It has been more than four years since the Covid-19 pandemic erupted but Shannon Simons’ restaurant has still not fully recovered. Mr Simons took over Thyme in Paget in 2020. “The business is not quite where I want it to be yet,” he said. “It has been a struggle. I have just tried to do my best and stay ahead of things.”

Despite the challenges, he has built a reputation, particularly for its seafood boils.

On October 12, Thyme launches its annual lobster fest. The five-course event offers dishes such as lobster thermidor, lobster cakes, lobster chowder and lobster stuffed mushrooms with cheese wine sauce. There is also an optional wine pairing.

“There is even lobster surprise, a dessert with a little bit of lobster,” Mr Simons said.

Lobster season in Bermuda runs from September 1 to March 31, but getting enough of them to meet demand, still takes more planning than some military campaigns.

“It is not easy,” Mr Simons said. “I have to figure out how much lobster I will need. Then, I sit down with the fishermen, and reserve it. The key is all in the planning.”

He worked as a chef for 12 years at places such as Pink Café at King Edward VII Memorial Hospital, Cafe Lido and Bolero.

He also runs a business called Simons Swizzle offering the iconic Bermuda rum swizzle in a can.

When he took over Thyme, he stepped back from cooking to handle management and administration.

“I create all the menus and recipes,” Mr Simons said. “I show my chefs what needs to be done and they execute it. If they need help, I step in and assist.”

His biggest challenge is keeping clients coming through the door.

“I have to make sure they are satisfied,” he said. “I also have to deal with staffing. It is a matter of finding the right people who are willing to work for the business and make it grow.”

The restaurant owner said there has always been a high turnover rate in staff in the restaurant industry

“Some people relate it to Covid-19,” he said. “I don’t think that is the reason. This was happening before the pandemic. There is always going to be places letting staff go, and places that are hiring.”

The rising cost of food in Bermuda has also impacted business.

The latest consumer price index figures released by the Department of Statistics show the cost of food rising 3.6 per cent year-on-year in April. But food prices have seen dramatic increases in recent years.

“We are being creative with what we have and constantly checking prices with different vendors,” he said. “We are keeping fair portion sizes, but it does affect us. We are trying to make sure customers are getting bang for their buck.

“Unfortunately, we have market price stuff that we cannot control. If a fisherman sells us fish for $10 per pound, we have no choice but to prep that, portion it and sell it for what we have to sell it for in order to make something off of it.”

Some people might call Thyme’s location at 1 Cataract Hill, on Fritholme Garden Residential Estate, out of the way, but Mr Simons sees it as a hidden gem.

“There is free parking,” he said. “It is away from the hustle and bustle. You come up here, and it is a different atmosphere. There is no high traffic. It is just a nice, private experience.”