After running their restaurant for 15 years, owners Anna and Tim Dover have made the heartbreaking decision to close the doors to The Roost Restaurant and Grill.
The popular Perthshire favourite was featured as a recommended business in the Michelin guide and has won multiple accolades, including AA rosettes for their a la carte menu which focuses on British fine dining.
The couple put the venue on the market three years ago for £450K, which included the the premises, as well as the three-bedroom house the family currently live in next door.
Now, however, they will focus their attention on their new career paths and spending more time with their nine and 15-year-old children.
The restaurant in Bridge of Earn officially closed its doors on Sunday (November 6) and while a buyer is still to be found, Anna and Tim decided with the cost of living crisis that they couldn’t continue.
Price hikes and staffing shortages were just two of the factors that lead them to the decision to close.
However, while this will affect the local community, Tim says he will now have more time to focus on his chef lecturing at Perth College and Fife College, and it will also allow Anna to pursue her previous career in law.
Where it all began
Tim first started as a chef at the young age of 15. He and Anna took on The Roost Restaurant and Grill 15 years ago, with Anna heading up front of house and Tim, naturally, in the kitchen.
After 11 successful years, the head chef and owner felt he was no longer learning or developing and had a “craving to learn something new”.
Landing himself a position as chef lecturer at Fife College and Perth College, Tim started teaching both practical and theory for HND professional cookery courses and foundation apprenticeships for school children in May 2020.
The 47-year-old initially started off working just 12 hours a week, working around a busy restaurant schedule, but is now working full-time, educating the next generation of chefs that will take the industry by storm.
“Teaching at the college ticks those boxes for learning something new, because I am constantly going through courses to help with my teaching,” Tim said.
“Having real industry experience means you can transfer those examples into your teaching which is an important aspect.
“I get a lot out of it personally, and want to follow it as a career path.”
Staff shortages
Initially, when Tim’s lecturing job became more demanding, he and Anna decided to employ staff to replace them and have the restaurant running while they explored other interests.
However, due to the intimate nature of the 30-seater restaurant, the staff struggled with the customers’ expectations of seeing the couple who were in hot demand from those visiting.
Tim also explained that the staff struggles they had faced prior to the pandemic were further exacerbated during it and this current cost of living crisis period.
“Financially the venue has been quite sound, so we were going to run it up to Christmas and if we didn’t have a buyer for the business then we would close,” Tim added.
“But our hands have been forced because staffing has been a real issue for us for the past year and a half. Since covid people have had a rethink on what they want to do, and the ball is more in the employee’s hands now.”
As for the most current staff, one is moving on to become a coach driver, their head chef moving into a job with less working hours, and the other eight team members are either at school and university and didn’t rely as much on their job income. To Tim and Ana, it seemed like the best time for everyone.
Focus on family
With both parents focused on the restaurant it was challenging for the family to spend time together, with one having to be present at the venue, while the other looked after their children.
And although they may not have found a buyer, Tim and Anna aren’t too worried as they are also considering turning the restaurant into one large house.
Tim added: “We have two children and they are both at ages where they need a bit more attention from us.
“Either I’m in the restaurant and Anna has the children, or vice versa, and as far as quality of family life it has been quite poor. It is something we want to amend moving forward. Now I feel a sense of freedom and I can concentrate to my family.
“The whole business came from me, a pen, and a bit of paper, so when you reminisce it can feel quite emotional.
“But the level of commitment that business requires is something we aren’t willing to give anymore.”
Conversation