Old Mill Food Hall
Opening a food hall in a building the town had argued about for ten years (sample).
The message house we signed off
Written with the founder in week two, before the release or a single interview (sample).
Twenty local kitchens under one roof, open from seven in the morning.
For visitors
Breakfast to late supper in one place
Coffee from 07:00, kitchens until 22:00, seats for 180.
For cooks
A first kitchen without a first mortgage
Shared prep rooms and short leases make it cheaper to start.
For the town
The old mill is busy again
A listed building back in use, with the original beams kept.
Proof: twenty kitchens signed (sample); rents a third below high-street units; 180 seats; the mill’s 1880 roof beams kept; founder Ana Ruiz and two cooks ready for interview.
The brief
Open a food hall in a building the town had argued about for ten years, and fill the seats from the first week.
What we did
One message house, a launch-eve preview for local media, cooks’ stories pitched one by one to food writers, and a breakfast radio interview on opening day.
What changed
41 pieces of coverage in the opening week and queues on the first Saturday; the founder now gets calls from journalists directly (sample).
Coverage in the opening week
Date
Outlet
Headline or subject
Type
1 Oct
Regional daily, preview
First look inside the old mill’s food hall
Print and online
2 Oct
Regional daily, business pages
Twenty kitchens move into the old mill
Print and online
3 Oct
Local breakfast radio
Interview with the founder, six minutes
Broadcast
5 Oct
Food writer’s newsletter
Five stalls to try first
Review
Coverage (sample).
Got a story, or a problem?
Send it to us in five lines. A consultant replies within one working day (sample); out of hours, call the issues line.