The Beach House Bistro and Bar was set up in 2012 by Cheryl Tchobanian and since then she has worked to maintain the bars luxury standards through lots of different means. These include renovating the bar multiple times and constantly updating the menus to add new food and drink for customers to enjoy.
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NewsTranscript
00:00Hello, my name is Luke Patrick and I'm a reporter for Blackpool Gazette. I'm here to talk to the
00:04owner of the Beach House Bistro and Bar here on Blackpool Promenade about how the Christmas
00:101C celebrations have impacted trade, how they've managed to keep the beach house a luxury brand
00:16since it opened in 2012 and the new renovations they are planning in January. Hi, I'm Cheryl
00:24I am one of the family owners at Beach House Blackpool which is the restaurant bar on the
00:30promenade. So how would you say that the Beach House Bar and Bistro differs from other bars
00:39and businesses in Blackpool? First of all we're independent, we're a family business, we all
00:44collectively work together whether it's the family of owners or the team of workers we consider
00:51ourselves one big family and we all strive hard to constantly make sure that we can offer
01:00a good product at a fair price. We want to give people the opportunity to come to Blackpool
01:07and think they're somewhere else. Remember, not that there's anything wrong with being in
01:12Blackpool but just transport them to give them memories, to give them feel good. We want people
01:18to come in here and feel that they belong here, that this to me is an extension of our own home
01:25and we want everybody that comes in here to feel welcome and to offer something that's high-end
01:33isn't always easy to keep there. You have to constantly strive to ensure that you work
01:39hard together to keep the brand alive, to keep digging your heels in, constantly working hard
01:48because people do deserve to have, everybody deserves to have a good time and we want to
01:55ensure that everybody that walks through this door whether they have a coffee, whether they
02:00have a lobster, they're made to feel welcome and they have a lovely warm service.
02:06You talked about maintaining that high-end brand, can you tell me about some of the ways
02:16that you've done that over the years? Of course, we've constantly reinvested into the business,
02:23we've changed Beach House so many times, we've had so many decals, we've had so many refurbs
02:30to keep ourselves alive, keep people coming, keep people wanting to come again.
02:37Food is Mediterranean, it's fresh, it's all homemade, everything is made from scratch,
02:44our bar offers really premium drinks that you would probably not see anywhere else other than
02:51in Manchester. We work hard to put a wine menu together, we work with Burtman Wine who we've
02:58worked with since day one to offer something that you can't get anywhere else, something that's
03:04unique to Beach House. One of the things that we're so excited about, we've just taken stock
03:12of some Armenian wine which is our heritage and we've been trying for about six years to
03:20get this product here and we finally got it so we're really excited about that.
03:25It's always looking how can you make this better, how can you offer something better for the
03:31customer that they're not going to get anywhere else. What made you want to set this up in
03:41Blackpool specifically? I've lived in Blackpool all of my life, I've watched the town develop,
03:50I've watched it evolve, I've watched the investment that's been put into the town and to be fair
03:59we love to go on holiday, we love to go out as a family and it's hard to go out and everybody
04:06enjoy themselves and it has something for everybody. We wanted to create a venue that
04:12both my husband and I would want to come to and I think then our children were
04:19late teens, early 20s, where they would want to come with their friends as well.
04:24So we tried to create this venue that was inclusive for everybody that everybody could come to and
04:32feel at home and have a nice drink and feel safe, feel wrapped around this nice environment
04:41and that's why it's so important to constantly aim higher to keep this environment
04:48a warm safe place where everybody wants to come to.