As communities grow, so does the need for businesses to support them. The Seaside Shanty was a staple in the community of Chester Basin for many years when it was put up for sale in May of 2022. The opportunity to evolve an existing business was appealing to Adam Barrett, who has a passion for real estate and the hospitality industry in Atlantic Canada. Teaming up with Katherine Ryder-Burbidge and Leah Coodin led Barrett to set the plans in motion. A full renovation of the interior, a new patio at the rear of the building overlooking the Basin, and, of course, a trusted team that shared his vision. They opened the doors within six short weeks!
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Skilled at spotting hidden gems, Adam Barrrett and his company, BlackBay Group, are always on the hunt for the next opportunity. Barrett started his real estate journey back in 2005 as a college student. From a one-person operation, he’s expanded it into a versatile business. With a staff complement of nearly 300, he oversees several different businesses, bringing in a cool $150 million in sales each year. When the Seaside Shanty restaurant went up for sale in early 2022, Barrett and his team devised an ambitious plan to purchase, renovate and open within six weeks.
Enter Katherine Ryder-Burbidge, a self-proclaimed “army brat” and lover of all things food and wine. She describes her growth in the industry as nothing short of organic. Ryder-Burbidge is known for her hard work ethic instilled in her at a young age. She entered the workforce through restaurants and has dipped her toes in and out of the industry ever since.
Having moved twenty-seven times by the time she was thirty, Ryder-Burbidge recounts the positive impact of travel, noting its relevance in the hospitality business. “I was introduced to a vast amount of people and cultures at a young age. Not only did that introduce me to some interesting culinary experiences, but it also cultivated strong communication skills and highlighted the importance of working with like-minded folks to achieve success. At the end of the day, restaurants are a team sport.” she explained.
A significant connection Ryder-Burbidge made in Nova Scotia over the last ten years was with the president and CEO of BlackBay Group, Adam Barrett. BlackBay Group started as a real estate and development company but has flourished into much more. The Management Group focuses on traditional and contemporary design work in commercial and residential buildings and has been expanding rapidly. Ryder-Burbidge joined BlackBay Group as a consultant when Barrett approached her about a small restaurant in the Chester Basin community. She said her views aligned with those of Barrett and his team, and their professional relationship continued to develop as she now holds the role of Director of Operations in Barrett’s hospitality division.
Chester Basin was important to both Barrett and Ryder-Burbidge, as they could see the community growing substantially along with the regular seasonal tourism. BlackBay Group put its vision for Seaside Shanty into action very quickly. They decided to keep the name Seaside Shanty from the previous ownership, but they had a new vision for the restaurant and the menu. “Adam had a vision of what [the space] would look like, and he really took it to the next level,” Ryder-Burbidge said. “It’s beautiful and bright, sitting right on the ocean. The view from the deck is spectacular,” she describes.
The biggest asset to the Seaside Shanty team was Leah Coodin, now Executive Chef for the Black Bay Group. Coodin joined Ryder-Burbidge as part of the initial consultancy group. Ryder-Burbidge had worked with Coodin over the years at several successful Halifax restaurants. As an extremely talented chef, Coodin was able to highlight what the coastal waters have to offer in her dishes with fresh, local seafood ingredients. She was an incredible teacher to all the staff, but especially to those new to the industry. Seaside Shanty has a scratch kitchen. “There is nothing coming in a plastic bag and heated up in a microwave. It’s simple food done well,” Ryder-Burbidge explains. “It’s an incredibly small space so the kitchen requires a lot of organization, leadership, and a positive attitude,” she adds. “There’s little doubt in my mind that Leah – her professional experience and culinary talent – was the backbone to The Seaside Shanty’s success.”
Ryder-Burbidge used her background in team building and change management to secure the first season’s team to staff the restaurant. Amid a staffing shortage, she streamed in local people from all different culinary backgrounds. “Team effort was really the foundation of what made this work,” she said. Most of the initial staff had little to no culinary experience but had positive attitudes, a willingness to work, and an eagerness to learn. “They were excited to work with us,” she said. “And, subsequently, made the first year incredible.”
