Thyme to change, new managers say
Established restaurant Thyme has new management in place.
Bryden Pedro and chef Cameron Floyd have taken the reins at the Paget restaurant, with a lunch menu on offer.
But the pair expect to be open for dinner within the next two weeks.
Mr Floyd, a veteran of the industry with 16 years' experience, said the two took over Thyme from chef, food writer and TV cookery show host Joe Gibbons, who opened the business four years ago.
Mr Floyd added: “We changed several things — we've changed the dining room around with couch seating areas, more seating outside and lounge chairs.
“And the menu, food and wine have changed a lot as well.”
Mr Floyd said he drew inspiration from a variety of cuisines, including Asian, with regular specials in addition to the set menu.
He explained: “The theme is hard to nail down under a specific category. We have fish cakes, which are Bermudian, burgers, which are American and pizza, which is Italian.
“Everyone can find something they like. There's not really one specific style of cuisine.”
Mr Floyd, who has a Bachelor's degree in culinary arts and in hospitality management from the Culinary Institute of America in New York, started his career at the old Waterfront restaurant in Hamilton as a sushi chef and has also worked at Rosewood Tucker's Point and the Fairmont Southampton.
He has also worked as a private chef in Bermuda and in New York, working for free to gain experience.
Mr Pedro has worked in restaurants in the US and Bermuda and in business on the island.
Mr Floyd said: “We're a good team between the two of us.
“Our lunch menu is smaller, maybe eight main items, but we run at least four specials a day and everything is made fresh in house.
“The food we use, a lot of it is local ingredients. And the prices have changed — it's a little more affordable than it was.”
He added: “The portions are regular size, maybe a little bit bigger than regular size.
“The wines have changed a lot too, depending on the season, weather and food.
“Even our basic house wines have been praised for being excellent at the price.”
Mr Floyd added that the restaurant would be running regular pizza weeks and could accommodate private parties, including children's parties, where youngsters get to make their own pizza, supervised by staff and parents.
Mr Floyd said: “We can seat inside and out more than 60 people, but for functions we can go as high as about 80 people.”
Thyme, on Cataract Hill, is open Tuesday to Saturday from 11.30am to 2.30pm.
When dinner service begins additional hours will be from 3pm to 9pm for service and Sunday breakfast, while brunch and lunch are being looked at as possibilities.
Mr Floyd said: “Even after dinner, we're still able to be there until 11pm for people finishing off eating. We always want to just make everyone happy.
“The reaction has been very good so far and people like the fact we go out of way for them.”