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Warm your cockles and celebrate as Poole Audi Tasty Tuesdays return with fabulous offers for tempting treats to see you right through this autumn and winter.
Brought to you by Poole Audi and Poole Tourism, Tasty Tuesdays provides exclusive offers from selected Poole Tourism partner restaurants every Tuesday from October to March.
From Poole Quay favourites, Hotel du Vin, HV restaurant at the Quay Thistle Hotel, Storm, the Thai Restaurant, Banana Wharf, Rajasthan and Karma to Patricks at Ashley Cross, Sandbanks Beach Café and Bournemouth’s best, Aruba, Print Room and West Beach, there is something to suit every purse and palate. Register on-line at www.tastytuesdays.co.uk to receive details of delicious delicacies straight to your in-box. To claim, just print off the offer newsletter and present to the participating restaurants or show the newsletter on your mobile phone to staff at your chosen restaurant.
Offers vary but include a free bottle of wine, 20% off food, 2 for 1 on main meals, or a free starter or dessert with a main meal. Some restaurants require pre-booking, so check individual offers for details of terms and conditions.
David Kelly, Managing Director of Poole Audi, said: “We are excited to be working with Poole Tourism for the second year on this innovative promotion of the superb dining scene we have in and around Poole. We hope to encourage even more people to sign up to Poole Audi Tasty Tuesdays this year and claim some fantastic money off deals. With innovative menus that suit every occasion and make the most of the fabulous produce on offer at this time of year, there’s no better way to celebrate the creativity of our restaurants”.
Bruce Grant-Braham, Chairman of Poole Tourism Partnership, said: “This promotion really caught the hearts and minds of our restaurants and encouraged customers to try new venues by providing offers during traditionally quieter periods. Thanks to the flair and dedication of our local businesses, Poole’s restaurant scene continues to go from strength to strength in a fiercely competitive market. We are fortunate to have such fantastic restaurants and this is a great way to make the most of them.”
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