A farm park which enjoyed a record-breaking year last year is working to create a more sustainable food model, boosting the local economy by supporting local producers.
The National Forest Adventure Farm, in Tatenhill, which has seen visitor numbers to the popular family attraction increase by over 10 per cent in the last year.
A new Senior Food and Beverage Manager has been brought in and a new restaurant menu created which will change with the seasons using home grown and locally sourced produce.
The family-favourite destination is also looking to offer more traineeships to young chefs.
Tom Robinson, who owns the National Forest Adventure Farm with brother Ivor, said: “We have always prided ourselves on delivering outdoor family fun which helps families to get out in nature and explore rural life.
“We are now looking to take this ethos a step further by creating a new menu at the Farmhouse Kitchen which not only celebrates fresh, wholesome produce grown here in Staffordshire but also supports the local food chain creating a more sustainable food system to boost the local economy.
“The majority of our produce is grown on site in our kitchen garden or locally sourced within 20 miles. It means that when you buy a meal you know you are supporting local farmers and producers, so it is not only good for you but your community as well.”
Local chef David Ellement, heading up the changes as new Senior Food and Beverage Manager, added: “The idea is to cook around the seasons with fresh, real food that brings new flavours and wholesome recipes. There will still be the family favourites such as chicken goujons and chips but they will be locally sourced and have a healthier twist.
“Healthy food choices can be fun, and we are excited to bring new twists on old favourites with outdoor pizza ovens creating wood fired fresh pizzas, BBQ grills producing smoked flavours and hearty fresh vegetable soups and casseroles.”
The menu will adapt to the seasons with flavours such as Chicken and Spring Vegetable Casserole or fresh fired Summer pizza and smoked Texas brisket beef, with hearty soups, jacket potatoes, pies and chillis added later in the year to provide warming winter meals.
