The hospitality industry has been one of the hardest-hit by the Covid-19 pandemic.
Many restaurants and bars have had to adapt to takeaway menus after being closed for a period but that didn’t stop some from feeding those who work on the frontline.
Those supporting the work of frontline heroes include Chris and Davina Magowan from Wine and Brine restaurant in Moira and Kamal Molhotra from Kamal Mahal restaurant in Enniskillen.
“We decided after two weeks of lockdown that it was alien to us to just go from 100 miles an hour every day and just stop,” says Davina McGowan, Front of House Manager and co-owner at the award-winning Wine and Brine.
“We wanted to do something to help so initially we approached our suppliers and asked them to donate produce that we turned into nutritious meals for the frontline.
“Then donations from customers and local businesses started arriving despite us not asking and so we were able to keep going and pay our suppliers for their produce.
“We did it as a family with just Chris, myself and our two teenage daughters helping to pack.
“Since we started doing takeaways three weeks ago, we have had to reduce what we donate from 160 meals a week to 50-60, which are delivered on a Monday to Belfast City Hospital, Royal Victoria Hospital and Craigavon Area hospital.
“The feedback and gratitude has been overwhelming and we did it as long as we could as our bit to brighten the days of the people who put themselves on the frontline for all of us.”
Kamal Molhotra, from Kamal Mahal restaurant in Enniskillen, has been sending takeaway lunches, dinners, curry powders and sauces and baskets of fruit to frontline staff since lockdown started.
Those receiving the meals include doctors, nurses at the Covid Ward, Accident and Emergency and Maternity departments at the South Western Area Hospital in Enniskillen. He has also sent meals to the local PSNI and Ambulance Service.
“I just wanted to show our thanks to the people who keep us safe. We are all in this together,” said Kamal Molhotra.