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A U T U M N 2 0 2 1 THE DAWN OF A NEW MENU It’s all about stand-out dishes when it comes to breakfast A TEA FOR ALL OF TIME How autumn can inspire warming flavours for the hot drinks menu A season to celebrate Discover new ways to add some sparkle to the festive menu
2 GARDEN CENTRE CATERING WELCOME
ALL THINGS
PUBLISHED BY
H2O Publishing
Media House, 3 Topley Drive,
Rochester, ME3 8PZ
Tel: 01474 520 200
EDITOR
Laura Evans
07435 328048
laura@h2opublishing.co.uk
AUTUMNAL
EDITORIAL DIRECTOR
Tristan O’Hana
tristan@h2opublishing.co.uk This time of year is all about harvest, good foods,
CONTRIBUTORS local produce and spending time in the colourful display
Karen Fewell
Garden Centre Association
that the season brings with it
It’s also the perfect time to be inspired by the abundance of fruits and vegetables
DIRECTOR
Marc Sumner that are in season – from different varieties of squash, apples, courgettes and even
07730 217 747 the humble potato! Autumn is also the time of year when thoughts start turning to
marc@h2opublishing.co.uk
the festive season ahead, so this issue we have explored some ways to elevate those
Twitter: @sumner_marc
humble winter ingredients and create signature dishes that really do add that extra
DIRECTOR bit of sparkle to the festive menu (see page 34 for more).
Daniel Hillman
We have also reviewed the breakfast menu – the first opportunity of the day for
07833 248 788
dan@h2opublishing.co.uk making a sale – and discovered some different ways for garden centres to improve
Twitter: @hillmandan this dining experience and engage customers to enjoy what produce is on offer (see
page 18).
DIVISIONAL DIRECTOR
Rob Molinari Quality food is definitely a theme this issue, and one that has been highlighted in
07850 797 252 both our Operator Profiles; Simpsons Garden Centre in Inverness, and Bents Garden
rob@h2opublishing.co.uk
& Home (see pages 10 and 24 respectively). Both garden centres pride themselves
Twitter: @RobMolinari
on using local, seasonal and quality ingredients – and both know a thing or two
STUDIO about making sure their customers know about it too!
Marc Ayres
And this is where the power of social media can really help with your marketing –
Hannah Broad
Matthew Bailey especially when you have new dishes to promote or are looking for a way to encour-
Miranda Willan age customers to try something new. We cover more on this topic in our Hot Stuff
feature on page 45.
MANAGING DIRECTOR
Jamie Robbins And finally, as the industry opens up again and society begins meeting up once
more, we have also included some previews of a selection of conferences and events
PRINTED BY BUXTON PRESS
happening this year – from Commercial Kitchen, lunch! and Speciality & Fine Food
No part of this publication may be Fair (see page 50 for more).
reproduced without written permission
from the publishers.
Enjoy!
Laura Evans
Editor
The paper used within this publication has
been sourced from Chain-of-Custody certified
manufacturers, operating within international
environmental standards, to ensure sustainable
sourcing of the raw materials, sustainable
production and to minimise our carbon footprint.
WELCOME GARDEN CENTRE CATERING 3
4 GARDEN CENTRE CATERING CONTENTS
contents
06 NEWS 31 KITTED OUT
What’s been happening Making your kitchen operations
in the industry? connected and in control
08 INDUSTRY INSIGHT 34 FESTIVE FOODS
Karen Fewell looks at how Discover ways to add that
creativity can drive your extra bit of sparkle to the
business forward festive menu
10 SIMPSONS GARDEN 38 BREADS, BUNS AND
CENTRE
We find out how this Scottish
destination is taking on the
BASES
It’s all about going back to
basics for this staple product
45
latest target market
40 SPECIALITY & FINE
14 COMMERCIAL FOOD FAIR
KITCHEN PREVIEW The “who’s who” of the artisan
Review the line up for the 2021 food and drink world return to
comeback show Olympia London
16 GCA COLUMN 45 HOT STUFF
Mike Burks discusses the impact Discover some autumnal ideas
of new rules on garden centre for your hot drinks menu
cafés and restaurants
48 NEW PRODUCTS
18 BREAKFAST New product inspiration for your
How can garden centres kitchen operation
improve this dining experience?
50 LOOKING AHEAD
24 BENTS GARDEN & Some seasonal inspiration for
HOME the upcoming months
With a focus on quality food
and a touch of world inspiration,
18
Bents Garden & Home shares its
success story
28 LUNCH! PREVIEW
Here’s what’s on at this
year’s show
AUTUMN
2021 34
CONTENTS GARDEN CENTRE CATERING 5
news
NATASHA’S LAW TO COME BRITS PUT FOOD DATES BACK
INTO FORCE ON THE MENU
Natasha’s Law – which will require food businesses to New research reveals that during lockdown, British cou-
include full ingredients labelling on pre-packed for direct ples enjoyed three food-based dates per month.
sale foods – is due to come into force in October 2021. The research – from European bakers St Pierre – reveals
The new law follows the tragic death of Natasha that food is still at the heart of the nation, with interest-
Ednan-Laperouse, who died after suffering an allergic ing insights for foodservice operators. It shows that meal
reaction to a baguette. Once the law is in place, food occasions have changed over the past 12 months, and al-
which is prepared on the premises in which it is sold will be most a quarter of Brits believe that a date over breakfast
required to carry a full list of ingredients. or brunch would help keep the atmosphere casual, while
The Food Standards Agency will publish information for one in ten prefer it to other meal-times for a date.
industry on October 1 to help ensure that businesses can “This is great insight for key occasions,” Paul Baker,
prepare and adapt to these changes. The changes will founder of St Pierre comments. “Valentine’s Day next
apply to businesses in England, with similar arrangements year might be more about breakfast than a romantic
expected to follow around the country to provide a UK- evening meal – why not capitalise on that and review
wide approach to protecting consumers. menus to suit? If almost half the nation are dating at
breakfast or brunch, then there’s a missed opportunity
in not elevating your menu to cater to these occasions.”
NEW APPOINTMENTS FOR (See page 18 for more breakfast ideas).
SQUIRES GARDEN CENTRE
Squires Garden Centre has made several new appointments
to its staff and management team, including two new non-
executive directors – Rob Collins and Tony Perkins.
