Becketts in Southsea ready for Christmas

DESPITE several setbacks, a restaurant is continuing to come out stronger and is looking forward to a successful festive period.
Head chef, Jack Sancherey-Evans with general manager, Terence Carvalho at Becketts in Southsea.Head chef, Jack Sancherey-Evans with general manager, Terence Carvalho at Becketts in Southsea.
Head chef, Jack Sancherey-Evans with general manager, Terence Carvalho at Becketts in Southsea.

The team at Becketts in Southsea is optimistic about the coming few months with plans to facilitate several socially-distanced work Christmas parties.

Terence Carvalho, general manager, said: ‘We’ve had people stretching their work Christmas parties over a week or a few days, with six employees coming in at once to celebrate together and then the next six coming the day after and so on.

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‘It’s a clever way to do it while keeping safe and it’s definitely something we’ve seen more of recently. It’s good that people are still able to celebrate, albeit a little differently this year.

‘We’ll also be doing all we can to make celebrations as special as they can be.’

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The restaurant team, including head chef Jack Sancherey-Evans, ploughed on with plans to design and release a festive menu, despite all of the uncertainty around the industry.

Terence said: ‘2020 has been such a difficult year for the hospitality industry. No event has impacted the sector like Covid-19 and it has hit businesses and individuals across the world, but Becketts has risen to the challenge and we are indebted to all of our staff who have helped make our success possible.

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‘There’s been so much that could have potentially held us back this year, but I think everyone at Becketts would agree that we’ve come out even stronger. We couldn’t have done it without everyone in the team working so hard - and, of course, our loyal customers who have kept us going.’

The newly-launched menu includes classic dishes such as Turkey roasts, as well as more unique meals, crafted by head chef Jack Sancherey-Evans, such as a root vegetable croquette.

There is also a range of meals with freshly-caught fish from Southsea fish market, Viviers, which Jack sourced all of the restaurant’s seafood from after growing up with family members who also shopped at the market.

Jack said: ‘I think it’s really important to buy fresh, local produce, especially at a time like now - shopping local is so important and we want to play our part in supporting other Portsmouth businesses.’​​​​​​​

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