Havant baker says online selling is 'key' to surviving second lockdown

HAVING an online marketplace is going to be key for local businesses surviving the second coronavirus lockdown.

As ‘non-essential’ retailers prepare to close for four weeks following Boris Johnson’s announcement on Saturday evening, companies are evaluating their options for the coming month.

Havant-based baker Neal Ellis, owner of FNK Pies, is urging people to get online to continue trading.

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Neal has been selling vegan pies for seven years - but times have been tough since the first lockdown began in March. Picture: Chris Moorhouse (011219-35)placeholder image
Neal has been selling vegan pies for seven years - but times have been tough since the first lockdown began in March. Picture: Chris Moorhouse (011219-35)

He said: ‘When I first started out I was just doing things from my kitchen – now I have my own shop in town.

‘The past couple of years have been really great, but lockdown put a lot of things into question.

‘Having an online supermarket has been a genuine life-saver for me, so I hope it’ll keep things ticking over in this next lockdown too.’

Neal has been a baker for seven years, specialising in vegan pies.

His creations include a saag aloo with mushrooms and dahl and a Kenyan curry pie.

Through his website, people can have the pies delivered straight to their door – a service which he believes other companies can adopt.

‘If they can’t get to the shop, you can always bring it to them,’ he said.

‘It’s really key to have that option and I hope other companies around here follow suit.

‘Lockdown is going to be tough for everyone, but we’ve got to try and make the best of it.’

When the second coronavirus lockdown begins on November 5, all non-essential retail will be closed – though schools and universities will stay open.

The furlough scheme, which sees employees take home 80 per cent of their usual pay, will be continued.

Chancellor of the exchequer, Rishi Sunak, is set to announce further measures later today.

A message from the Editor, Mark Waldron

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