Collins has held various roles within the John Lewis partner-
ship and recently retired as managing director of Waitrose.
Perkins was audit lead partner at BDO, a top five international
accounting firm, where he worked with Squire’s for many years.
Also new to the wider Squires team is Rupert Sleight, who
has been appointed as garden centre manager at Chertsey.
Sleight has worked in horticulture for 16 years, with previous The research signals a positive return to
business for many of the nation’s restaurants
roles as assistant manager at Squire’s in Cobham, West Horsley,
Milford and most recently Badshot Lea.
TV gardener refreshes Wellbeing Garden
at Tong Garden Centre in Bradford
TV Gardener Katie Rushworth has revitalised Tong Garden
Centre’s Wellbeing Garden with a seasonal planting scheme.
The Wellbeing Garden features an outdoor kitchen and a
seating area where customers are encouraged to immerse
themselves in the garden. Tong’s plant buyer, Steve Smith,
worked with his network of growers to source the plants.
Rushworth, who works alongside Alan Titchmarsh on
ITV’s Love Your Garden and Love Your Home and Garden is
delighted with the new look.
The plants are also available to buy from the centre, and
a ‘snap and share’ competition has also been launched on
social media for customers to win £50 worth of plants. Katie Rushworth in the refreshed Wellbeing Garden at Tong Garden Centre
6 GARDEN CENTRE CATERING NEWS
RADNOR PARTNERS WITH THE PINK
RIBBON FOUNDATION TO SUPPORT
BREAST CANCER CHARITIES
FEA unveils new vice chair
A portion of every bottle sold of Heartsease Farm’s Raspberry
Lemonade will be donated to the Foundation
Heartsease Farm – which produces a range of sparkling pressés made Paul Anderson, new FEA chair
with Radnorshire spring water – has partnered with The Pink Ribbon
Foundation to support breast cancer charities and families battling The Foodservice Equipment Association
cancer around the UK. (FEA) has announced several changes
A portion of every bottle sold of Heartsease Farm’s Raspberry Lem- to its board. Paul Anderson, managing
onade will be donated to the Foundation. director of Meiko UK, is to become vice
“We are incredibly proud to be supporting the brilliant work that The chair of FEA and chair of the revenue
Pink Ribbon Foundation carries out to support breast cancer charities and marketing committee. Anderson
and families going through breast cancer,” William Watkins, founder was previously chair of FEA’s warewash-
and managing director of Radnor Hills, says. “One in eight women get ing group, a role that will now be taken
breast cancer – within our family we’ve got a history of it as well and by Glenn Roberts, who is sales director
sadly that’s far from unique.” at Winterhalter.
The Pink Ribbon Foundation (Reg. Charity No. 1080839) is a grant- The moves come as a result of the de-
making trust with a mission to fund projects and provide financial parture of FEA’s current vice chair, Simon
support to UK charities which relieve the needs of people who are suf- Lohse, managing director of Rational
fering from, or who have been affected by breast cancer, or who work UK, who is leaving to take up a new po-
to advance the understanding of breast cancer, its early detection and sition as head of Rational’s operations in
treatment. the Americas.
BRADFORD-BASED GARDEN CENTRE SECURES PLANNING
PERMISSION FOR NEXT GROWTH PHASE
Leeds City Council’s South and West Plans Panel have voted
to approve Tong Garden Centre’s plans to transform a for-
mer golf club into a £14m garden centre complex that will
create up to 250 jobs.
Plans for the former Acanthus Golf Club site in Tingley,
South Leeds, include a garden centre with a 1,000m2 plant
canopy, 2,000m2 of outdoor sales space, a 400-seater
restaurant, Grass Hoppers indoor and outdoor play and a
Hearty’s Food Hall. The existing golf centre building will be
the hub for an adventure play area. There will also be park-
ing for 500 cars.
The centre will be developed with sustainability in mind
and will have air source heating, a solar array, rainwater har-
vesting tank and 50 electric vehicle charging points. Members of Tong Garden Centre: (L-R) Jo Dales, Katie
Young, Leigh Quinn, Mark Farnsworth and Sarah Dwyer
NEWS GARDEN CENTRE CATERING 7
Contagious creativity
Marketer and consumer psychologist Karen Fewell looks at how being creative can help
drive your business forward
In marketing and business, we hear the word ‘innovation’ all the time. At the start of the pandemic, we saw one innovative idea after another,
but as we start to bring normality back to our lives many are finding the concept of innovation more challenging.
Curious as to why, I debated the topic with clients, dug into the scientific research and ran a month-long creativity experiment, which
included reading Creative Confidence by Tom and David Kelly – a book that taught me how personal creativity is not set in stone.
As Sylvia Plath once said, “the worst enemy to creativity is self-doubt”; and I agree. So, for anyone muttering the words, “I have lost my
creative spark” or “I don’t have any new ideas”, I am sharing some of what I have learnt to help bring new thinking to your marketing strategy.
Here are five things I discovered to help bring innovation and new ideas into your business:
1.EMPATHY
“You can only understand people if you feel them in yourself” – John Steinbeck
During my research, I read about Doug Dietz, an industrial designer who devised a
story-based scanner room after he saw a little girl crying in the hospital on her way
to a scanner he had designed. The girl had been scared about the forthcoming
experience, so Dietz improved the environment to suit children. The point here
is that you can come up with amazing products, services and technological
advances, but you need to understand your customer for your ideas to succeed.
In my last article, I talked about market research and how focus groups and
ethnographic research helps in developing a marketing strategy. If I am ever
struggling to come up with creative ideas for clients I start the research process; this
helps me understand my target customers and new ideas start to emerge.
2. DITCH THE LAPTOP AND LEAVE THE MEETING ROOM
“We don’t know where we get our ideas from. What we do know is that we do not
get them from our laptops” – John Cleese
Lockdowns have altered our creativity; we draw ideas from our experiences when we
are out and about, and when you think about how much time we have spent in local
surroundings or our own homes, it makes sense as to why we might feel less inspired.
As Austin Kleon says in the book Steal like an Artist, “Your brain gets too
comfortable in your everyday surroundings. You need to make it uncomfortable.”
So, although it’s great to read about new concepts and changing trends, it’s also
good to get away from the laptop and go and experience it for yourself!
