TGt Meets…Jamie Brooks-Dravecz of The Wimborne Pig

We caught up with Jamie Brookz-Dravecz from Dorset restaurant, The Wimborne Pig. Read on to find out about his career and innovative business.

1. Tell us about The Wimborne Pig.

We are a little independent, family run restaurant striving to serve allotment grown, locally sourced, seasonally created dishes with relaxed but efficient service.

2. What experience in business management/hospitality did you have before starting The Wimborne Pig?

F.O.H / Restaurant manager Abbots Court / Tickled Pig & Number 9. Also many rolls as assistant restaurant manager including Harbour hotel, East close & Royal Motor Yacht Club.

3. What is an unexpected obstacle you encountered in relation to owning your own business and how did you overcome it?

Purchasing the Wimborne Pig 3 months prior to the first lockdown for the pandemic. Created and work our own allotment and Polly tunnel to grow our own produce. Were still trying to get over it!

4. What is the most rewarding part of your role?

Seeing our guests leave with happy vibes, smiles on faces and full tummies!  Not to forget being part on an awesome community.

5. What inspired you to put ethical practices at the core of The Wimborne Pig?

Happy team, happy dream. We encourage a 4.5 working day week.

6. In what ways are you fostering a positive work culture and ensuring staff satisfaction?

Honesty, support outside the work place if needed, recruiting on personality and teaching the rest. Nipping any potential issues in the bud.

Visit The Wimborne Pig's website.