Beth Webb was a pastry chef at a Dumfries and Galloway restaurant when Covid-19 hit in March 2020.
It resulted in Lockerbie-based Beth being put on furlough and eventually being made redundant.
However, it led to Beth following her long-term ambition and setting up her own artisan afternoon teas service with a focus on sustainable food.
And despite the constantly-changing business environment, her new venture has proved to be a success.
The 30-year-old hopes her story can help inspire others who find themselves in a similar position.
She said: “When coronavirus struck, I was put on furlough from my job as a pastry chef at a fine dining restaurant. My manager was very honest with me, so I knew I could be out of a job.
“My long-term aim was always to start my own business, so when I was on furlough it gave me a chance to start planning it in the back of my mind.
“I ended up leaving the restaurant in August 2020, and starting B on the Road a month later.
“You are never sure how it is going to go but I have had a great response so far.”
Her business is focussed on luxury afternoon tea deliveries using food sourced locally.
While the latest restrictions have impacted it, she is looking at ways to ensure she adapts her service.
She added: “I have amended my menu based on feedback such as creating a macarons selection box due to their popularity. While I do deliveries in the local Dumfriesshire area, I have also started delivering on certain days to the wider Dumfries and Galloway region, and I am looking to covid-proof the business further with the idea of a postal service.
“I also carry out a ‘Pay It Forward’ Draw – asking social media followers to nominate a deserving person who is randomly drawn to receive a free afternoon tea.
“I lost my job, and my husband works in the NHS, so I know how hard it is at this time for a lot of people and it is my attempt to give something back.”
Explaining the sustainability side of things, she added: “I started out working in sustainable food systems research, and this issue is still of particular importance to me.
“I grow my own produce for the business in my garden and have also linked in with local producers.
“There are lots of good producers in the local area who are not big enough to supply supermarkets but can supply a business such as mine.
“We are planning to move to Newton Stewart later this year where I will continue the business, but my long term aim is to create a Farm-to-Fork experience on a farm to engage people with sustainable food and celebrate the Dumfries and Galloway larder.”
South of Scotland Enterprise chairman Professor Russel Griggs believes she is an example of the region’s entrepreneurial spirit and said: “Beth’s story highlights that even when faced with significant challenges outwith your control, if you have a good, well thought out idea which you are passionate about, you can make it work.”
