Haskins appoints its first Head of Hospitality
Haskins Garden Centres has appointed Nick Darnbrough as the brand’s first ever Head of Hospitality. The new hire builds on the business’s continued investment in establishing each of its five garden centres as destinations and supports its ambition to provide the highest quality customer experience.
Nick brings more than 20 years of senior experience across hospitality, leisure, and food and beverage. Most recently, he led the food, beverage, and retail operation at Center Parcs Longleat. Earlier in his career, Nick held roles as Head of Hospitality at the Eden Project and Operations Director at Boston Tea Party.
Haskins really believes in its restaurants
Nick said: “What struck me immediately was that Haskins really believes in its restaurants. The diverse food and drink selections and the centre’s high-quality standards really stand out, adding something special to every visit. I could see strong foundations and plenty of opportunity to make hospitality an even bigger reason for people to come to Haskins and assert itself as a destination in its own right.”
At the Eden Project, Nick reshaped the food offer around sourcing local produce with a sustainable approach so it became part of the attraction’s story. At Boston Tea Party, he led the operational strategy during a five-store-a-year expansion programme and strengthened service standards across the café group.
More reasons to explore the centres, spend longer there
Building on the strengths of Haskins’ restaurant teams, he aims to bolster the customer experience and give people more reasons to explore the centres, spend longer there, and return more frequently.
Nick continued, “For me, hospitality isn’t just about food. It’s about the people and being welcoming to everyone from the moment they step through the door. Haskins already has strong teams and a real sense of familiarity, and I want to build on that so customers continue to feel that they belong, see familiar faces, and choose to come back.
"People don’t always remember the menu, but they remember the person who served them and how the visit made them feel. That’s true hospitality, and it’s what I want to keep strengthening at Haskins.”