The death of the pre-packed sandwich

11th August 2008, 11:21am

As the credit crunch hammers away at families and their savings, holidays abroad are becoming something of a luxury. More and more people are taking breaks on home turf, which is why restaurants must step up their game and attract the ‘British Tourist', says caterer Searcys.

According to Mintel research, British tourism is doing better than ever.

The number of British holiday makers looking for UK breaks is up 39% on last year, according to analyst reports.

"In the current economic climate and squeeze on household budgets, many people are facing economic detox. Families could be most likely to alter their holiday plans (abroad) in favour of somewhere closer to home."

This, of course, will have a positive effect on the UK's tourist attractions.

Searcys, caterers in the UK's art galleries and museums, is also benefiting from this turn around: "Art galleries and museums are thriving across the UK," says Duncan Ackery, CEO of Searcys, "so restaurants within these areas must keep their standards high to attract the tourists."

Having won the retender pitch for the Barbican Restaurant and extended its contract at the Bath Assembly Rooms, Searcys has scored a hat trick – also securing the contract at The Portrait, the fourth floor restaurant at the National Portrait Gallery after a highly competitive pitch.

Further Mintel research shows that the UK museums and art galleries "need to offer the increasingly savvy consumer similar standards that they can find in other areas of the eating out market. The major trends to bear in mind are the use of fresh, seasonal ingredients, the rise of gastro-tourism and focus on regional dishes."

Pre-packaged sandwiches and cartons of orange juice are no longer acceptable in these venues.

Searcys, a privately owned company, is not tied to brands or purchasing requirements.

Take The Portrait Restaurant for example. Head chef Katarina Todosijevic, works closely with suppliers, adhering to good farming practices for meat and using local and organic produce where possible.

Sausages, bacon and hams are made in the kitchen from rare breed, fish is bought from day boats or line caught from sustainable fisheries and vegetables are purchased from areas specialising in particular varieties.

Jams, chutneys and preserves are made on site. The Portrait menu changes constantly, according to the climate and availability, so a crisp warm autumnal day, for example, will be reflected in the dishes available.

Weblink: www.searcys.co.uk

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