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Shore-based Spanish bar and restaurant have been flooded with overwhelming support from locals and customers, who have raised over £16,000 ensuring the business’ survival post-COVID-19.

Tapa launched a pay it forward scheme aiming to raise enough money to stay afloat and be able to reopen after the pandemic lockdown, which has caused challenges across Scotland’s hospitality sector.

Under the “Wish You Were Here” campaign banner, Tapa aims to recreate an evocative holiday experience for many Scots who will not be able to travel to Spain during summer this year.

The pay it forward scheme allowed the public to buy vouchers during lockdown which will be worth almost double their price once the restaurant opens.

Even though the campaign aimed to raise £5,000 over the course of a month, the award-winning restaurant managed to triple its original target within the first 10 days, reaching a total of £16,000 in less than two weeks.

Established in 2009 with a vision to bring authentic Spanish cuisine down to the vibrant Shore of Edinburgh, the independent restaurant offers a range of creative tapas using artisanal produce from small, family-run producers.

Daniel Shearon, director at Tapa, commented: “We are incredibly grateful for the overwhelming support that we have received to get the restaurant going after lockdown. As a small independent business operating in the hospitality industry, we have felt the effects of the pandemic more keenly than most.

“We’ve always been proud to have a core base of loyal customers. They motivate us to improve as a restaurant by enhancing their dining experiences. However, their generosity, trust and support have surpassed all our expectations.

“We can’t wait to be back and welcome our customers, to whom we owe the survival of Tapa, and whistle them away to Spain for a few hours in return.”

The crowdfunding campaign has now been paused to ensure that the business can cope with the high number of vouchers sold, but those looking to support the restaurant can still donate online.

Kate Buckle
Article by Kate Buckle
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