Forss House Hotel, Thurso
Investing in local food has brought success to Forss House Hotel.
When Ian and Sabine Richards bought the 13-bedroom hotel in Thurso, much of the menu was based on nationally-sourced frozen and pre-prepared dishes. Only 20% was spent with local food suppliers. Just 2 years on, the hotel now spends more than 80% of its food budget locally, buying soft fruits, free-range eggs, fish and cheeses for its seasonally changing menus. In addition to supplying superb quality beef and lamb, the local butcher has worked with them to develop a special recipe breakfast sausage. Dining staff are taught about the dishes, their ingredients and preparation. Chefs visit suppliers to learn about the raw produce and also take work experience in some of the country’s best restaurants during quiet periods in the business.
The results have been impressive. In a year, the number of diners has increased by almost a quarter and revenue by almost a third.
Forss House Hotel, Thurso
01847 861201