8 GARDEN CENTRE CATERING INDUSTRY INSIGHT
3.KEEP A JOURNAL OR SCRAPBOOK
“Creative isn’t the way I think, it’s the way I like to live” – Paul Sandip
When you start taking note of your thoughts, you soon realise just how many ideas
you have each day! Start a journal, scrapbook or flick book and make a note every
time you read something useful. Write down inspirational quotes, take photos of
brilliant billboards or marketing ideas! Don’t just focus on your own industry, look
at what is happening in other sectors too.
Of all the things I did in my creativity experiment, I can honestly say this has
been the most successful and isn’t something I will give up. I already have a book
full of ideas that may come in handy at some point – along with plenty of doodles
for projects in development too!
4. TAKE A WALK
“All truly great thoughts are conceived while walking” – Friedrich Nietzsche
I, like many, have fallen into the homeworking trap of getting up and heading straight
to the laptop each morning. I read that the late Steve Jobs was a real advocate for
walking meetings and that many great creatives had a routine of walking. Charles
Dickens, Virginia Woolf and William Wordsworth were all known to be avid walkers; so, I
decided to research the benefit of walking on creativity and build a walking routine into
my day. I found a study by Stanford researchers that showed creative thinking improves
while a person is walking, boosting your creative output by 60%.
I assumed this was as a result of getting out into the fresh air, but the study
revealed that walking inside or outdoors similarly boosted creative inspiration.
So, it is more about walking itself than the environment, with creativity levels
consistently and significantly higher for those walking compared to sitting.
5. CREATIVITY BREEDS CREATIVITY
“You can’t use up creativity. The more you use, the more you have” – Maya
Angelou
Allow yourself to be inspired by surrounding yourself with creative people. I’m not saying
you have to join an art class, but I am suggesting you look at who inspires you. Watch
conference presentations on YouTube, listen to podcasts, take time for Ted Talks, read
articles and broaden your perspective. Look up the people who inspire you on social
media and read what they are reading, discover who inspires them and follow them
too. With all this inspiration you will soon be an unstoppable creative.
Once you have determined your own creativity rituals, make sure you
maintain them. It’s no good doing everything for a week and then forgetting
about all the good practices you put in place. When you feel personally
inspired and confident in your own creative ability, approaching innovation for
your business can be both exciting and rewarding.
ABOUT KAREN
Karen is a marketer and consumer psychologist specialising in the food, drink and hospitality sectors. She has more than 20 years
marketing experience and runs a successful marketing consultancy, Digital Blonde, using insights into consumer behaviour to help drive
business in a changing market.
Web: digitalblondemarketing.com
Email: Karen@digitalblondemarketing.com
INDUSTRY INSIGHT GARDEN CENTRE CATERING 9
PICTURE PERFECT
Well-known for its tasty menus and seasonal produce, Simpsons Garden Centre in
Inverness is a favourite with the locals. Garden Centre Catering Magazine finds out more
about this Scottish destination and how it is taking on the latest generation target market
A lot has changed since last year, es- from Simpsons Garden Centre explains, centre is an esteemed member of the Gar-
pecially for garden centres; labelled as “no longer just somewhere to enjoy a cup of den Centre Association and prides itself on
an essential shop, they quickly became tea and a scone.” its quality Scottish produce and its award-
vital sources for local communities, The result of this increased focus on winning team.
particularly those with farm shops. the catering capabilities of garden centres
Within a short amount of time, these has seen a revolution in its menu offering. Local produce
centres found themselves opening They have been adapted and extended, First established in 2000 by Andrew Simp-
their doors to new customers; many of catering for customers from breakfast son, it wasn’t long before Simpsons Garden
whom have now become regulars. through to late afternoon; and what’s Centre expanded into catering. In 2005,
But that wasn’t the only thing to more, thanks to the Insta-friendly loca- a 50-seater restaurant was opened, and
change; as soon as restrictions allowed, tions they reside in, they are attracting a by 2009 it had grown into the 250-seater
garden centre cafes and restaurants quick- whole new target market: millennials. Glasshouse Restaurant that we see today.
ly became places for family and friends to This has been the case at Simpsons One reason behind the restaurant’s
meet up. They were, as Andrew Simpson Garden Centre. Located in Inverness, the soaring popularity is its use of local and
10 GARDEN CENTRE CATERING OPERATOR PROFILEseasonal produce; and with a menu com-
prising of soups, sandwiches, salads, hot
meals and breakfast items (which are fast
becoming a huge area of growth for the
team), there really is something for eve-
ryone (see page 18 for more on the centre’s
breakfast offering).
“We pride ourselves in using locally-
sourced and seasonal ingredients as much
as possible,” Andrew says. “Nearly all of
the items on our menu are made in-house
by our team of experienced and knowl-
edgeable chefs and bakers. We also use
meat from local butchers, eggs from local
farms, bread from bakers on our doorstep
and locally-produced jam for the scones in
our afternoon tea.
“We have a real mix of favourites across
the day,” Andrew continues. “From our daily
home-made soups to our freshly made sand-
wiches. Our most popular customer favourite
is our macaroni and cheese – it is made with
local cheese and is absolutely delicious!
“Another favourite on the menu is Cakes on display in the restaurant
our Sunday Roast, which is available to
customers every week,” Andrew adds. “Cus-
tomers have a choice of pork, Scottish lamb
or our locally-sourced beef, all of which are “Nearly all of the items on our menu are
slow roasted overnight, which adds extra
tastiness. Our team serve this up with a made in-house by our team of experienced
huge side serving of trimmings, including
Yorkshire puddings, seasonal vegetables and knowledgeable chefs and bakers”
and potatoes.”
A listening ear
As well as the savoury stars, the Simpsons
team of in-house bakers are always creat-
ing new and exciting cakes, tasty tray
bakes, biscuits and regular bake specials,
including a selection of gluten-, sugar-
and dairy-free options too. This need
for specific menu options that cater for
different dietary requirements has been
something that Simpsons has worked hard
to include on all its menus.
“Many of the options on our regular
menu have been adapted to accommodate
dietary requirements such as gluten- and
dairy-free choices,” Andrew explains. “And
with the huge increase in vegan options,
and the popularity of Veganuary and
other plant-based food campaigns, our
team have been speaking to customers
to get regular feedback on the types of
recipes they’d like to eat.”
