The Week That Was The End

Building up to a big goodbye.

In the December of 2021, I sat on table six in my empty, closed bar, chairs still on tables, lights off, and had a panic attack about the state of everything. The bar was not doing well, and Omicron had been announced as a true danger to the public that morning. We had been counting on the upcoming Christmas trade to change our fortunes, having had a tough year of slowing sales and increasing costs. Things had not yet recovered from the pandemic, and we had hoped to start building our business by now, not closing it.

We got through that Christmas through endless pivoting, and we got through another one too. Now, after almost three years of Corto, the bar will close for good this Sunday the 17th September.

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How we got to this point has not been a sudden occurrence, however it may seem. Ever since we opened our doors we have been tweaking and reducing our original business plan to suit our local customer base, and changing our plans to fit with relentless external tragedies—pandemics, war, economic collapse. We stopped selling rare and fascinating natural wines in favour of more affordable, simpler ones. We changed our beer list to fit the demand of “pale ale? lager? something fruity?”

I don’t feel bitter about these changes, and I certainly don’t regret moving to suit our customers in order to stay open. But I want to be clear about the reality of opening a bar like Corto in a small, rural town—even one as permanently lauded in the national press as being the “ideal beer staycation destination”. Last week we opened and drank three bottles of Riesling worth £100 because after three attempts to drum up interest in a tasting event (which we have been repeatedly told by well-meaning folks that we should do more of) only two people came along. The world of premium and craft drinks is not what it was, or what we believe it to be. I sell three times as much basic organic Tempranillo as I do orange wine or sour beers.

None of this is surprising to me, but I had hoped to be able to bring some sort of niche to a willing audience. In many ways, it worked. In one obvious way—the fact that we are closing down—it has not. Please do not see this as a complaint. I just want other entrepreneurs with plans to open similar businesses to understand that it is not a lucrative endeavour. At all. I must see Corto as a passion project in order to feel anything other than sadness, at this current moment. We tried, we did our best, it ran its course. On to the next thing.


This morning I watched a vlog by motorcycle racer Lee Johnstone, who suffered a serious accident while racing earlier this year, and who is recovering remarkably well. It was so good to see. He mentioned, briefly, the sort of comments he receives in passing from fans he meets out and about. I felt like while he made it sound flippant, this was one of the main reasons for making his video.

“So that’s you done with racing now then?” Apparently this seems like an appropriate thing to say to someone who had a blood transfusion at the side of the road earlier this year, whose entire life has been dedicated to racing, who spends every day recovering and rehabilitating his body in the hope of getting back onto a bike.

It struck me. People are capable of such unwitting levels of blasé unkindness. I recognised it, because we have had similar at the bar—rumours of what our plans are, and where we are going to work next. Pointed questions about our financial situation. Constant grillings about what we want, what we’re doing, and where we’re going. As Lee said in his video, folk don’t mean it to sound this way. They’re just making conversation, and they don’t really know you, so they don’t understand what’s hurtful and what is a genuinely appropriate level of inquisitiveness.

I’d ask, and I’m going to do my best to do this too as I’m sure I’ve been guilty of similar crimes, that people checkpoint their curiosity before they open their mouths. In a way, Corto has become a public interest, and it’s understandable that people feel a desire, or even a right to know what will happen to it next. But it was ours, and it always was. Our life, our bricks and mortar dream, and we are finding it hard to discuss the minutiae of it over and over again. Just as Lee must find it difficult to reply to people who, genuinely, want to know about the future of his career, I don’t know what to say anymore. I don’t have a plan. I know what I want, but it’s deeply personal, and I can’t keep sharing my heart with the world so openly. I am not ready. And I hope that can be respected.

Other Stuff

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Power in Spice Mixes

The healing power of endless curries.

I have eaten curry in some form for almost all of my meals this past week.

When the grief first hit I didn’t want to cook, and at home we ate a lot of sandwiches, or chicken wings, if we weren’t at home. Then Tom reminded me that cooking makes me feel better, so I started to chop onions again.

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My friend’s mum makes incredible curries. We ate them from the pan at 1am when I was over last, and I tried to decipher the spices she had used. I got home the next day and made a chicken and chickpea curry that fed us for three days. The sense of achievement was enough to sail me through until the weekend. Then I made chicken stock, and a biriyani, and allowed myself to eat it for every meal until I didn’t crave the warmth of it anymore. The soothing mingle of cinnamon, cumin, turmeric, clove, fenugreek, mustard seeds. The warmth of the chilli flakes. The satisfaction of using a whole chicken, every last bit. It felt a lot like love.

Chicken and Chickpea Curry

Feeds 2 for a few meals.

2 chicken breasts
2 chicken thighs
1 red onion
4 tomatoes
1 tin chickpeas
Tomato paste
3 cloves garlic
Chunk of ginger
Corn oil
Salt

Spices: Cumin, Garam Masala, Turmeric, Fenugreek, Fennel Seeds, Yellow Mustard Seeds, Black Cumin Seeds, Ground Clove, Cinnamon, Cardamom Pods, Ground Cayenne, Chilli Flakes

Rice: Basmati rice, Salt, Ground Clove, Black Cumin Seeds, Star Anise

  • Fry the onion until it loses the raw smell in enough corn oil. One tablespoon is not enough.

  • Fry off the garlic and ginger, and toast the spices

  • Add the spices and the chicken

  • Add the chopped tomatoes and cook down until they start to soften. Use their juice to loosen any good stuck bits on the bottom of the pan.

  • Add tomato paste and enough salt. One teaspoon is not enough.

  • Add a little water, remembering this curry will cook down and you want it thick.

  • Add the chickpeas.

  • Cover, and cook on low for at least 3 hours.

  • Wash your rice.

  • Cook your rice however you like to cook your rice, adding all the ingredients at the start with a gentle stir. I use a rice cooker.

  • Serve with chutneys and raita

Other Stuff

  • 1900 year old Roman swords found in a cave by the Red Sea in Israel.

  • Making a Manx Babban ny Mheillea to celebrate the end of harvest

  • Nigerian photographer Obinna Obioma’s Anyi N’aga (We are going) project celebrates the simple plastic bag known as the Ghana Must-Go bag and recognises its humble part in thousands of lives through carrying personal belongings and memories, becoming a symbol of migration. The hair wrap!!!

  • Brussels Beer Project’s Dansaert Lambic project was the first to be launched in Brussels in years—now they are making Gueuze. Read all about it at Brussels Beer City.

My Stuff

  • Still writing for Glug, you can only read those pieces if you subscribe to their wine box.

  • I will be hosting an open discussion on sustainability in beer at Indy Man Beer Con with Pellicle in October. More info here.

  • My bar Corto is closing down on Sunday 17th September—just two weeks time.

  • I am actively looking for commissions, freelance copywriting work and other projects that might suit my style of writing. If you’d like to work with me, please reply to this email with some ideas.

Katie Mather’s The Gulp is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.