Garden centre hospitality design and build specialists


We can help you grow your business and your profits by boosting food and drink sales.

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Offering food and drink to your customers turns your garden centre into a destination that is a 52 weeks a year business. Whether you’re looking to make your first start and open a café or tea room or you are looking to boost the size of your restaurant, you should talk to us first. We have more than 20 years experience of delivering creative solutions backed up by first-class service on tight time schedules.

Hover over any of the hotspots  on the map on the left to find out more.

  •  Bosworths at Elton
  • Daisy Clough Nurseries
  • Deans Garden Centre - York
  • Deans Garden Centre - Scarborough
  • Deepdale Garden Centre
  • Embleys Nurseries
  • Littleheath Garden Centre
  • Ivy Farm Shop
  • Langlands Garden Centre - Leeds - Whinmoor Centre
  • Loxley Garden Cente
  • Langlands Garden Centre - Shiptonthorpe
  • Olive Grove Oundle
  • Ruskington Garden Centre
  • Scotland Nurseries
  • Studley Garden Centre
  • Tropical Butterfly House, Wildlife and Falconry Centre
  • Ward’s Nurseries & Garden Centre

From coffee shop to fresh lobster and 900 covers a day…

Marcus Gorgiou, Head Chef at Dean’s Garden Centre talks about the transformation of their business and working with Whitco.

During the winter of 2016 I was fortunate enough to become involved in the development of a very exciting new catering project at Deans Garden Centre. This was a completely new build from the ground up, expanding an existing coffee shop into a state-of-the-art garden centre restaurant.

When I came on board the planning of the kitchen and dining areas had already been taken care of by Amanda McGreavy from Whitco. We began working together on the project, finalising all of the finer details. This was an enormous task and Amanda was working flat out to deal with the ongoing day by day problems of bringing a large project like this together. The challenge was to try and match up the requirements of the business partners with the architect’s specifications, the contactors’ practical on-site problems - and the demands of the Head Chef!

Our relationship with Amanda and Whitco is ongoing as we continue to grow and develop the business, and the support from them is much appreciated and helpful to us in both the long and short term.

The kitchen itself is a large and well-equipped concept. There are three Unox combination ovens, three double fryers with oil filtering, a griddle and a solid top with convection oven under, a heavy-duty induction hob, blast chiller, several under counter refrigeration units, a large salad prep refrigerated counter, a servery bain marie, hot cupboards and heated gantries. As well as a large number of stainless steel tables. We also have a large plate stand and several trolleys for moving goods between the walk-in fridge and freezer units to the preparation and cooking areas.

We are currently serving around 700 to 900 people a day and more at the weekend! The relative ease with which we are able to do this has been hugely dependent on the original planning, design and specification, which Amanda was largely responsible for. We have added a few new pieces of equipment as we have needed to respond to the direction that the business has taken us. We have also of course worked incredibly hard to achieve and maintain a large volume of food production of such high quality. This again is made easier by the layout and flow of the kitchen areas.

Our relationship with Amanda and Whitco is ongoing as we continue to grow and develop the business, and the support from them is much appreciated and helpful to us in both the long and short term. The food offering that we have at the moment will continue to develop and we have already had fresh lobster on the menu!

The Bothy restaurant has become a destination in its own right and its potential is limitless with such a huge following of customers, a great team of people working hard to maintain it and fantastic support from Amanda and the Whitco team!

Marcus Georgiou, Head Chef

Deans Garden Centre



The transformation at Deans Garden centre featured in the Summer 2018 edition of Garden Centre Catering - you can download the article here.

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Fresh lobster at Deans
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Talk to the expert for your next garden centre project


Whether you are looking to open your first garden centre restaurant or to expand your current operation you should talk to Whitco, the catering and bakery experts for the garden centre industry.

Whitco’s Amanda McGreavy has been at the heart of our industry for more than 15 years and has worked with garden centre catering operations of all sizes throughout the UK.  

Call Amanda on 07977 489154 to find out how she can help you.

Langlands frittart

"Whitco delivered a kitchen and a server that did everything and more."

Embley’s Garden Centre


“We have no reservation in recommending Whitco.”

Ivys Farm Shop


“Limitless potential thanks to fantastic support from Amanda and the Whitco team.”

Deans Garden Centre


“Amanda is an extremely knowledgeable consultant who genuinely goes the extra mile.”

Deepdale Garden Centre