NEW KITCHEN FOR POLHILL GARDEN CENTRE, BADGER'S MOUNT, SEVENOAKS, KENT
To start with, how many garden centres – (or even smart restaurants come to think of it) have a Catering Manager with the experience of Hazel Baer.
On returning to the
When she arrived: “Frozen lasagne was on the menu and we struggled to serve 20 jacket potatoes for
“From that, we have developed to a stage where almost everything is fresh including the chips (which are par-fried). People do come here just for the food. We offer better quality than any pub and at a more competitive price.”
The enlarged catering operation which opened in June 2004 has increased footfall in the garden centre by five per cent, says Baer. Service begins with breakfast at 9 and runs to 5pm on six days; Sunday opening is 10-4.30pm.
The restaurant itself has 400 seats; there are 200 more on the terrace and daily till transactions can be between 600-800, many for twos or fours. Seven coaches per day are not unusual.
There are 10 staff in the kitchen and Baer also runs an apprentice scheme – currently there are two restaurant apprentices and three apprentice chefs.
Hallmark has been involved with Polhill for more than four years. “I think I must have met them at Hotelympia,” says Baer. “They are a local company to us and we got on well with their staff.
“Ideas grew from the start. This is a family run business and we all wanted to do it properly.”
Originally planned as a butterfly house, the building now housing the catering operation required new planning permission. Then work could begin on basic infrastructure such as drains and power, which took 14 months.
“I knew what I wanted in terms of design and working closely with Hallmark we put ideas on paper and talked them through. Hallmark have carried out a very good job – it is so fabulous to have a proper kitchen. The best thing about Hallmark is that they kept with us through a long process. We have a good set up that works and, give it a few more years, and we will probably be building a bigger restaurant.
Hallmark also designed and installed the retail bakery at the other end of the Centre two years ago. Currently baking off frozen dough, Baer plans to: “Introduce our own home-made bread – bread you can’t get anywhere else.
“That was a good test for Hallmark and proved our confidence in them.”
Hallmark Select, the light equipment division of the group, was also used by Baer. “It really came down to which of a number of suppliers were the cheapest. Hallmark Select won a substantial part of the order."
