As the summer season dies down, some might think that for one of the town’s leading hospitality businesses, that it’s time to take break! However, for the team at The Havelock, it’s all systems go as they gear up for one of the busiest times of the year.
We are delighted to be featuring The Havelock as our member of the month for September.
Morag and Gordon are looking forward to hosting another Burns Supper in January.
Owned by Morag and Gordon Holding, the premises located on Crescent Road, have gone through several changes in their 10-year ownership and it’s only now, that they feel, they have reached a stage where they can enjoy what they have achieved and start bringing some new attractions to hotel and pub.
“We have brought The Havelock to a place that we are really happy with,” said Morag. “The latest big investment was the extension. The main driver for the change was that previously the restaurant was located in one side of the building, and the bar on the other side and it just didn’t really work. “Our customers prefer being closer to the lively atmosphere of the bar.”
After completing it in April 2025, Morag and Gordon are overjoyed with the outcome. “It has been a game changer and has surpassed all our expectations. It’s transformed the business and despite the huge effort it took, we don’t regret doing it for a single minute. And it’s given us a sea view!”
With the new extension, The Havelock is now able to host more functions and bigger groups in a contained, light, functional space.
NEW CHEF
Another new addition has been the appointment of head chef Peter Sealey, who previously worked at the multi award winning Sun Dancer in Nairn.
“Since Peter joined the team in the spring, we have definitely attracted new customers, and they keep coming back. The love that Peter pours into the menus and every dish that he creates can’t be taught. He has a real passion and cares about every plate that goes out.”
EVENTS
The next big event for The Havelock is its first ever Beer and Cider Festival which will run from Friday September 25 to Sunday, September 27.
Whilst new for the Havelock, it’s not new for Morag and Gordon.
“We ran successful beer festivals for many years in our previous premises, but it’s been 7 years since our last one, so we have decided to do our first one here.
“It’ll be a great weekend with an outside bar in the beer garden, the car park will also be used for seating so there will be plenty of space for people to enjoy what we have planned, great food from Peter and brewer talks, live music etc. We are promoting it widely so hopefully it will help attract people to the town from far and wide.”
Up next is the festive season where The Havelock will host pre-Christmas meals and party nights, followed by a huge party on Hogmanay. But the fun doesn’t stop there as for the second time and because the new extension lends itself to it, the team will host their second Burns Supper in January too.
“There’s certainly a busy few months ahead.” said Morag, “In amongst all of that Peter will be launching a new menu in the third week of September. Even after a successful summer, there’s no time to sit back and relax. You can’t really do that in this business.”
Morag is a former Chair of Nairn BID and she and Gordon have remained supporters and always get involved in the key events staged by the organisation.
This month, The Havelock is once again supporting Wheels of Nairn which takes place on Saturday, September 19 by sponsoring the Best in Show for the motorbike categories and providing a trophy and prize.
They also created a special Taste of Nairn menu for that three-day event which runs in May.
“It’s important to embrace opportunities when they come your way,” said Morag. “I believe that Nairn would be worse off without the BID events and we’re glad to support them when we can.”
But what keeps this enthusiastic and tenacious couple going?
“We are passionate about what we do and we have a great team. We have worked in this industry for such a long time and I think we now understand what works and what doesn’t for our business, but that’s not to say we haven’t had our ups and downs.
“Getting to this stage hasn’t happened overnight. We have a healthy business now and for us there are two key things, making sure that the customer service and experience is good and in turn, that means looking after our staff.
“We have 16 members of staff and we rely on them all. Our behind the scenes and front of house teams are excellent. The friendliness of the staff is regularly praised in the reviews that we get. That attitude only shows from staff who feel valued at work and are treated with respect by us and each other. That shines through to customers, and I believe it’s crucial to a hospitality business like ours.”
