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Edinburgh restaurant ensures survival with successful crowdfunding campaign

An Edinburgh restaurant has been hugely successful in its crowdfunding campaign thanks to support from customers.

Published: June 17, 2020
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Tapa, an Edinburgh Spanish bar and restaurant, has been flooded with overwhelming support from locals and customers, who have raised over £16,000 in a crowdfunding campaign that ensures the business’ survival post Covid-19.

Tapa launched a pay it forward scheme aiming to raise enough money to stay afloat and be able to reopen after the global pandemic and subsequent lockdown, which has caused huge struggles across Scotland’s hospitality sector.

The campaign

The pay it forward scheme allowed the public to buy vouchers during lockdown which will be worth almost double their price once the restaurant opens.

The original target amount was £5000 over a month but the campaign proved so popular that that the award-winning restaurant managed to triple its original target within the first ten days, reaching a total of £16,000 in less than two weeks.

Established in 2009 with a vision to bring authentic Spanish cuisine to the vibrant Shore in Leith, the independent restaurant offers a range of creative tapas using artisan produce from small, family run producers.

Daniel Shearon, director at Tapa commented: “We are incredibly grateful for the overwhelming support that we have received to get the restaurant going after lockdown.

"As a small independent business operating in the hospitality industry, we have felt the effects of the pandemic more keenly than most.

“We’ve always been proud to have a core base of loyal customers. They motivate us to improve as a restaurant by enhancing their dining experiences. However, their generosity, trust and support have surpassed all our expectations.

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“We can’t wait to be back and welcome our customers, to who we owe the survival of Tapa, and whistle them away to Spain for a few hours in return.”

The crowdfunding campaign has now been paused to ensure that the business can cope with the high number of vouchers sold, but those looking to support the restaurant can still donate here.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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