It is by listening to their customers that
Simpsons has been successful in implement-
OPERATOR PROFILE GARDEN CENTRE CATERING 11“One reason behind
the restaurant’s
soaring popularity
is its use of local and
seasonal produce”
The team of bakers love creating cakes
ing these changes, and, as Andrew explains, adds. “From our check-in welcome desks Centre there are a number of new addi-
it is also their secret to keeping everything and sanitiser stations, to our one-way tions in the pipeline.
interesting too. system throughout the restaurant journey, From a new ordering system, which will
“Listening to customers and tweaking rec- our team have worked really hard to ensure help streamline the process for customers plus
ipes as necessary is really important,” Andrew everyone’s safety.” front-of-house and kitchen teams, there are also
explains. “Although we don’t have a seasonal some early-stage plans for future development
menu, our chef regularly tests and adds new Future focus projects across the restaurant – although An-
options to our menus as ‘specials’, and many With restrictions having eased across the drew is keeping these a closely guarded secret.
of these end up on the regular menu.” country, and the future of catering looking So for now, all we can do is watch this space…
positive, planning is at the forefront of
Magic marketing everyone’s minds, and for Simpsons Garden simpsonsgardencentre.co.uk
Of course, it is all well and good having a
tasty menu, but not if people don’t know
about it. Like many centres, Simpsons “Many of the options on our regular
Garden Centre has taken on the power of
social media and regularly posts pictures menu have been adapted to accommodate
and updates to its several thousand Insta-
gram followers.
dietary requirements such as gluten- and
“We promote our restaurant offerings
on our social media pages with lots of
dairy-free choices”
Insta-friendly pictures that our custom-
ers love,” Andrew explains. “We also have
tabletop displays, posters within the store,
and digital screens across the garden cen-
tre, as well as regular targeted emails.”
This communication between staff and
customers has been key over the past 18
months – especially when having to adapt
to changing restrictions, social distancing
rules and guidelines.
“Like most garden centre restaurants,
we adapted as best we could during both
lockdowns for the safety of our team and
customers,” Andrew explains. “We operat-
ed a takeaway service, which was very well
received, and meant our regular custom-
ers could still enjoy our delicious food but
from the comfort of home (or during their
daily walk). This also included setting up a
takeaway afternoon tea service, which was
hugely popular.
“Since reopening, our covid measures
have been really stringent, giving all our The restaurant at Simpsons Garden Centre
customers a real peace of mind,” Andrew
12 GARDEN CENTRE CATERING OPERATOR PROFILEOPERATOR PROFILE GARDEN CENTRE CATERING 13
Commercial Kitchen
Commercial Kitchen 2021 announces incredible line up for 2021 comeback show!
Commercial Kitchen is coming to the “It’s fantastic to be able to get to- leading chefs and industry experts, who
ExCeL London! Taking place on 23 and 24 gether with industry friends and col- will be joining the Keynote Speaker pro-
September 2021, during what has been leagues again after so long and what gramme for the show’s return.
described as an industry supershow – with better place to do it,” Scott Duncan, More than 50 leading chefs and indus-
Casual Dining, Commercial Kitchen and managing director Unox says. “We’ll be try experts will be taking to the stage for
lunch! all taking place under one roof – showcasing our new products and dem- interviews, live talks and panel discus-
this year’s event offers a remarkable space onstrating our commitment to innovation sions. The line-up includes Sat Bains; Cyrus
for the industry to gather. (See page 28 once again on the stand.” Todiwala OBE, DL; Adam Simmonds and
for our lunch! preview). This dedicated industry event covers Neil Rankin. First-time Keynote Speaker
The two-day event has been described everything required to run, refurbish Cyrus Todiwala OBE, DL, Chef Patron of
as a one-stop-shop for visitors looking for or build a commercial kitchen, includ- the award-winning Café Spice Namasté,
innovation and inspiration for the year ing cooking equipment, refrigeration, recently described the show as “the go-to
ahead, and many return exhibitors have kitchen gadgets, storage, warewashing, event for professional chefs to discover
increased their stand size by as much as waste management, ventilation, fit out new innovation”.
double. The show, which works closely with and design. The organisers are also delighted to
lead partner ceda and partner FCSI, will welcome Nick Vadis, culinary director of
have 100 exhibitors attending, including Industry experts take to the stage Compass Group UK and Ireland, who, in
Craft Guild of Chefs, Meiko UK, Soil As- Alongside the list of exhibitors, Commer- the last three years, has been recognised
sociation and Unox. cial Kitchen will host an impressive list of with both a Lifetime Achievement ac-
14 GARDEN CENTRE CATERING COMMERCIAL KITCHEN PREVIEWShow Preview ESSENTIAL INFORMATION
WHEN: 23-24 SEPTEMBER 2021
WHERE: EXCEL LONDON
PRICE: FREE (TRADE ONLY)
colade and a FEJ Award for Outstanding Alongside these sessions, there will also we’re delighted to be providing a space
Service to the Industry. be a mental health panel chaired by Kris where the industry can reconnect and
The show’s diverse speaker programme Hall, founder of The Burnt Chef Project – inspire each other.”
will also see executive chefs and chef pa- the show’s official charity partner for 2021. “There’s no denying it’s been a tough
trons from across the hospitality, foodser- The panel will focus on the importance of year for everyone in the hospitality indus-
vice and public sector. The programme is alleviating stress through kitchen design. try,” Chris Brazier, group event director at
free of charge to trade buyers and takes “2021 feels like a very special year for Diversified Communications UK, adds. “So,
place alongside the show, which includes Commercial Kitchen,” Katie Tyler, event as the sector begins to reopen its doors,
more than 100 brands sharing the very manager says. “We’re so excited to be we’re incredibly excited to be preparing
latest kitchen innovations. back to in-person events and bringing the to welcome our visitors back in person this
event to London for the first time! After a autumn for three fantastic shows, two
Industry focus challenging period for the industry, there unmissable days, one extraordinary event
Chefs will also join industry experts on is a remarkable amount of innovation out and countless opportunities for business
stage to discuss trends and topics, includ- there, which suppliers are eager to share. and innovation.”
ing sessions run by show partners FCSI It’s also more important than ever that we
UK&I, Craft Guild of Chefs, The Master focus on mental health and wellbeing. I Trade registration is now open.
