Keith Treggiden, General Manager of Rendezvous & Royal Oak and Slug and Lettuce on St Thomas Street in Weymouth has donated all his venues’ surplus stock to the local Weymouth Community Fire Station, Weymouth Community Hospital and the local paramedics.
All three bars’ surplus crisps, snacks, nuts, juices and soft drinks, were all donated to the invaluable community services to show their appreciation and ensure the people who keep them running could enjoy a break with a snack whenever they needed one.
Many of Stonegate’s furloughed teams have stepped up during each lockdown to support their local communities in a variety of ways, from mass 3D printing PPE for NHS staff during the first lockdown, to free school meals in the second, to crocheting ‘fiddle blankets’ for dementia patients this time around. This new initiative allows the pubs to continue their central roles in their communities, despite doors being closed.
Keith has been active throughout all three lockdowns, from helping to organise the Virtual Quayfest online festival that raised over £13,000 for the NHS, to ensure the well-being of his three teams by checking in and delivering small gifts to them on his bicycle.
Keith said: “I was absolutely delighted to be able to give something back to the people who have kept Weymouth safe over the last year. It’s not much but if we can show or appreciation by the small token of ensuring that each of these services has a free drink and a snack when they need one, then I am a happy man.
“We can’t wait to begin to reopen next month. It’s been a hard year, but as with everyone across the nation, we hope that this will be the last lockdown and we can start moving towards a new normal where we can see our family and friends and enjoy a great British Summer.”
Rendezvous & Royal are sent to reopen on Monday 12 April, with Slug and Lettuce following suit on Monday 17 May.
Colin Hawkins, Operations Director for Stonegate Pub Company, said: “We’re delighted to be able to give away our short-dated products to a range of worthwhile causes. We wanted to give each GM the autonomy to choose where it goes, as they all have relationships with their local charities and their fingers on the pulse of their local communities, to know exactly to who and where the food and drink would make the most difference.
“We’ve seen the most difficult year in most of our living memory over the last 12 months, but I’m delighted to say, against adversity, our teams continue to surprise us with their creativity, drive and ingenuity when it comes to making a difference to their local communities.”
