‘Oh, that will be finished next week. Russell has a company he uses.’
‘Oh, good. Yes, your old website was very out of date. People would be quite shocked when they arrived – they’re two entirely different propositions,’ I say, sounding rather more irritated than I mean to be, but I’m speaking from personal experience here.
‘Well, I hope it would be agoodsurprise?’ Irene says, frowning.‘But regardless, that is taken care of. Do you have any other thoughts? I just … well … with all your experience, I thought you might know what places like the Dorchester, or somewhere more fashionable like the Soho House group, do to help attract clients.’
‘Umm … are you guys on social networks?’
‘James does Instagram, but it’s a personal account. Russell of course has his own accounts, I believe.’
‘Well, you need the restaurant to be on those channels. Could you ask him? And why don’t you contact some PR people in London and invite some influencers up to stay for free?’
‘Influencers? Like critics?’
I suppress a giggle. ‘Ah, not quite. More like young people that other young people aspire to be.’
‘Famous people then.’
‘Well, not exactly. Sort of Internet-famous. Like instead of being pop stars or something, they are kind of famous for being themselves.’
‘Really?’
‘It’s a whole ridiculous thing,’ I say, ‘but it really does work. Those people have tons of followers and can really give you a boost.’
‘Internet-famous,’ she nods, writing it down. ‘And to stay for free?’ She nods again. ‘To what end?’
‘Well, they might post on their own accounts, so in the end it’s advertising.’
Bluffing my way into that digital media job might have had its uses, after all. It’s great to feel like I have something to offer here.
‘And can I be super-honest?’
‘Please. It’s for the hotel.’
‘I just think … the food: it’s amazing, but have you considered a more casual approach – for the bar and terrace, for example? Especially for the tourists who only want a warming bowl of Cullen skink, or maybe kippers for breakfast. I mean, on the train I was looking up Scottish food, and those were the things I was looking forward to.’
‘No, no, that will never do. Alongside his vision for the interiors, Russell’s menu wasthebig improvement,’ she says. ‘What with the Michelin stars and whatnot. And Mr MacDonald insisted on Russell.’
‘Oh, okay.’
‘We want this place to be … ah, modern luxury, but we need more of a mix of people here. Mrs Cardiff’s wine consumption won’t pay all our bills. Most of our bills. But not all.’
‘Well, I can keep thinking,’ I say, hands on the table, ready to stand.
‘Please do, Heather,’ she says with a smile. ‘It’s all finally happening now. After a lot of planning, we’re ready to go. We just need a good review fromThe Scotsman, and for word to get out. I’m confident.’
‘That’s great.’
‘Bill tells me you’re really finding your feet here?’
‘Getting my head around things, yes.’
‘Good, good. Now, Heather,’ she says, a little more seriously. She takes off her glasses and folds them up. ‘Will you be taking James up on his offer of cooking lessons?’
I shuffle in my seat a bit, feeling embarrassed. ‘Well, I mean if he’s busy and if you don’t think it’s a good idea …’
‘I don’t mind the idea as such,’ she says, pausing to look down at a ring on her little finger, which she spins as she continues. She is uncomfortable for the first time since I met her. Then I realize. She’s worried about James.
‘Oh, Irene, you don’t need to worry …’ I begin to formulate a response in my head, but I’m stuck. She’s worried that I might hurt him. And isn’t she right to worry?