Chefs of Great Britain and ceda, which will believe that our Keynote programme and For more information and to register for a
be hosting its popular advice clinic and partnership with The Burnt Chef Project ticket, please visit
ceda Awards Gallery. achieves a balance between the two, and commercialkitchenshow.co.uk
COMMERCIAL KITCHEN PREVIEW GARDEN CENTRE CATERING 15Assessing the
landscape for garden
centre catering
Mike Burks, GCA chairman, discusses the impact of ‘new rules’
on garden centre cafés and restaurants
Since I wrote our last column in spring,
plenty has changed in the catering and
hospitality industry. For England, Covid
restrictions lifted completely on July 19, remov-
ing the necessity for social distancing, manda-
tory mask wearing and the rule of six; while
restrictions were more cautious in Scotland,
Wales and Northern Ireland.
Although this will be beneficial in the long
run for those in England, in July, some mem-
bers still had concerns. Covid cases continued
to rise in response to the easing of restric-
tions. Many decided to still request customers
and staff wear masks inside, but were wary we’re sure others will revert to counter service. sanitising stations, contactless payments if
that enforcing this would be tricky. At the beginning of reopening in 2020, this possible and one-way systems. These Covid-
We’ve been supporting member centres was a mandatory requirement; however, it has safe measures will help maintain the trust
to help keep both staff and customers safe on been interesting to see that many customers we have earned from the public, as we have
their visits and early feedback in July revealed prefer this more relaxed setting, avoiding long set the gold standard in retail and hospitality
that many of our teams and customers felt re- queues and the opportunity to just spend time Covid-safety.
assured where members were still requesting with friends or loved ones.
masks to be worn inside buildings. However, We also know customers are spending CELEBRATIONS
this has not been without complications and, more where ordering apps are used too and We were delighted to have resumed our Area
from the offset of the new rules being imple- cashless payments in favour of contactless or Awards this year. These were cancelled in 2020
mented, we were faced with soaring numbers card is also popular. and had been delayed this year due to the later
of people isolating from the government’s Another trend set to continue is enthu- inspections as a result of the pandemic.
track and trace system. siasm for al fresco dining. Although indoor From late August to early September, they
Described as ‘over-sensitive’, many people eating was allowed from May, the success of were an ‘in person’ celebration of garden cen-
were being pinged in the summer and this outside covered seating offers long-term op- tres’ accomplishments, sharing what we have
impacted on customers and staff. It can portunities for garden centres. People are not learnt during the year and receiving helpful
prevent whole teams – especially in cafés and put off by embracing fresh air into the cooler tips and advice from our inspectors on how we
restaurants – from working. It did not take months ahead, having already experienced it can improve and move forward.
into consideration that people were now closer when we first reopened this year. We’re now all looking forward to autumn
than ever, potentially travelling further, meet- Members are now also wary of the and Christmas!
ing more family, friends and colleagues and potential for another wave in the run up to
the consequences it has. We can only wait and Christmas and will be preparing ahead for the
see how the government’s review and changes changes in the layout of stores, restaurants CONTACT INFORMATION
on August 16 will impact us. and cafés; perhaps opting for similar systems Tel: 01244 952170
that worked successfully in 2020. Web : gca.org.uk
NEW TRENDS Other measures will also remain in place to Facebook: GardenCentreAssociation
Many garden centres decided to continue gently assist with the increased numbers we Twitter: GC_Association
table service, beyond ‘Freedom Day’, although can expect to see going forwards, including
16 GARDEN CENTRE CATERING GCA COLUMNGCA COLUMN GARDEN CENTRE CATERING 17
THE DAWN OF A
NEW MENU
It is traditionally said that breakfast is
one of the most important meals of the “Now is a great for this new age of diner, it has to be dynamic,
different, and above all, delicious.
day; it sets you up for what’s ahead, and
importantly it can be enjoyed out-of-
time to review your “Now is a great time to review your
breakfast menus to ensure you offer tempt-
home, whether dining alone or in the
company of others.
breakfast menus ing options to suit all tastes,” Gordon Lauder,
managing director of frozen food distributor
With the doors of the hospitality in-
dustry open once again, people are looking
to ensure you offer Central Foods says. “Having a delicious –
and different – breakfast offering is a great
forward to enjoying an out-of-home dining
experience with friends, family or even col-
tempting options to way to become a destination dining venue
and pull people into your garden centre
leagues – and breakfast presents the perfect
opportunity to do this.
suit all tastes” earlier in the day.”
“It starts with the menu,” Kim Hartley,
Garden centres, however, now have a produce – a key trend which has been enjoyed executive business development chef at Mis-
new generation of consumers to impress, by many over the past year. sion Foods, adds. “Rather than just having
many of whom have been drawn in by the With breakfast back on the radar, the a menu with what are seen as traditional
Instagram-friendly settings filled with plants menu offering for this early morning indul- breakfast fare, there needs to be something
and flowers, plus the chance to eat some local gence has never been more important – and that will stand out to customers. Opera-
18 GARDEN CENTRE CATERING BREAKFASTKaterBake Luxury Crumpets with banana and syrup serving suggestion
Breakfast presents the first
opportunity of the day for making
a sale, so how can garden centres
improve this dining experience and
engage customers to enjoy what
produce is on offer? Garden Centre
Catering finds out
tors need to have access to a versatile range
of products and ingredients to provide
consumers with a wide selection of options
to choose from. With breakfast dishes often
trending on social media, the need for stand
out, creative breakfast options are more
important than ever.”
One such item that can work well on the
breakfast menu in this respect are crumpets.
A versatile British favourite that are ideal for
all seasonal menus – especially in autumn
when thoughts turn to warming, comfort
foods as Lauder highlights – crumpets also
present perfect photo opportunities; espe-
cially when you get the ingredients right.
“Crumpets are peculiarly British and
appeal to a sense of nostalgia,” Lauder says.
