AT THE HELM

WE ARE MORE THAN FOOD AND DRINK; OUR ETHOS IS BASED UPON CREATING GREAT MEMORIES AND MAKING OUR CUSTOMERS SMILE.”

You’ll struggle to find someone more optimistic than Sally Marshall, founder of the Marshall Robertson Group, a hospitality group representing four individual restaurants and bistros - and undeniably one of the hardest hit industries during the pandemic.

By living and doing business by the mottos “one team, one family” and “kindness over everything”, Sally has powered through the challenges presented by the pandemic. She will even shortly be taking on a new venture on Yarm High Street – a restaurant-bistro which will create a further 15 to 20 jobs – and involved the purchase of a hot air balloon.

And, thanks to a property developer based in the North East, Sally’s business is also planning to expand to a brand-new retail outlet, due to be built near to the historic town of Bishop Auckland.

Reflecting on the last year and the Group’s response to the national and local lockdowns, she says, “Every business faces difficult moments and whenever we have been confronted by a challenge we have not only been able to produce a solution, but one that has improved the business and made it more resilient.

“I am proud of the fact that we can still identify opportunity even when things don’t always go to plan.’’

“A recent example occurred when we reduced the number of diners able to be seated at The Ship at Redmarshall to maintain social distancing and create a COVID-safe environment. This freed up extra capacity in the kitchen that enabled us to launch a takeaway service for restaurant-quality food, which has proved extremely popular.”

While Sally has innovated and changed her business during the lockdown, it’s been her “take one step at a time” approach which has empowered her and the team to design and plan to open two additional restaurants during the pandemic. It’s an attitude to business which she developed when she started in the industry, eight years ago with her son Toby.

“I was drawn into the hospitality industry when my then-teenage son Toby, who had trained as a chef, decided to launch his own street food business, The Asian Project.”

Between The Asian Project’s market stall - a bright orange gazebo, measuring three metres by three metres – and Sally’s home kitchen, she learned how to run a successful business.

“The Asian Project was a real learning curve. Toby was 18 at the time and I was able to support him on the legal side of the business and through networking, identifying and connecting with those who could help move the business forward.’’

“He may have been a teenager, but from an early age Toby possessed a strong entrepreneurial spirit – something that runs through the family – and we both have a natural ability to identify potential and develop opportunities that will drive the business forward.”

For Sally and Toby this meant building the business one step at a time or, as Sally puts it, in “bite-sized chunks”.

“We built slowly, first taking over the kitchen of a reputable restaurant on Teesside, which gave us a foothold into the hospitality industry. This arrangement was perfect as, at the time, we had no experience of running front-ofhouse and the bar.

“Once we got a handle on how to run a successful business, it was a matter of looking for the next opportunity, something that was both exciting and allowed us to develop our creativity.” Creativity is central to The Marshall Robertson Group – in fact, Sally credits their creativity as their USP.

“Creating stories behind our menus, together with a warm, welcoming atmosphere, is what differentiates us from the large chains,” Sally explains.

“We have carved a niche for ourselves based on Teesside’s traditional dish, the Parmo. At our Prickly Pear Bistro in Middlesbrough, we have developed a global take on the beloved Parmo, with 35 different versions available on the menu.

“We are more than food and drink; our ethos is based upon creating great memories and making our customers smile.”

From their humble orange gazebo and food markets to their three venues today, the Marshall Robertson Group have grown substantially and now employ over 50 people. In fact, it’s by recruiting the right team that has allowed them to continue their growth journey.

“An important part of our success rests with our staff and we are fortunate that, due to our excellent reputation and robust recruitment policies, we are able to attract a very highcalibre of staff – which has definitely helped us grow our customer base.”

For Sally, the future is bright – and busy. After opening two new restaurants, plans are now in place to continue building efficiencies in the business allowing them to seek the next exciting opportunity.