BCP Council's failed seafront restaurant sparks tender review

Cllr Beverley Dunlop said a review of BCP Council’s tendering process for seafront pop-up facilities would take place following the failure of Bayside Restaurant.

The barn-style wooden framed marquee venue, which was located between Bournemouth and Boscombe piers in August last year, was funded by the council.

It was described as a "pilot" restaurant using the structure that is in place as a hospitality facility for the Bournemouth Air Festival.

Bayside Restaurant was open at Bournemouth beach in August last year

As reported, BCP Council previously said there was a business case for the eatery but refused to release these documents, even in a redacted format, citing commercial sensitivities.

Resident Daniel Parkin asked at the full council meeting on February 21 if council leader Cllr Philip Broadhead would commit to an inquiry on Bayside Restaurant to examine a series of questions, including whether there was a business plan in place.

In response, Cllr Dunlop, portfolio holder for culture and vibrant places, said the local authority would commit to a “review” of its tendering arrangements.

“A series of budget scenarios and projections were produced for Bayside to inform financial decision-making, however, a site specific business plan was not produced as it formed part of the overarching commitment to create a more vibrant environment,” Cllr Dunlop said.

Cllr Beverley Dunlop (Image: BCP Council)

“There were several unpredictable factors that led to the loss in this location and in light of this we will commit to reviewing the process of tendering for pop-up catering in the future to ensure we always get value for money.

“Whilst Bayside did not deliver as expected, it is this bold approach to seafront enhancement that has steadily increased the surplus back to the council to fund other essential services to the benefit of all residents. This year it is predicted at £6million.”

The councillor said the “high spec” marquee and the fact it would be in place for the air festival presented an opportunity to “pilot a fine dining experience during the busiest time of the season”.