Bakery preferable to 'shooting your own'

Grow-your-own and bake-your-own are ways in which garden centres can attract customers and save money, says Turpin Smale Food Consultancy director Chris Brown.

Garden centre cafes should have their own kitchen garden and should consider a bakery - but shooting and butchering your own meat is a step too far, Brown said, referring to TV chef Mike Robinson's comment (HW, 24 July).

"A herb garden for your cafe or restaurant is do-able," he added.

Kent-based Millbrook operations director Tammy Woodhouse said: "Our cafes have done really well after refurbishing both in the past year. We're using salad crops in the coffee shop and have signs on the beds saying 'we use these plants in our cafe'."

Brown added that a new development at Grosvenor Garden Centre in Chester would have a high- profile bakery, following those at Barton Grange in Lancashire and Heighley Gate in Northumberland.

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