TGt Meets…Kym Leigh Dravecz of The Wimborne Pig

For this edition of TGt Meets, The Wimborne Pig's Kym Leigh-Dravecz has given us a range of restaurant-related business information.

1. How has the recent surge in demand for plant-based options affected menu planning and sourcing strategies at The Wimborne Pig?

We plan on making the allotment a little bigger and really start to reap the benefits of the tunnel. At the moment we tend to stay away from such products and keep to our ethos of locally grown/sourced produce or our own.

2. What steps are being taken to ensure that The Wimborne Pig maintains a competitive edge in terms of service quality and customer experience amidst competition in Dorset?

Recruiting on personality and training on the job.  Passing down experience from Jamie and myself taught from previous work ventures.

3. How do you approach building and maintaining relationships with local suppliers and producers to ensure fresh, high-quality ingredients for your dishes?

Going personally to meet a lot of them, make sure it’s up to a standard, especially for the nicer bits!  Always checking the produce into the kitchen Aswell.

4. Do you use technology and digital platforms at The Wimborne Pig?

If so what do you utilise them for? Recent Insta / F.b training has been very helpful. We understand the importance and how beneficial it will be. We have found them great to show people our story and the ongoing story of the allotment and any future developments.

5. As a director, what key performance indicators (KPIs) do you track to gauge the success of the restaurant?

Number one, all financials’, numbers through the door, engagement, reviews, comments….

6. What’s your current favourite dish on your menu?

Foraged mushrooms & leek herby crepe, white wine and tarragon sauce, spinach, crispy poached egg.

Go to The Wimborne Pig's website.