YUM, YUM NUMBERS

IN 2019, VISITORS:

● Munched through more than two million scones (1,145,534 fruit scones, 759,007 cheese scones and 368,812 “other” varieties) made with flour from the Trust’s farm at Wimpole in Cambridgeshire;

● Drank 14 million hot drinks, including more than five million cups of tea made from the National Trust’s very own blend from Clipper Teas;

● Devoured almost two million sandwiches, made fresh at most properties every day; ● Enjoyed more than 1.3 million servings of soup or hot pot;

● Consumed almost 700,000 children’s meals and enjoyed more than one million slices of cake.

IN 2019, THE TRUST USED:

● 1,041kg of raisins in its fruit scones and other bakes;

● Three million free range eggs, 1.5 million of which came from Charles Spencer, a tenant farmer at Stourhead in Wiltshire;

● 390,151kg of flour from Wimpole;

● 176,670kg of cheese from Alvis Brothers, tenant farmers at Tyntesfield in Somerset.