Case Study: Blickling Hall Garden and Park
Blickling Hall in Norfolk is a National Trust property. The National Trust encourages properties to take part in British Food Fortnight by producing menus
with simple but good quality dishes that reflect the property’s local area.
The Hall took part by offering a British Food Fortnight Menus where everything came from within 10 – 15 miles of the property; the children’s menu also featured local food.
The menu was displayed in prominent positions throughout Blickling Hall especially in the shop and the atrium had a special display pointing visitors to the restaurant. The restaurant itself was decorated with St George’s flags and posters.
Sales increased by about 5%. This was significant as tickets to visit the property are generally sold out by coaches at this time of year so the increase in sales was specifically because of the special menu.
Nominated as one of only ten ‘Exemplary Properties’ for the National Trust: an accolade awarded to properties promoting local and regional produce and lowering food miles.
- People are happy to pay slightly more when they know where the food is from and that everything is cooked on site.
- Always advertise provenance.
- Keep menu simple. Offer the old favourites but add a local or traditional twist. For example, soup and ‘bangers and mash’ are the most
popular dishes on their menu and are easy to localise.
- Customers do not like to ask to have a dish explained to them so make sure the menu is self-explanatory.
- Talk to other local chefs for advice on suppliers and traditional recipes.