VisitEngland Awards for Excellence winners from 2016 share their experiences of developing their business and targeting specific markets.
Guest accommodation case study: Old Swan & Minster Mill
Adrienne Eastwood from the Old Swan & Minster Mill in the Cotswolds discusses catering for the dog-friendly market. Her top tips include providing innovative extras for dogs and their owners, engaging staff and having clear rules in place to keep all customers happy.
Hotel case study: Crewe Hall
General Manager Martinus Louwerse of Crewe Hall in Cheshire shares his knowledge on changing trends in the business tourism market. Examples include the importance of healthy food, continually investing in Wi-Fi and embracing modern technology to promote your offer.
Self-catering case study: Wolds Edge Holiday Lodges
Ruth Rowland, owner of Wolds Edge Holiday Lodges & Snug Huts in Yorkshire, describes the innovative activities she has introduced for her guests, including geocaching and Nordic walking. The business has also made the most of its wildlife setting and diversified into the glamping market by introducing its shepherd ‘snug’ huts. You can read more about Wolds Edge in our upcoming Quality Edge magazine feature.
Attraction case study: Roman Baths
Katie Smith from the Roman Baths in Bath shares how the attraction overcame the challenges of an historic site to provide access for all visitors. She also describes quick and easy wins other businesses can implement, the importance of providing advance information for visitors with access requirements and engaging staff through training.
Attraction case study: The Whitworth Art Gallery
Chad McGitchie from the Whitworth Art Gallery in Manchester describes how the attraction has maintained a personalised visitor experience following a major development. Examples include engaging with non-traditional visitors, hosting exhibition-themed chef nights in the restaurant and training staff to be business ambassadors.
Restaurant case study: La Locanda Ristorante Italiano
Maurizio Bocchi, owner and head chef at La Locanda restaurant in Lancashire, explains why using local food suppliers is so important. He also discusses sending his staff to work on farms, how he promotes menu provenance and the role of the business in working with the local community.
Pub case study: Cartford Inn
Patrick Beaume from the Cartford Inn in Lancashire describes how constantly reinvesting is key to a successful tourism pub. He also believes it is important to recruit staff with an open attitude and that social media is the future of marketing.