that I find in Northern Ireland is there’s less competition between bars, but rather it’s a support. People are willing to give you the support and lend you that support if you’re willing to take it and go out and look for it.

Speaker 2 (17:53)
Brilliant. Absolutely brilliant. And that’s great to hear that you’re so positive about the support as well. And it’s good that things are being done the industry because it’s had a really tough time.

Speaker 1 (18:02)
It has. And I’m not taken away from that. It definitely has. And it will take a number of months, if not years, particularly for some businesses, to rebuild themselves. I know we’re in a position where we have quite a big premises. And so our lens itself in some ways, to social distance. And we were lucky that we had the upstairs bar. But I also realised there are bars right there that are much more confined. And so what they can do in those regulations is much more difficult. There are bars that I know I would have went to myself, very much live music bars. Without the live music, there has fallen completely. So I’m not taken away from that by any means. It has been a really tough time for the industry. And I think one thing this industry is showing is they’re resilient and they’re innovative. It’s been so impressive to see how people have adapted in what has been a ridiculously challenging time.

Speaker 2 (18:56)
Absolutely. Brilliant. So tell me, if I want to reach you online, how do you do it?

Speaker 1 (19:01)
So we have a Facebook- How to plug the bar. She have this plugged now. We have our Facebook page, which is Charlie’s Bar in the Skin. We have an Instagram page, again, the same tag. And then we also have website, which is charliesbarenessillin. Co. Uk. And we’re on TripAdvisor as well and on Google.

Speaker 2 (19:19)
Where are you in Enniscillin then for anyone who’s maybe driving?

Speaker 1 (19:23)
Yeah, we’re on one. Our actual address is One Church Street, but it’s basically the main street just towards the bottom of as a main street on the right-hand side.

Speaker 2 (19:32)
Brilliant. Absolutely super. And here is our last question, Una, and it’s a 64 million dollar question. What has the future to hold for Charlie’s Bar and indeed yourself, potentially as a new owner?

Speaker 1 (19:46)
We’ve really exciting plans in place now. Obviously, it’s all plans. We’re trying to get it all together at the minute. The last few weeks have just been hectic, even opening the downstairs. But it was great to get the upstairs open and to see that there was a waiting list. We couldn’t believe it. And we full capacity again last week. So we really want to build on that and to really have our upstairs open. In my mind, it would be great to have it open on a Friday and a Saturday night. Cockcakes, gins as well as your normal drinks that you would expect. I like live music. We would also love to be offering comedy nights as well. Hopefully, outdoor sitting as well whenever we get the good weather for it. And just really to build on what has been a very successful business up until now. That’s really my goal is to do that, really.

Speaker 2 (20:36)
Absolutely brilliant. And I can’t wait to have a nice pint of stout sitting outside, potentially in Charlie’s bar when I’m down there soon.

Speaker 1 (20:43)
Hopefully, you’ll need your umbrella.

Speaker 2 (20:45)
Definitely not. Una, I have to say that was absolutely brilliant. Really appreciate your chat. And we really wish you all the best from everyone here in Amazing Food and Drings. So thanks very much.

Speaker 1 (20:56)
A pleasure. Thank you for having me.

Speaker 2 (20:58)
You’re welcome.

Share with our social media

Leave a Reply

Your email address will not be published. Required fields are marked *