THE WATERSIDE
Atlantis Lodges
Finstown
Orkney
KW17 2EH
Telephone 01856 761024
Fax 44 1463 218000
ABOUT US
Who are we?
Mike Sage has been in the catering industry for over 30 years in
various capacities including restaurant and hotel management, airport,
hospital and leisure catering. He project-managed the setting up
of the food & beverage services on the three NorthLink ferries
and was latter General Manger of hotels in Shetland & Angus,
and most recently managed the catering facilities at Lingfield Park
racecourse in Surrey.
Mike is a partner in Northern Isles Restaurants who also operate
Tatties and Point in Lerwick – a renowned Shetland institution,
and Airfayre – the café/bar and shop at Kirkwall Airport.
Mike moved to Shetland in 2002, although he returned south to work
for two years prior to the move to Orkney. Mike’s musical
tastes include traditional folk, folk-rock and most rock/pop music.
His ‘hero’ is Bob Dylan. His sporting interest in mainly
four-wheeled and has been an avid supporter of McLaren F1 (no choice,
being originally from Surrey).
Mike’s son-in-law John Wales is manager of The
Waterside, assisted by his wife Fiona. Before the move to
Orkney they were both catering managers in the leisure sector in
Kent.
Fiona is also a qualified reflexologist and also an experienced
medium, offering services at www.thetarotlady.co.uk
John is interested in all kinds of music, especially rockabilly
and early rock & roll and hopes to learn to play the double
bass. His musical ‘hero’ is Ray Campi. His other vice
is Chelsea football club!
What’s happening?
We opened The Waterside at the
end of October 2008 – initially as a café and takeaway
with a fairly basic menu, open six days a week (closed Mondays).
In November we expanded the menu to include lots of fresh food
and local ingredients and started opening Friday and Saturday evenings
offering a bistro menu.
In January 2009 we introduced traditional Sunday lunches and in
the summer opened every day, with an earlier start for breakfast
and stayed open right through to the evening transforming from café
to bistro.
