It’s that time of year again—when we catch ourselves reminiscing about the past while making big plans for the future. Is it just me, or did 2024 fly by in the blink of an eye? It feels like we were in Cuba only yesterday, reminiscing about 2023. Yet something about this year has felt different, as if we’ve quietly matured without noticing. Perhaps the reality of being closer to our 50s than our 40s is finally sinking in!
2023 was a whirlwind: the curiosity around our re-opening led to three sittings a day, with tables booked out for months. That level of demand almost broke us. This year, however, brought more balance. We began to understand the natural rhythm of our little restaurant again, finding time to breathe between services. I admit, I still got carried away. At one point, I juggled five different projects on top of the day-to-day running of Clay’s. While those projects haven’t fully materialized yet, they’re nearly ready for 2025. Meanwhile, both our physical and mental health took a hit.
That’s why we gave up our usual annual holiday indulgence and enrolled ourselves at Amatara wellness centre in Phuket instead. Our days here have been filled with yoga, meditation, Pilates, healthy food, zero alcohol, and holistic experiences I used to be skeptical about. A wise friend reminded me how many of these ancient practices hold profound wisdom—and I have to admit, I’m now a convert. I can already feel a sense of calm and clarity, which I hope to bring back to Clay’s and to all of you.
I’m a big believer in constant evolution, whether in our personal lives or in the life of Clay’s. But in the process of growing, it’s equally important not to lose sight of your core philosophy. I hope we’ve managed that balance regarding your experience of Clay’s over the years. If any of our loyal customers or well-wishers feel otherwise, please let me know. I may not be able to respond to every message, but I promise I’ll read them all and learn from them.
Looking back on what I am most thankful for in 2024, one group clearly stands out: our staff. We’ve built an amazing team—hardworking, loyal, dependable—who inspire me every day. I’m especially proud of our kitchen crew: Sabin, Harish, and Jason. Their dedication is a constant motivation for me. Meanwhile, our front-of-house team is young, energetic, and wonderfully driven. Some have gone on to university, bringing their siblings to join us in their place. I know I haven't been there for them completely this year but they have been there for me and for this I am so greatful. Watching them chase their dreams up close has renewed my faith in the future. The world is genuinely better because of these bright young people.
Equally, if not even more, I am so greatfull for Matt Inwood. He is the nicest, kindest, honest and most thoughtful person we have ever met. If you have wondered how I suddenly seem to be getting good at posting regularly on our Socials, he is the reason. He has been taking beautiful pictures of our food for few years now but from this year, he has taken upon the added responsibility of managing our Social Media (Insta & Facebook), there by taking a huge load of stress off me. I cannot be thankful enough.
We hosted some fantastic food and beer/wine events in 2024, but the last one with Elusive Brewing holds a special place in my heart. (At that time, I was completely broken down with exhaution. Forgive me for not shouting about this nor showing my gratitude) We were thrilled to have the multi-award winning Melissa Cole and Andy Parker host it. Even more special was seeing so many of our local brewery friends / founders—Darron Anley (Siren Craft), Mike & Luci (Double-Barrelled), Dane White (Phantom Brewing), and Andy & Laura (Dolphin Brewery)—all in one room. These folks are huge inspirations to me and our Readings pride. The fact that some of our favorite regulars happened to book in that same day made it feel magical. If I had to pick a single standout day from 2024, that would be it. I’m already looking forward to planning more such events next year.
Of course, none of this would matter without you. You keep coming back, bringing new friends each time, and every familiar face walking through our doors fills us with joy and purpose. When you introduce us to a friend and say, “This is my favourite restaurant,” or “I’m so proud of this place,” it’s hard to put into words how fulfilling that is. We truly feel like we have the best patrons in the world—kind, compassionate, and loyal. We promise to cherish you forever.
Now, about what’s next: we do have some surprises in store. While I don’t want to over-promise, we’re looking to extend our opening hours, introduce a daytime menu, and host more events. One idea I’m particularly excited about is a Japanese Omakase-style dining experience with me. This idea originally came from Shuet at Fidget & Bob, and I’ve been developing it ever since. If all goes well, we’ll be ready by spring 2025, hosting once-a-month sessions—a relaxed Saturday lunch with me for a limited number of people seated at our open kitchen counter.
Also, don’t be surprised if you see lots of flowers around Clay’s in 2025 (😂). I have started gardening this year as a therapeutic solution for all the stress. But being me, I kind of got carried away and have now planned for a mini-farm and planted thousands of seeds. If all goes well, we can harvest those flowers from early summer.
Coming to some harsher realities—We can’t look to the future without acknowledging the challenges that lie ahead. As an independent hospitality business, we’ve been in “survival mode” since the start of COVID-19. Now, the upcoming increase in minimum wage (April 2025), higher Employer’s National Insurance contributions, halved NI thresholds, and reduced business rates relief will all impact us significantly.
My biggest priority is avoiding large price hikes. We already pride ourselves on minimal waste, but we’ll need to run an even tighter ship without compromising quality or staff well-being. That means strictly enforcing some of our existing policies—like asking each guest to order at least one main dish and avoiding no-shows or last-minute cancellations. By minimising waste and keeping tight controls, we can continue delivering joyful dining experiences, create local jobs, and pay our fair share of taxes.
We know these measures may feel strict compared to traditional hospitality norms that we are used to, but with costs rising on every front, we have little choice. Profit margins in our industry are very slim, and we appreciate your understanding of why these policies are necessary.
You might assume these policies are not needed and are just common courtesy, but we’ve witnessed firsthand how often they’re overlooked. We face substantial operating costs—rent, utilities, staff wages, and ever-rising ingredient prices. When a group occupies a table, that space is unavailable to other potential guests. If the group shares only a few items, it significantly reduces the revenue that table could generate. Ensuring each person orders at least a main dish helps us raise a baseline revenue that helps us cover the costs and maintain a sustainable business model without forcing us to raise prices elsewhere. We even had a few no-shows, but I could not make myself charge them any no-show penalty as it was so close to Christmas. I am afraid I won’t be able to give in to my feelings like that in the future, as I have a responsibility towards our business and our staff.
We want you to know that every decision we make has the ultimate goal of offering you the best experience possible while ensuring we survive as a business and take care of our staff who need these jobs. We’ll continue working hard to keep Clay’s fresh, evolving, and exciting while staying true to who we are.
So, as 2024 comes to a close, Sharat and I will raise our glasses—not for a traditional “cheers,” but in a wish for all the world’s intelligence to come together, helping us create more peace and happiness and less conflict, so we can all move on and have a better quality of life. We can’t wait to welcome you back soon.
Happy New Year,
With lots of love and gratitude ❤️,
Nandana & Sharat
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