Sarah-Louise Pedersen started her role as Crannog Restaurant Manager in March 2013; although her connections with the restaurant began back in 1998. While at school, Sarah-Louise worked as a waitress during the holidays. She returned to work at Crannog every summer and continued to do this even when she headed off to Art School in England.
“Quality fish to create uncomplicated dishes”
Sarah-Louise returned to her home town of Fort William after completing her Art course and took up the position of Assistant Manager at the Grog and Gruel, another local restaurant, in 2006. Here she added to her experience by learning management skills before progressing to her current role. On returning to Crannog Sarah-Louise says, “Crannog’s principles remain unchanged. The kitchen team, led by head chef, Stewart MacLachlan, still use the freshest Scottish seafood prepared simply to let the quality of the fish speak for itself. The Crannog ethos hasn’t altered at all over the years.” Sarah-Louise’s experience in art has also added to her role: owner Lorna Finlayson is an artist and art enthusiast, and the walls of Crannog Restaurant display the work of many local artists.
What’s the best part of your role as Restaurant Manager?
“We work very hard to create the best possible experience for our guests and hearing all the positive comments is easily the most enjoyable part of my job.”
Who would be your typical Crannog guest?
“In this tourist town the guests are varied; for example winter brings skiers, spring brings the Scottish Six Day Trials bikers, summer brings the downhill mountain bikers and those aiming to climb Ben Nevis or complete the West Highland Way. We are so lucky to be located in such a busy and interesting town!”
All in a day’s work
A typical working day for Sarah-Louise starts around 10.30am; she checks lunch and dinner bookings and deals with email reservations. Continual staff training is what Sarah-Louise sees as key to the high levels of service at Crannog, which set it apart from many other restaurants.
After ensuring the restaurant is ready for evening guests, Sarah-Louise grabs the chance for some fresh air and walks her dogs. She returns to the restaurant around 5.30pm, ready for evening service, which starts at 6pm.
After restaurant hours!
Sarah-Louise is a devoted godmother to her friend’s daughter Freya; on her days off Sarah-Louise often collects her from nursery and they enjoy a spot of baking and painting together.
Sarah-Louise also enjoys being on the other side of the table and dines out a lot with her fiancé, Joe – that’s when she’s not dining at Crannog of course!