TONG Garden Centre has made a significant investment to meet a surge in demand.
The area of the kitchen which prepares dishes for its in-house restaurants - Blooms Kitchen and Mezzanine - has been trebled.
It's to cater for the increased demand for its home prepared dishes and afternoon teas.
Catering manager Cath Westmoreland said:"The catering team prepare an average of 23,000 dishes a month, including freshly made sandwiches, quiches and the meat and potato pie that is a firm favourite with customers.
"The expansion of the prep kitchen means that the team can prepare more meals and can satisfy the growing demand for afternoon teas whilst developing new dishes to delight customers in our Blooms and Mezzanine restaurants."
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