BREAKFAST GARDEN CENTRE CATERING 19“With breakfast
dishes often
trending on social
media, the need for
stand out, creative
breakfast options
are more important
than ever”
“They are likely to be especially popular with
older garden centre visitors who’ll no doubt
remember eating crumpets as youngsters;
[but you can] bring them bang up to date and
The Simpsons Breakfast Vegan Bagel
give them a modern twist by offering a selec-
tion of different toppings – both sweet and
savoury,” Lauder adds. “Try banana, blueber-
ries and syrup, smashed avocado sprinkled “That first cuppa really sets you up for the it shows a vibrancy in your menu which will
with chilli flakes, or the traditional breakfast day, so whether you’re pairing a classic eve- please customers.”
favourite of bacon and egg. The only limit is ryday brew with a full English, or a healthy “It’s incredibly important for garden cen-
your imagination!” matcha latte with some overnight oats, then tres to have a diverse and delicious breakfast
you’ve got to be giving your customers the menu,” Michelle Jee, senior brand manager
VIBRANT MENUS best start to their day,” Louise Cheadle, tea out-of-home at Tetley adds. “Consumers are
Of course, no breakfast is complete without taster and co-founder at teapigs, says. “There more likely to drink tea with breakfast than
a drinks offering – especially of the hot tea is a more educated and expectant customer any other hot beverage, making tea a key
variety. But just because it’s breakfast doesn’t who is willing to spend more on premium source of revenue for operators. Over recent
mean only Breakfast Tea should be on the teas; this means operators should up their years fruit, herbal and green tea blends have
menu. With a wide variety of food trends tea game or face getting left behind. We seen significant growth in popularity. Ensur-
making their way onto the breakfast menu, recommend offering seasonal specials; not ing you offer a varied tea menu which offers
there is ample opportunity to include an ar- only does this encourage people to try some- visitors plenty of choice when it comes to
ray of different styles and flavours of tea. thing new on a weekly or monthly basis, but fruit and herbal blends, decaffeinated alterna-
tives and speciality teas, will encourage more
breakfast consumption.”
TRADITIONAL AND STYLISH
The rise in plant-based diets has been another
trend which has seen significant growth over
the past few years, and with its popularity
rising, it is one that operators should keep in
mind when reviewing their breakfast menus.
Having an exciting choice of vegetarian,
vegan and free-from options is key; not only
will this help you accommodate a wide vari-
ety of customer preferences, but it can also
really help elevate reviews – especially ones
on social media.
Many garden centres could achieve this by
offering a breakfast menu that is filled with
a variety of options. The breakfast offering
at Bents Garden and Home in Glazebury,
England, for example, includes a whole range
of choices, with some recent new additions
including smoked salmon and scrambled
KaterBake Luxury Crumpets with bacon and egg serving suggestion
eggs and the tantalisingly-sounding stacked
pancakes. The centre offers a wide variety of
20 GARDEN CENTRE CATERING BREAKFASTBREAKFAST GARDEN CENTRE CATERING 21
“It’s incredibly
important for
garden centres
to have a diverse
and delicious
breakfast menu”
One option for diners at Bents is stacked pancakes
breakfast dishes, from porridge with vanilla that provenance is key,” Cheadle points out. down meals – make sure your customers are
and maple syrup topped with fresh berries “[Remember] to talk about provenance and informed about what you have and where it is
and granola, to the popular Big Breakfast, what makes your breakfast offering special.” from, and above all else, make it exciting and
which includes all the traditional breakfast “The breakfast and brunch world is a com- well worth a visit.
favourites of bacon, sausages, free range eggs, petitive place,” Hartley adds. “By offering al-
hash browns and toast (see page 24 for more ternative and exciting options on your menu SUPPLIER CONTACT DETAILS
on the food offering at Bents). you are more likely to engage with those who centralfoods.co.uk
Simpsons Garden Centre in Inverness, wouldn’t normally stop for breakfast.” missionfoodservice.co.uk
Scotland also offers customers an assortment However you decide to catch the eye of teapigs.co.uk
of traditional dishes, including its popular your customers – from takeaways to sit- tetleyfoodservice.co.uk
Highland breakfast and brunch, which is
becoming more popular than ever. The centre
also offers customers a selection of specials
It’s nearly time to start thinking about some festive inspired breakfast options –
including waffles, French toast, vegan bagels, like this salmon and egg croissant recipe idea from St Pierre! See page 34 for more
plus scrambled eggs and Scottish smoked festive food inspiration
salmon (see page 10 for more about this garden
centres’ offering).
“Fast becoming one of our customer favour-
ites is our on-trend breakfast of smashed avo-
cado toast,” Andrew Simpson, managing direc-
tor of Simpsons Garden Centre adds. “Made
to order with smashed avocado and a hint of
chilli served on a bed of rocket on locally-made
rye bread and topped with a poached egg. It is
very cosmopolitan and utterly delicious!”
LOCAL ORIGINS
It isn’t just the final product that is important
when it comes to the breakfast offering; the
provenance of the dish and its sustainability
impact is just as important too.
“Consumers are placing more focus on
sustainability, so vendors need to check their
product’s green credentials and remember
22 GARDEN CENTRE CATERING BREAKFASTBREAKFAST GARDEN CENTRE CATERING 23
AN EXQUISITE
DINING EXPERIENCE
With a focus on quality food and a touch of world inspiration, Bents Garden
& Home shares its success story with Garden Centre Catering Magazine
Garden centre catering has come a long better, something a bit out of the ordinary; dine together”), the Jurassic Cove Alfresco
way from the offerings once provided by and the answer was Bents’ 480 seat Fresh Café, and a Mediterranean style Tapas
the small coffee shops tucked away in the Approach Restaurant and Caffe Nel Verde, Bar. The Tapas Bar is currently closed due
corner of the site. Nowadays, food – and which opened in September 2001. to Covid, but when it re-opens it will once
good food at that – is a vital part of the “In 2007, The Fresh Approach Restau- again be a place where customers can
‘day out destination’ criteria; and although rant was extended with a contemporary enjoy Spanish influenced appetisers while
plants are still the core element of any new conservatory, an extensive decking exploring a world of different wines.
garden centre, the dining experience is just area and a new dedicated family area,” Inspired by the need for outdoor dining
as important. Matthew adds. “We have continued to imposed by the covid restrictions, alterna-
Bents Garden & Home in Glazebury, expand our catering operations and now tive seating arrangements – including the
England, is one such centre that recog- offer a choice of six dining destinations Alfresco Huts and outdoor dining areas
nised this fundamental ingredient early on. with more than 900 covers. Quality food – have been added over the past year,
Established in 1937 by Alfred and Margaret remains at the forefront of the agenda and while the area around the lake has been
Bent, the business has grown from a small everything is still freshly prepared here on extended with a new Alfresco Lakeside
set up selling roses from the front garden the premises by our brigade of chefs.” Dining experience.
of their terraced house, to a multi-million Alongside its Fresh Approach Restaurant Taking in the lakeside views, the new
pound operation. It remains a family and Caffe Nel Verde, Bents also offers The area includes an extensive decking and a
owned and run business, headed by third Pet Café (“where humans and hounds can covered terrace.
