Hang Fire Southern Kitchen is Barry's best BBQ hotspot, offering dishes from New Orleans, Kansa City, Texas and Tennessee. A visit to the restored Victorian pumphouse at Barry docks is like road-tripping through the USA – with a Welsh twist.

Owners Sam Evans and Shauna Guinn have become stars on the BBC, with their show 'Sam and Shauna's Big Cookout'.

The first series, in which the couple travel around Wales meeting community champions and changing the way people barbeque, came out in 2018.

"We've done loads of stuff in lockdown one and lockdown two, which is like the bad sequel," said Shauna.

"Our media careers have been ticking along in the background, we've been on Saturday Kitchen a few times, and we've made lots of videos from home, which has meant we have to do the housework before filming!"

Lockdown has also meant helping out locally, supporting Llamau, a charity working to end homelessness, with 'The Big Stay Up' instead of the usual 'Big Sleep Out' and also promoting Welsh pork and beef.

Through the firebreak, Barry residents have been able to order and collect from Hang Fire Southern Kitchen with their 'heat at home' service.

"It's kept us busy through lockdown," said Shauna.

"It's not a pure-play takeaway, but we do all the hard work and prepare all the food, and you then heat it at home and turn your house into Hang Fire Southern Kitchen."

The restaurant is set to reopen on Wednesday 11 November, and is already fully booked for the first week.

"We're really, really looking forward to getting back to some sense of normality, and to be fully booked just goes to show you that the appetite is there, people want to come out" said Shauna.

"What was really crippling our business was the local lockdown and having all the boroughs around us in lockdown too.

"The vast majority of our customers come from Caerphilly, Newport, Rhonda, and Cardiff, so it'll be really nice to welcome those customers back."

From the end of the firebreak on Monday 9 November, groups of up to four people can meet at a restaurant, café, or pub, but will need to book time-limited slots in advance, and there will be a 10pm end on alcohol sales.

Shauna described the curfew time as "challenging" for the hospitality sector, as it places a strain on venues to have everyone out on time.

"People don't want to come at sit and enjoy a restaurant at five o'clock on a Wednesday, they want to be here at half-past eight on a Saturday night," she said.

"There's also a slightly confusing message of 'you can travel anywhere in Wales, but don't make non-essential journeys'.

"That is a tension in what they're saying. Meetings of different households is a welcome thing for hospitality, you want to eat out with your friends as well as family."

Another regulation from the Welsh Government that local eateries are waiting for more information on is the verification of ID.

"I don't think there's been any real detail in relation to that yet, but that does cause me some concern because we are not the police," said Shauna.

"We are not here to police people's behaviour; we are here to provide a hospitality service for people to enjoy.

"I don't relish the fact I might have to check people's identification when they're coming in, so I eagerly await more detailed information on that.

"Hospitality is an environment where you're coming to enjoy yourself, so if the first customer touch point is 'let me see your ID' it doesn't create a very hospitable environment.

"There is probably some wide-spread concern that checking people's ID might be quite challenging and I worry about the staff having to enforce these measures," she said.

Shauna and Sam have managed to keep all 21 members of staff on board at Hang Fire Southern Kitchen through the furlough scheme, something they aimed for at the start of the first lockdown.

"The purpose of this heat at home scheme, is that it's like a community service buying from us at the minute, because the money keeps our bills paid and keeps the lights on, and means we can keep all our staff," said Shauna.

"Sites like Deliveroo and UberEats have extortionate fees, which for many small businesses, especially in hospitality where the margins are so small, means profit just gets eaten away.

"The most important thing is that, if people can, buy local, shop local and collect local."

With the firebreak almost over, people are looking ahead to Christmas and hoping to return to a new normal.

Shauna said they were already making bookings for the festive season.

"If the purpose of the firebreak was to pause and hit reset so that we can have a more normal Christmas, fingers crossed that it happens and the firebreak will have been worth it," she said.