SPOTLIGHT ON SERVICE

THE Blackpool Illuminations, which start on 1 September, mark the beginning of the busiest season for Mark and Claire Smith's guest house - The Old Coach House in Blackpool. The Old Coach House is an early Victorian building that has been adapted into an 11-room guest house, which recently won the Best Guest House category in the Booker Prize for Excellence 2000 Awards.

The Smiths recently launched a website, linked to the Blackpool and AA sites, which has resulted in bookings from the Philippines, Japan and the US. "It's had nearly 3000 hits without much advertising," says Smith.

The Smiths also operate a 32-cover restaurant and, as custom for the guest house quietens in December, the restaurant swings into the busiest time of the year.

The Old Coach House offers bed and breakfast, although guests have the option of an evening meal in the restaurant. "They have the flexibility - they don't have to dine at the restaurant in the evenings. We get most of our restaurant business from local residents," says Smith.

A full English breakfast is on offer at the guest house - egg, bacon (Royal Crest, 753 from Bookers); sausages (Blakemans, 754 from Bookers); hash browns (from McCains, 755), potato waffles (from Birds Eye, 756) and black pudding (Chefs Larder, Bookers, 757).

There is also a wide choice of cereals by Kellogg's, 758, such as Cornflakes, Frosties and Coco Pops or porridge by Quakers, 759, is also served. "With Quakers you know what you're getting," says Smith.

At breakfast, Kenco Superior coffee, 760, is served in a cafetiere and Ty.phoo tea, 761.

There are usually up to 22 people for breakfast everyday "although we had 24 on Sunday as two people arrived before breakfast," he says.

Apart from December, lunch is only served on Sunday with a traditional roast.

In the restaurant, Smith often serves soup which he tends to make and use Batchelors Cordon Bleu, 763, as a thickening agent. Varieties include broccoli and stilton, mushroom, tomato and courgette.

Rice is Uncle Ben's American Long Grain Rice, 764 "as it's always consistent - it never lets you down," he says. Smith uses Knorr demi-glace, 766, as a base for sauces.

One of the house specialities is kangaroo, which Smith buys from a local butcher. "People are amazed to start with and then they try it and like it. It goes down well - I've been serving it for two years. I used to serve ostrich, but it was too expensive," he says.

Smith makes most of his own desserts except for Finnegan's Apple Granny, 767, which he buys in. "I've tried taking it off the menu, but customers ask me to put it back on."

The dessert is like apple pie with crumble and caramel as a topping.

It's served with vanilla ice cream by Chef's Larder, 768. He also buys in Merrywhite meringues, 769, served with summer fruit and cream.

Another house speciality is the Dime Bar pie, made by Smith. This comprises a pastry case with a layer of toffee, filled with a cheesecake mix by McDougalls, 770. The toffee is made by boiling a can of condensed milk by Nestlé, 771 for three houses without piercing the tin until it turns into toffee.

THE Blackpool Illuminations, which start on 1 September, mark the beginning of the busiest season for Mark and Claire Smith's guest house - The Old Coach House in Blackpool. The Old Coach House is an early Victorian building that has been adapted into an 11-room guest house, which recently won the Best Guest House category in the Booker Prize for Excellence 2000 Awards.

The Smiths recently launched a website, linked to the Blackpool and AA sites, which has resulted in bookings from the Philippines, Japan and the US. "It's had nearly 3000 hits without much advertising," says Smith.

The Smiths also operate a 32-cover restaurant and, as custom for the guest house quietens in December, the restaurant swings into the busiest time of the year.

The Old Coach House offers bed and breakfast, although guests have the option of an evening meal in the restaurant. "They have the flexibility - they don't have to dine at the restaurant in the evenings. We get most of our restaurant business from local residents," says Smith.

A full English breakfast is on offer at the guest house - egg, bacon (Royal Crest, 753 from Bookers); sausages (Blakemans, 754 from Bookers); hash browns (from McCains, 755), potato waffles (from Birds Eye, 756) and black pudding (Chefs Larder, Bookers, 757).

There is also a wide choice of cereals by Kellogg's, 758, such as Cornflakes, Frosties and Coco Pops or porridge by Quakers, 759, is also served. "With Quakers you know what you're getting," says Smith.

At breakfast, Kenco Superior coffee, 760, is served in a cafetiere and Ty.phoo tea, 761.

There are usually up to 22 people for breakfast everyday "although we had 24 on Sunday as two people arrived before breakfast," he says.

Apart from December, lunch is only served on Sunday with a traditional roast.

In the restaurant, Smith often serves soup which he tends to make and use Batchelors Cordon Bleu, 763, as a thickening agent. Varieties include broccoli and stilton, mushroom, tomato and courgette.

Rice is Uncle Ben's American Long Grain Rice, 764 "as it's always consistent - it never lets you down," he says. Smith uses Knorr demi-glace, 766, as a base for sauces.

One of the house specialities is kangaroo, which Smith buys from a local butcher. "People are amazed to start with and then they try it and like it. It goes down well - I've been serving it for two years. I used to serve ostrich, but it was too expensive," he says.

Smith makes most of his own desserts except for Finnegan's Apple Granny, 767, which he buys in. "I've tried taking it off the menu, but customers ask me to put it back on."

The dessert is like apple pie with crumble and caramel as a topping.

It's served with vanilla ice cream by Chef's Larder, 768. He also buys in Merrywhite meringues, 769, served with summer fruit and cream.

Another house speciality is the Dime Bar pie, made by Smith. This comprises a pastry case with a layer of toffee, filled with a cheesecake mix by McDougalls, 770. The toffee is made by boiling a can of condensed milk by Nestlé, 771 for three houses without piercing the tin until it turns into toffee.