“All our food is
delivered fresh in the
morning, prepared by
our team of chefs, and
it’s gone by the time
we close at 7:30pm”
generation Matthew Bent, along with
sisters, Rachel, Helen and Katherine.
A member of the Garden Centre Asso-
ciation – which recognises the best garden
centres throughout the country – Bents’ is
a success story that goes from strength to
strength. Its first dining experience dates
back to 1981, when The Balcony Coffee
Bar was opened. Despite sceptical com-
ments from the industry, it quickly estab-
lished an excellent reputation for quality
homemade food, wonderful flavours and
speciality coffees. Its success soon sparked More alternative outdoor seating arrangements were inspired by covid restrictions
the imagination for something bigger and
24 GARDEN CENTRE CATERING OPERATOR PROFILE“Patisseries, cakes
and home bakes, are
created and made
by the talented team
of chefs”
The Bents Afternoon Tea
OPERATOR PROFILE GARDEN CENTRE CATERING 25The restaurants offer a range of extensive menus
All the food is prepared on the premises, using fresh and, wherever possible, local ingredients
“It is so important to
have somewhere to
relax, unwind and enjoy
taking time over food”
Dining destinations
With a whole host of dining options and ex-
tensive menus – which all include vegetarian
and gluten-free options – the one thing that
the team at Bents remains most proud of is
that all their food is prepared on the prem-
ises using fresh and, wherever possible, local
ingredients. From patisseries, cakes and
home bakes, to all the soups, salads and hot
counter offerings, everything is created and
made by the talented team of chefs.
“We focus on quality and service,”
Matthew says. “All our food is delivered
fresh in the morning, prepared by our
team of chefs, and it’s gone by the time
we close at 7:30pm.”
One such freshly prepared treat – which
has remained a firm favourite with cus-
tomers since 1981 – are the Bents Coffee
26 GARDEN CENTRE CATERING OPERATOR PROFILEPoached eggs and Avocado is one menu choice
and speciality scones. Sold at the Balcony “We focus on quality of-town alternative to city centre markets,”
Coffee Bar, the scones are still made to the
same secret recipe, and around 1,500 are
and service” Matthew says. “Our Winter Food Market
benefits from being undercover in Bents’
sold each week. quickly and safely,” Matthew adds. “These Open Skies Glass House, meaning everyone
“We just try to focus on offering quality, steps, along with other social distancing is protected from the elements, but it still
well- and freshly-prepared food with great and safety measures taken throughout the retains the feeling of being outdoors.”
service in beautiful surroundings,” Matthew centre, have been recognised by two covid- Unlike last year, when most live enter-
continues. “It is so important to have some- secure accreditations – Visit Britain’s We’re tainment was cancelled, Bents is also hop-
where to relax, unwind and enjoy taking Good to Go award and the AA’s Covid Safe ing to see the return of its live music and
time over food, which is why we have worked recognition – which we hope will further help entertainment programme this year, which
hard to ensure all our dining destinations our customers feel safe and welcome.” as Matthew points out, really adds to the
offer an attractive, calming view. Whether it overall experience.
is the lakeside views from the Fresh Approach Winter wonderlands And that is what Bents prides itself on;
Restaurant, or the hills of Rivington which With restrictions easing across the country, the overall experience. For Matthew and
can be seen from the lakeside dining area. thoughts are already starting to head to- his team, it’s about offering customers a
Even at our Tapas Bar and Jurassic Cove wards the winter months and the multitude choice; from deciding where to dine for
Alfreso Dining, diners can make the most of of opportunities presented by the festive lunch, where to have a quick coffee, or
the beautiful surroundings of our Open Skies season. Plans for Bents are no exception, where to round off the day’s shopping with
Glass House and outdoor plant area. and the team are looking forward to the a well-deserved treat, all in beautiful sur-
“As dining re-opens we have also intro- return of its Winter Food Market – a festive roundings. Because when spoilt for choice
duced an online booking system for our Fresh Alpine retreat complete with wooden cha- on where to eat, sit and relax, the dining
Approach Restaurant and welcome walk-ins lets, European inspired foodie delights, and destinations at Bents really do encourage
at all our dining destinations. We are operat- a Bavarian-style grill. customers to spend the day there – time
ing a virtual queuing system during busy “Our Winter Food Market was first intro- and time again.
times to ensure our customers are seated duced in 2017 and offers customers an out- bents.co.uk
OPERATOR PROFILE GARDEN CENTRE CATERING 27Lunch! Preview
The build up to lunch! is already drawing record numbers.
Here’s what’s on at this year’s show
This year’s lunch! show is set to return to Up Zone – which is set to be the event’s sessions with Jim Winship, director of The
ExCeL London on 23-24 September and it biggest one ever. British Sandwich & Food to Go Association,
has already drawn in a record number of who is the main show partner on lunch!.
new exhibitors – making up an impressive Keynote Speakers “We have always prided ourselves on
30 per cent of the list. Visitors will also get the chance to hear offering trade visitors a free, world-class
The show – a dedicated event for the from industry leaders during the Key- speaker programme alongside hundreds
café, coffee shop and food to go sector note Speaker programme, which is free of innovative new products,” Chris Brazier,
– has also announced the return of many to attend for all trade visitors. event director of lunch! says. “We’re espe-
big-name brands, including Magrini, As well as some of the biggest names cially excited to be returning with such an
which will once again be sponsoring the and operators in the industry, the incredible line-up.
VIP lounge. Brands including Cawston organisers have also announced the “Though the last year has been chal-
Press, Ferrero, Glebe Farm Foods, Orga- return of Greggs CEO Roger Whiteside, lenging, it’s also prompted a huge amount
nix, Radnor Hills, teapigs and Welbilt will who, since he last graced the lunch! of innovation and this year’s Keynote
also be exhibiting. stage, has been awarded an OBE for his programme echoes that eagerness to
Alongside the impressive list of exhibi- services to equality. regroup, reconnect and inspire each other.
tors, visitors to this year’s lunch! show will The line-up also features input from in- We’d like to say a special thank you to all
also have access to a range of exclusive dustry associations including Kate Nicholls, the industry leaders and exhibitors for their
product launches, plus the show’s Start chief executive of UKHospitality, and two support,” Brazier adds.
