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Case Study - Elior

Highly commended Award Winner of 2011 Community Partnership Awards: Environmental Consumer

Pig Project

St Fagan's Museum is an open-air museum where historic buildings are re-created to show visitors historic Welsh life. Native breeds of livestock live in the grounds to help with education about farming methods in past times.

Elior is committed to championing local food suppliers and producers, and its locally themed menu features key Welsh produce. As the company runs the catering operation at St Fagan's, it was particularly keen to use the resources of the museum farm to help support its environmental aims and minimise food miles.

The restaurant devised the Pig Project – to use meat from St Fagan's farm reared, free range pigs as a key ingredient for many of their dishes. A local butcher helps to create bespoke products including thyme and honey sausages and pork and herb pies.

The restaurant and museum worked closely to ensure visitor awareness of the initiative and the progress of its food from farm to plate.

Elior's catering manager works with local schools, through the museum education centre, to involve them in the ethos of the project and the local community's taste panel has been involved in choosing the new sausage flavour for 2011.

More Information

View all the winning Community Partnership Awards case studies (2011)