Gressenhall Farm and Workhouse, Norfolk
Robin Hanley, 16.01.2012
The Mardler’s Rest Cafe at Gressenhall Farm and Workhouse, part of the Norfolk Museums & Archaeology Service, embodies all that is unique and important to this 50-acre museum celebrating Norfolk’s rural life.
Serving rare-breed sausage rolls sourced from Large Black pigs like the ones that live on our traditional farm, the cafe also supports a wide range of Fairtrade and local food and drink producers, complementing the museum’s work on sustainability.
Norfolk flavours fill the menu of hot and cold snacks and meals, while takeaway options and additional picnic areas give visitors greater flexibility.
The cafe supports the wide range of events at the museum, with seasonal menus to reflect the theme of the day, as well as providing high-quality catering for room hires and conferences on site.
The cafe is located in an adapted building in our Grade II listed Workhouse and is capable of serving hot meals to more than 100 visitors per sitting.
Recently, a major capital investment has enabled visitors to view more easily the extensive range of food and drink on offer. New service counters and revised seating and lighting arrangements mean that the cafe has a fresh and open feel to it, while lighter bistro-style furnishings enable flexible use of the area.
New furniture has also enabled us to increase the number of covers within the existing space.
The installation of a new cooker and rationalisation of freezer storage are also underway, which will improve operating efficiency and reduce energy consumption.
Evaluation shows that the cafe is a significant contributor to the Gressenhall visitor experience, on a site where dwell times average between four and six hours. As such, we are constantly reviewing the quality of the catering offer.
Robin Hanley is the Western area manager at Norfolk Museums & Archaeology Service
Link
Gressenhall Farm and Workhouse
Serving rare-breed sausage rolls sourced from Large Black pigs like the ones that live on our traditional farm, the cafe also supports a wide range of Fairtrade and local food and drink producers, complementing the museum’s work on sustainability.
Norfolk flavours fill the menu of hot and cold snacks and meals, while takeaway options and additional picnic areas give visitors greater flexibility.
The cafe supports the wide range of events at the museum, with seasonal menus to reflect the theme of the day, as well as providing high-quality catering for room hires and conferences on site.
The cafe is located in an adapted building in our Grade II listed Workhouse and is capable of serving hot meals to more than 100 visitors per sitting.
Recently, a major capital investment has enabled visitors to view more easily the extensive range of food and drink on offer. New service counters and revised seating and lighting arrangements mean that the cafe has a fresh and open feel to it, while lighter bistro-style furnishings enable flexible use of the area.
New furniture has also enabled us to increase the number of covers within the existing space.
The installation of a new cooker and rationalisation of freezer storage are also underway, which will improve operating efficiency and reduce energy consumption.
Evaluation shows that the cafe is a significant contributor to the Gressenhall visitor experience, on a site where dwell times average between four and six hours. As such, we are constantly reviewing the quality of the catering offer.
Robin Hanley is the Western area manager at Norfolk Museums & Archaeology Service
Link
Gressenhall Farm and Workhouse
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