the new Fraserburgh café that fights food waste


There are three pillars of the Fraserburgh Gumboots Concept Eatery cafe.

The first, the fight against food waste. The second is the tempting food and drinks served to customers. And last but not least, the very close-knit team of three people.

All are of equal importance to owners Terri Crowther, Luis Fonseca and Livinia Price.

Gumboots is located on the grounds of the Lakeview Garden Center at Cortes Junction, Lonmay near Fraserburgh.

Chicken skewer with fries, one of the many mouth-watering dishes available at Gumboots.

The 60-seat restaurant opened its doors on Saturday July 9 and plans to offer a unique dining experience to customers.

Ever-changing menu

“We aim to be different in every aspect,” said Terri, originally from Cheshire but currently residing in Lonmay.

“This includes different good quality, freshly prepared foods at reasonable prices and healthier with European and African influences.

“The atmosphere will be holiday-like and we will have themed evenings, which no other restaurant offers in the region.

A loaded hot dog.

“The beauty of being a ‘concept’ restaurant is that we can change or add to the menu as often as we want.

“We don’t have to stick to one type of food, we can experiment with exciting new dishes all the time to see what people like and want to eat.”

Luis’ invention, breakfast tortillas, are served until noon, accompanied by breakfast breads and poached eggs with avocado on toast.

Terri on the terrace, which can accommodate 20 customers.

Loaded hot dogs, loaded fries, burgers, goat cheese and beet salad, sandwiches, soups and paninis are among standard menu items, while dessert options include waffle bananas belgians and bran and date muffins.

“We were told our loaded hot chocolate was the best ever,” Terri said. “And we serve really good Italian coffee.”

Where does the fight against food waste come from?

The majority of items on the Gumboots menu are fresh and made to order.

However, Terri, Luis, and Livinia aim to take reservations for their daily specials menu, so when it’s gone, it’s gone.

The team buys only what is needed and often creates new dishes to add to their specialty board to use up leftover produce before it expires.

Inside the Gumboots Concept restaurant.

Terri said: “This approach saves food waste and money. We are happy to know that every plate of food we serve comes back empty from the tables, even if it is generous portions. »

All fruit and vegetable peelings are also placed in a compost heap, and oil, plastic waste, cardboard, bottles, boxes and cartons are recycled.

The power of three

Terri, originally an IT consultant by profession, has always been interested in starting and running her own business.

She, Luis and Livinia have been involved in the hospitality industry for decades and have experience working in different areas across the country – and the world – including Portugal and London.

Before Gumboots, Terri had been looking forward to opening a restaurant since 2004.

Cod jambalaya.

However, it was not until this year that the idea saw the light of day. And the entrepreneur quickly made sure that Luis and Livinia were on board.

Luis said: “It was never on my agenda originally, but after some heated discussions with Terri, she convinced me.”

Livinia added: “Since working in the hospitality industry, I have always kept an eye out for any opportunities.

“I used to run an Afro-Caribbean cafe in Aberdeen, but it closed due to the pandemic. When the opportunity for rubber boots presented itself, I jumped on it this summer.

From left to right, Terri, Livinia and Luis.

The building already had a commercial kitchen when Terri purchased the property in 2010 as it had been run as a cafe in the past.

But the refurbishment for the inauguration of Gumboots took two months, the work of which was carried out by the team.

The building measures 13m by 8m and has a capacity of 40 seats inside and 20 on the terrace.

‘Sky is the limit’

Terri went on to say, “We’ve only just started and it’s exciting to know that our menu will grow and change seasonally and evolve over time.

“The sky is the limit and the most exciting thing is seeing our culinary ideas come to life and customers enjoying our dishes and coming back regularly to try something new.”

Terri, Luis and Livinia hope to launch a take-out service soon where customers can order everything from loaded hot dogs and coffees to sandwiches and soups.

A breakfast tortilla.

Gumboots Concept Eatery is open 8 a.m. to 5 p.m. Monday through Friday, 8:30 a.m. to 5 p.m. Saturday, and 9 a.m. to 5 p.m. Sunday.

These hours may change during the winter, but any updates will be posted on the Gumboots Concept Eatery Facebook page.

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