BU Research Blog

I just learnt the other day of an excellent example of some modest impact, which really made me feel that my work was worthwhile. It is so exciting when a student takes some theory and puts it into practice – successfully!

A few years ago I started researching menu description and menu engineering (publishing in the International Journal of Contemporary Hospitality Management), where I found that consumers are increasingly anxious to know where products have come from and how they are produced, satisfying the current “nostalgia” climate, which reminds of a time when “real”, “healthy”, “authentic”, “traceable” and “wholesome” were associated with food. I shared this information with participants on the School of Tourism CPD course and immediately Ben from The Drax Arms in Bere Regis put this theory into practice. Instead of sourcing his lamb for lamb burgers from a major supplier he made contact with his local farmer – wrote a story about this for his consumers to read and the burgers are now in his words ‘flying off the menu’. Based on the experience he is now actively sourcing other promising alliances.

This is a brilliant example of where research has impinged on practice and demonstrates the potential influential partnership between academics and the local business community.

Footnote:

Ben Holden, licensee of the Drax Arms is sponsored by regional brewer and pub operator Hall & Woodhouse Ltd. The CPD programme that Hall & Woodhouse students follow is designed to develop management and leadership skills consistent with the needs of a very dynamic and competitive brewing and pub operating industry. Upon completing the programme, students achieve a Certificate in Higher Education in Hospitality and Business Management and then progress to a Foundation degree as part of their ongoing personal development. For further information on School of Tourism CPD provision, contact Keith Hayman, (Head of CPD) khayman@bournemouth.ac.uk .

Meet your Food – Drax Arms

Drax Arms are proud to be supporting local Dorset farmers and being that the Lamb for our Burgers are farmed 6.6 miles away, we thought we would share the secrets as to why Dorset Lamb is the best tasting in the world.

Sarah Clarke of Fishmore Hill Farm says our Dorset Lamb is especially good which we attribute to being able to enjoy a natural lifestyle grazing on the down land.

You can find out more information about the farm and also the picturesque surroundings for their B & B by visiting Fishmore Hill Farm.