Garden centre trebles space devoted to food preparation for its restaurants

Pictured are Colin Porter, Vanessa Wright, Parjota Rhoud, John Igo and Cath Westmoreland

A West Yorkshire garden centre has invested significantly to treble the area of the kitchen that prepares dishes for its in-house restaurants. 

The food preparation area that services Tong Garden Centre’s Blooms Kitchen and Mezzanine restaurants has been extended by 110m2 to cater for the increased demand for its home prepared dishes and afternoon teas. 

“The catering team prepare an average of 23,000 dishes a month, including freshly made sandwiches, quiches and the meat and potato pie that is a firm favourite with customers.

“The expansion of the prep kitchen means that the team can prepare more meals and can satisfy the growing demand for afternoon teas whilst developing new dishes to delight customers in our Blooms and Mezzanine restaurants,” said Cath Westmoreland, Tong’s catering manager. 

Kitchen assistant  Vanessa Wright, one of the 16 strong catering team to benefit from the new food preparation area, said: “We love working in the spacious new prep kitchen. The workflow has really improved and there’s plenty of room to prep our delicious afternoon teas and other homemade dishes.” 

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