How Orange helped transform a fine dining gem in Essex into a must-visit destination
When the team at The Windmill Chatham Green came to us, they had a clear ambition: to raise their profile, grow the restaurant’s social media presence, and position Head Chef Tom Clarke as one of the region’s most exciting culinary voices. As a standout restaurant already offering a Michelin-standard experience, The Windmill needed a PR and marketing agency that could match its high standards and bring the brand to life across every channel.
About The Windmill Chatham Green.
Nestled near Chelmsford, Essex, The Windmill Chatham Green is a fine dining restaurant run by husband-and-wife duo Tom and Nancy Clarke. With Tom’s Michelin-star background and Nancy’s expertise in luxury hospitality, they’ve turned this historic building into something truly special. Guests can enjoy carefully curated seasonal menus – both à la carte and tasting – and stay overnight in one of two beautifully designed suites. At The Windmill, it’s more than just dinner; it’s an experience.
The Brief.
Tom and Nancy knew they had something unique, but they needed help telling their story in a way that would cut through the noise. They were looking to grow awareness locally and regionally, drive bookings across the restaurant and accommodation, and create a stronger presence online – especially on Instagram, Facebook, and TikTok. They also wanted to build an influencer network, generate impactful media coverage, and keep their audience engaged through consistent, high-quality newsletters.
What did Orange do?
At Orange, we got to work crafting a joined-up strategy that would shine a spotlight on everything that makes The Windmill special. Our approach blended PR, social media, influencer collaborations, and email marketing – with a consistent brand voice running through it all.
On social, we created and managed engaging content across Instagram, Facebook and TikTok. From behind-the-scenes stories in the kitchen to Q&As with Tom, recipe videos, and beautiful shots of the restaurant’s seasonal dishes, we focused on showing the heart and soul of The Windmill. We also introduced regular content days on-site, giving us a bank of high-quality visuals and videos to use across all platforms.
For influencer marketing, we carefully selected local food and lifestyle creators who truly aligned with the restaurant’s values and aesthetic. We invited them to dine, meet Tom and Nancy, and share their experience authentically with their audiences. This not only increased visibility but generated a steady stream of user-generated content and new bookings.
On the PR side, we tapped into our journalist network to secure some fantastic coverage including arranging a beautiful recipe spotlight and review in Essex Life, and a live interview on BBC Essex – a great platform for Tom to share his story and connect directly with the community.
To tie it all together, we designed and wrote The Windmill’s monthly newsletters. These weren’t just updates, they were carefully crafted stories packed with exclusive content, new menus, event news, and personal notes from Tom and Nancy. They quickly became a go-to for loyal customers and curious diners alike.
The Juicy Results.
The impact of our work was immediate and meaningful. The Windmill saw a significant boost in online engagement, with social platforms growing steadily and consistently thanks to a clear content strategy and fresh, authentic visuals.
Influencer partnerships brought new audiences into the restaurant, while our PR efforts resulted in media coverage that reached more than 195,000 people across Essex and the UK. The newsletters helped drive repeat bookings and kept the restaurant top of mind for customers.
Most importantly, The Windmill Chatham Green is now firmly established as one of the most exciting fine dining destinations in Essex – and Tom Clarke is becoming a recognised name in both local and national food circles.
