Elliott Wright reveals how different things are in Spain after re-opening his restaurant after lockdown
Elliott Wright has candidly opened up about the “tough” few months he has experienced with his restaurant in Spain, after it was closed amid the coronavirus lockdown.
The 39 year old reality star left The Only Way Is Essex to pursue a career in the restaurant industry, later opening glamorous restaurant Olivia’s La Cala near Marbella, Spain.
Despite the restaurant being a favourite amongst celebrities including Denise Van Outen and his cousin Mark Wright and Mark’s wife Michelle Keegan, Elliott admitted his business has been “crippled” by the lockdown caused by the pandemic.
Speaking exclusively to OK! magazine, Elliott admits: “It’s been tough. It’s crippled the business and a lot of other local restaurants in the area.
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“The hospitality industry has really felt it. But we need to try and come back stronger from it. It’s been really strange because there’s always been a lot of competition with my competitors, but now we’re all talking and working together, which is nice.”
But, Elliott and his wife Sadie, whom he married in a stunning ceremony exclusively covered by OK! magazine in October 2017, have since flown back to Spain to reopen their eatery, following the relaxation of the lockdown in the European country.
The dad of three added: “It will probably take us until next year to recover. I’ve been a resident in Spain for 20 years and I’ve seen a lot of friends in business lose their livelihood to this, which is heartbreaking.
“I feel grateful we made it through.”
Former The Only Way Is Essex star Elliott opened up about re-opening his restaurant to celebrate making it through the lockdown.
Elliott, who has a son, also named Elliott, and daughter Olivia from a previous marriage as well as son William with Sadie, said: “Opening was more of a celebration that we’ve made it through this c**p. “
But, the Essex hunk is not taking any chances with his staff and the stunning eatery.
He explained: “From a health perspective, I had to make sure my staff had coronavirus tests and I also had to have the place fumigated and have put plastic shields in place.
“I’ve opened up on my terrace so we can still accommodate 50 to 60 diners and all the tables are two metres apart.
“Everyone’s temperature is tested before they come in.
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“By July, we should hopefully have things sorted and all the parties can go into full swing.”
Elliott continued: “I’m as desperate to get back to normal for my staff as I am for me. They’re great.
“They have a furlough scheme in place in Spain which is similar to the UK, but for us it’s been slightly different as we’re a seasonal business so I range from having 40 to 120 staff when it’s peak season.
“Everyone can’t wait to start earning properly again. I really felt for my staff who were looking forward to getting back to work after a long winter.”
Read Elliott Wright's full interview in this week's OK! magazine – out, nationwide, now.
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