An award-winning hotel in the Forest of Dean is thinking outside the box to help secure its future.
The global COVID-19 pandemic has created a uncertain landscape for millions of small British businesses making 2020 a very challenging year. Tudor Farm House in the Forest of Dean has taken advantage of the offer from Crowdfunder to start this campaign to forward-sell rooms, meals and experiences at its hotel.
The company says: “We are confident that our business can survive this tricky time and continue to thrive once the restrictions are lifted. By “paying it forward” visitors will be giving us a cash boost at a time when we need it most. Once the effects of the pandemic has passed, we will be able to honour all bookings via vouchers.”
The Crowdfunder pitch goes on to say: “We know that paying it forward is asking you to trust that we will still be operating. We have been at the Tudor Farmhouse for 17 years. and our minds are 100 per cent focused on the future of business for the long-term security of our children and the amazing team here at the hotel.
“They, like us, are dedicated to ensuring that the Tudor Farmhouse will continue to be a place where you can relax, reflect and recharge once this is all over.”
In February the hotel welcomed a new head chef – Joe Williams. Prior to joining Tudor Farmhouse, Joe gained experience working under two highly acclaimed Michelin starred chefs; Shaun Hill at The Walnut Tree in Abergavenny, as well as BBC Two’s 2018 Great British Menu winner Chris Harrod at The Whitebrook in Monmouthshire. He then moved onto his first Head Chef position at The Saracen’s Head Inn at Symonds Yat for two years, producing dishes packed full of local flavours.
Foraged ingredients are a particular passion for him and he is known for his regular trips out into the nearby countryside to hunt out unusual ingredients including nettles and yarrow. He is working with the hotel’s own gardener to extend the kitchen garden’s supply to the restaurant, as well as the hotel’s own forager, Ed Drewitt, on making the most of the hotel’s orchard and berries found locally.
So far the hotel has raised more than £10,000 of its £25,000 target.