A graduate of Dalhousie University, Nova Scotia has now been her home for the last twenty years. “I always like to say I went from the $5 pint to a fine wine” she teased. “I’ve spent time out of the industry working with nonprofits, municipal and federal government contracts in change management, team building, and corporate structuring. As I’ve always said, building the team and building the vision – whether it’s mine or someone else’s – from the ground up is what’s so exciting for me.”
Seaside Shanty sources most of its ingredients locally – recognizing of course that we are in Canada and year-round supplies aren’t always available. In the summertime, getting fresh ingredients from local farms, cheese makers, and bakeries is easiest. The restaurant also serves local wine and beer. “People like to know where their food comes from,” Ryder-Burbidge said. She describes the menu as “a big mix of testing people’s taste buds” with a focus on East Coast seafood cuisine. Highlighting the local ingredients is key for the staff to remember during their interactions with customers. “It’s expensive to eat right now” she continues. “So, if people are coming to dine at our location, I am very humbled by that and so happy that they chose to spend their hard-earned money at one of our locations. It also means we need to be informed. Always.”
East Coast favourites can be found at Seaside Shanty. Seafood chowder, fish and chips, lobster rolls, and fried oysters to name a few. “You’re welcomed with East Coast hospitality,” Ryder-Burbidge said. “We’ve changed the menu quite a bit. We wanted to get to know our community and see what the people were interested in. It’s allowed some flexibility and to have some fun.” Ryder-Burbidge wants all customers at Seaside Shanty to know their voices are heard by the staff. “One thing [we] live by is that we’re a customer-first restaurant. All of our restaurants are designed to be accommodating” she ensures. The staff does extensive training for food sensitivities. Training includes how dishes can be modified, especially for gluten-free. It’s not very often that you find a restaurant with a full gluten-free fryer…
Along with Seaside Shanty, BlackBay Group owns and operates other restaurants. They have always made thoughtful decisions about their business advancements. “I can’t speak to all of BlackBay – it’s a quickly expanding company – but I know the hospitality division wants to grow at their own pace and take on new challenges when the timing is right,” Ryder-Burbidge explained. “Opportunity is always knocking, and we want to find things that are the right fit for us.” In March 2023, BlackBay Group purchased enVie – A Vegan Kitchen in the North End of Halifax. “This was a bit of a learning curve. I think much of society is trying to adhere to a more plant-based diet – I certainly am. It doesn’t, however, mean that we’re all living a completely vegan lifestyle nor should those that choose to do so be so limited in their options to dine out. This is a beautiful restaurant with a fantastic food and curated beverage menu.”
More recently, BlackBay Group opened its first flagship on the corner of Barrington Street and Prince Street in Halifax called Tribeca Bistro and Bar. They had a soft opening in May of this year, and Ryder-Burbidge says they’re ready for the hustle and bustle of the downtown scene. Tribeca Bistro and Bar is serving everything from daily lunch and dinner to late-night smaller plates. In addition to an incredible menu, Tribeca caters to a demographic that may want to stay out a little later and enjoy cocktails in a gorgeous space in the core of downtown. “It’s more of a big city feel: high ceilings, louder music, great food, cocktails, and ambience. That to me is a recipe for success in a fast-growing city like Halifax.” Again, Ryder-Burbidge credits Leah Coodin for the passion she put into Tribeca Bistro and Bar, creating bistro-style foods that easily transitions into the evening.
Ryder-Burbidge leaves us with a hint that BlackBay Group has another project in the works (read: must love wine) that will be open to the public in the upcoming months. She is grateful to be a part of Adam Barrett’s company saying, “It takes someone with a vision and a pallet for hospitality to take on this many projects, and his team is excited to be a part of that. We look forward to hosting Nova Scotians and visitors alike at all our locations.”
by Gabrielle Gamblin