“The whole world is short-staffed. Be kind to those who showed up.”

Earlier this week, two of our food stalls were closed due to a shortage of staff, an issue affecting the hospitality sector up and down the country.

Unfortunately, few venues within hospitality are immune to this problem. A shortage of staff is affecting Bonnie & Wild, as well as our other concessions, in spite of our ongoing campaign to recruit additional Front of House employees.

Since Bonnie & Wild opened seven weeks ago we have enjoyed phenomenal success, with many thousands of people experiencing the very best of Scottish hospitality. We have a small but brilliant team who are committed to providing guests with a first-class experience, along with some of the best Scottish food and drink available in one venue.

But we have to be sensible. Without sufficient staffing, we risk both the wellbeing of our colleagues and the very thing we have worked so hard to build.

The Cheese Club, for related reasons, will not be taking a counter space at Bonnie & Wild. We are now actively looking for a replacement concessionaire and welcome enquiries from ambitious food businesses committed to high quality Scottish produce.

Amid these challenges, I would like to personally thank everyone who has visited Bonnie & Wild in our first seven weeks, our brilliant food stalls and retailers, and indeed our own colleagues, whose hard work and professionalism have been critical to Bonnie & Wild’s ongoing success.

Ryan Barrie
Operations Director

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