As the fourth-generation owner of the nationally acclaimed Potters Leisure Resorts business, John Potter descends from a long line of winners. Back in 1913, his great grandfather, the late Herbert Potter, was the proud winner of a Sunday Chronicle wordplay competition – a triumph that was rewarded with the princely sum of £500. Now, back in 1913, £500 went a seriously long way – long enough, in fact, to help Herbert realise his dream of building the UK’s first permanent, mixed-use holiday camp. In 1920, Potters Camp was born on the Norfolk coastline and, over the last 104 years, the Potter family have continued to build on Herbert’s winning concept – continuously re-investing in guest facilities and experiences to create an irresistible offer that continues to win guests over to this very day. In 2003, Potters’ Hopton on Sea site was ‘officially’ declared as the country’s leading venue for short breaks – after the English Tourist Board awarded it the very first Five Star rating for Holiday Villages – an accolade that the site still holds. Today, the old timber huts of Herbert’s era have been replaced by cozy coastal bungalows and luxurious hotel rooms – yet the warm, welcoming, family ethos that made the Potter’s founding offer so unique, remains unchanged. Helping John and the wider Potter family to steer the ship today, is managing director Mike Scott, who originally joined the business as sales and marketing director back in 2010.

“I’m the MD but the Potter family remain incredibly involved,” Mike says. “That family-run element and feeling remains a huge USP and provides so many benefits, a key one being how quickly and efficiently we can respond to any changes, challenges or new trends.” That ability to react with speed and efficiency really came into its own back in 2020 during the Covid-19 pandemic. “When hospitality was first allowed to re-open after the lockdowns, we had to ensure that guests were socially distanced, so John and I rolled up our sleeves and spent a day converting 50 bedrooms into 50 individual restaurants. We pulled all the beds out of those rooms and replaced them with chairs and tables, so that guests could have their own private dining rooms. We also went on to build an outdoor stage so they could enjoy live music, and we set up a live streaming service from our theatre, so that guests could enjoy our spectacular evening shows from the comfort of their bedrooms. The nature of this business enabled all that to be achieved so quickly and efficiently and we later won a business award for our resilience and innovation during that time.” Today, guests at Potters’ Hopton on Sea site can enjoy a multitude of leisure facilities, including dozens of sports, as well as adrenaline-fuelled activities such as rock climbing, shooting, biking, inflatables and so much more. There’s also a stunning spa, leisure pool and West End-quality entertainment on offer every night in the multi-million-pound Atlas theatre. And then there’s the food…

At Potters, food and drink is fully inclusive – which means that guests can enjoy beautiful British fare four times a day, with breakfast, lunch, dinner and a choice of mouthwatering ‘late night bites’ all part of their package. “We welcome over 100,000 guests a year so that’s 1.46 million meals – all of which are served to guests within set time slots throughout the day. It really is an incredible undertaking and quite a thing to behold,” Mike says. “Breakfast is served between 8am and 10am, lunch is 12.30pm till 2pm and the evening meal is served between 6.30pm and 8pm. All the guests tend to arrive for their meals in one huge rush, especially in the evenings, because most of them will be heading to our theatre straight after, for the evening show. “That means we can have something like 850 guests arriving for dinner in the space of 30 minutes.” All guests take their meals in one of the resort’s two restaurants: The Garden, which seats up to 680 and The Gallery, which is more intimate and seats about 175. “Both,” Mike assures us, “are full for every meal, every day of the year.” Guests also sit at the same table and are served by the same member of staff for the duration of their visit. “That’s how our guests like it,” Mike adds. “That continuity means that when guests arrive for their meals, they know exactly where to sit. It works brilliantly. Having the same table for every meal and the same server, also means that guests build a lovely rapport with their neighbouring tables and our team members too. “Lots of customers who call to re-book a stay with us will also specifically request the same waiter or waitress again because of that relationship they have formed. It really is something special. It’s the Potters way.” While the menus change seasonally, they always retain a focus on traditional British fare and classic flavours: slow-cooked casseroles, herb-infused pork belly, steamed cod in a prawn and watercress sauce, to name a few examples. Breakfast is also a traditional affair, with guests able to help themselves to a full English or vegetarian breakfast up at the hot buffet counters. they can also have kippers, haddock and eggs cooked to order.

“Because we have so many regulars it’s important that we do keep the menus fresh but having said that, if we ever took Lemon Meringue Pie off there would be a riot!” Teamwork is the key to the smooth running of this gargantuan catering operation. “We have the best team you could ever wish for, and the work literally never stops,” Mike says. “The kitchen is manned pretty much around the clock because we offer ‘late night bites’ until the early hours and then the morning crew are there from around 4am to begin prepping for breakfast – when something like 1,600 sausages need to be cooked. “We also offer freshly cooked omelettes for breakfast, along with eggs all kinds of ways, so there’s a lot of shells to crack! “The team are incredible, and they never drop the ball. We’ve got 60 kitchen staff led by our executive chef James Etherington and 81 waiters and waitresses, all of whom are highly experienced passionate individuals.” Helping that well-oiled team run to maximum efficiency is Booker – one of Potters’ biggest suppliers and its main poultry supplier.

The Potters business is also stronger than it’s ever been – with the family having recently opened a second site down at Five Lakes in Essex. “We’re full all year round,” Mike adds. “There’s literally never a lull. Our repeat business rate is astronomical, and we’ve got more than 250,000 fans on social media which says an awful lot about how our customers feel about us. “Right now, we’re gearing up for Christmas and we’ve got something like a million turkeys on order! Christmas and New Year are incredible at Potters; we treat guests to huge celebratory meals and spectacular shows that rival anything you would see in the West End.” The fun certainly doesn’t stop in January – with the Hopton on Sea resort once again playing host to the World Bowls Championships between the 10th and the 26th. “During that period, we will cater for all our regular guests, plus the TV crews, the players and the 2,000 spectators who buy daily tickets,” explains Mike. Given all of the above, it’s abundantly clear that the Potter family’s winning streak will continue for a good while longer.