28 GARDEN CENTRE CATERING LUNCH! PREVIEWESSENTIAL INFORMATION
WHEN: 23-24 SEPTEMBER
WHERE: EXCEL LONDON
PRICE: FREE (TRADE ONLY)
Setting the stage Alongside the 300 exhibiting brands, when they need it most. A huge thank you
This year also sees the return of the hugely visitors can discover and vote for their to all our supporters,” Brazier adds.
popular Coffee Shop Keynotes Theatre to an favourite new food-to-go products in the The full, ever-expanding exhibitor list is
even bigger stage, reflecting the continued Innovation Challenge Gallery. available to view online, and promises to
importance of this vibrant sector. This prestigious competition show- showcase the latest innovations in food,
After a successful launch in 2019, cases products launched within the last 12 drink, packaging and equipment products.
this dedicated Keynote programme will months, with finalists taking part in lively In addition, this year’s lunch! is co-
feature talks and panels from industry on-stage pitches to a judging panel of located with sister shows Casual Dining
innovators and experts. Several industry industry buyers. and Commercial Kitchen (see page 14 for
experts and commentators will also be “We love the fact that companies more), making it an unmissable two days
sharing insights at the show, details of recognise lunch! as the perfect place to for retail, foodservice and hospitality
which can be found online. showcase their most exciting new prod- buyers.
ucts,” Brazier points out. “This year is no
A show of discovery exception, and quality buyers are going Registration for the event is now open!
Now in its 14th year, lunch! continues to to see a huge number of exclusive product
exceed expectations among industry launches. For more information and to register for a
leaders, and this year will see hundreds of “We’re delighted to be back and to free trade pass, visit
brands bringing new products to the show. be connecting to suppliers and operators lunchshow.co.uk
LUNCH! PREVIEW GARDEN CENTRE CATERING 2930 GARDEN CENTRE CATERING KITTED OUT: WHAT’S NEW IN THE COMMERCIAL KITCHEN
Kitted Out
Getting the most out of your equipment is a com-
bination of elements; from making the best use of
space, being environmentally friendly, to being easy
to maintain and operate. It also requires a level of
understanding – not only with how your appliances
work, but how they are being used. This is where
connectivity comes into play.
“It’s vital that chefs feel in complete control of all ele-
ments of the kitchen,” Dave Hones, senior catering designer
at ABDA explains. “An increase in connectivity can give
those working in a garden centre kitchen peace of mind
that everything is working effectively. This level of technolo-
gy may feel daunting, but when all of the equipment data
is fed into one computer – including combination ovens,
induction hobs, dishwashers and ventilation canopies – it
gives catering managers and chefs a much better under-
standing of their time and energy expenditures.”
Manufacturers are already on the case with this. In the
case of Unox, the manufacturer has begun focusing its
attention on helping operators make the best use of data
from connected appliances in commercial kitchens, in
what it calls Data Driven Cooking.
“As manufacturers, we recognise the challenges that
Unox SpeedPro caterers face in busy catering environments and we are
continuously pushing the boundaries of innovation to help
CONNECTED
overcome them,” Scott Duncan, managing director of
Unox UK, says. “Data Driven Cooking is about helping end
users get the most from their equipment. Making best use
AND IN
of data can improve productivity and efficiency, enhance
safety and transparency, optimise water and energy ef-
ficiency, and even eliminate waste to maximise profits.”
CONTROL
Another way to help operators and staff understand
their equipment is through training – a necessary and
vital element for all kitchen personnel. Following the
rise of online meetings, some manufacturers have even
started running online courses so everyone can benefit
from the lessons. Manufacturer Hobart, for example, has
The goal for commercial recently launched a new series of live and interactive
kitchens is a catering cooking webinars about its range of equipment. Hosted
by development chef Greg Crump, the webinars aim to
operation which is safe, highlight equipment features and benefits, as well as the
latest food trends in the industry.
effective and efficient.
Garden Centre Catering finds “It’s vital that chefs feel
out ways in which caterers in complete control of all
can aim to achieve this
elements of the kitchen”
KITTED OUT GARDEN CENTRE CATERING 31“It is vital that
safety measures are
communicated clearly”
Sustainably and longevity
It’s not, however, just the inner workings of the
kitchen that are important; its impact on the envi-
ronment is just as significant. One element that has
seen the greatest change in this area is the attitude
towards single-use plastic; a move which is influenc-
ing kitchen equipment design.
“As single-use plastic goes out, re-usable plastic or
glass bottles will come in,” Paul Anderson, managing
director at Meiko points out. “The use of carafes and
jugs will also increase as plastic is taken out; how-
ever, existing wash racks may not be big enough to
take jugs or carafes.”
The solution, as Anderson explains, are wash solu-
tions that are suitable for all standard bottle sizes
and shapes. Ones that offer reverse osmosis water
treatment can also remove the need to polish the
glasses by hand afterwards, and is another factor to
take into consideration.
Hygienic solutions and strict cleaning regimes are
further elements which have been driving change over
the last year – and one which is expected to continue.
“With the hygienic habits of cleaning teams and
cleanliness of kitchens under such scrutiny, it is vital
that safety measures are communicated clearly, and
frequently, to staff members,” Riccardo May, HoRe-
Ca marketing manager, Essity Professional Hygiene,
says. “Providing easy access to the right products
and tools, such as dispensers, contributes to a seam-
less workflow and a more hygienic kitchen.
“Proper hand hygiene is also one of the most
important steps in preventing cross-contamination
and reducing healthcare-associated infections,”
May adds. “Therefore, kitchen equipment should be
cleaned and maintained with efficient hand hy-
giene solutions.”
Hopefully by taking these elements – from staff
training, to the environment and even hand hygiene
– garden centres will not only have a safe and effec-
tive commercial kitchen catering operation, but an
efficient one too.
SUPPLIER CONTACT DETAILS
abdadesign.co.uk
essity.com
hobartuk.com
meiko-uk.co.uk
rational-online.com /en_gb
rhs.org.uk/gardens/wisely
unox.com/en_gb
32 GARDEN CENTRE CATERING KITTED OUTYou can also read
