The thing that makes working for the National Trust different, and the thing that I admire most, is the fact that you can see exactly where the profits are going. As Catering Manager, it’s so very rewarding to know that my role, and the work of my department, helps generate[...] read more
We’re not just a cup of tea and a scone after a great day out. In fact, we’re so much more than that. We’re one of the UK’s largest catering businesses, with c.180 restaurants and tearooms across England, Wales and Northern Ireland. Catering is at the heart of our visitors’[...] read more
Amanda Newton, head cook at Brancaster Millenium Activity centre made it into the top 10 shortlist of the 2012 BBC Radio 4 Food & Farming awards in the category Best Public Caterer (Best dinner lady/man).
We all are thrilled that Amanda's mantra of good home-cooking using local seasonal produce was[...] read more
I have worked at the trust for 6 years and been a chef for many years, the role of development chef, for me, is a new one, I have been in post for 6 months.
Before I joined the Trust I worked as a chef for Sheffield City Council.
I wanted to[...] read more
An Edwardian bell board used to summon servants, was returned by chance to its former owner, seventy years later
Tracey Parker, Learning and Conservation Assistant, shows visitors one of the Polesden bell boards during a tour of the servant areas earlier this year / James Day
Steve Pugh, part[...] read more
Last week, well known chef, food writer and broadcaster, Sybil Kapoor spent a day in the kitchen of Greys Court
She was demonstrating recipes for several online videos to accompany her forthcoming book Simply Baking, inspired by our places around the country, which goes on sale from this Monday.
Greys Court was[...] read more
“I’ve always wanted to work in catering. Ever since I was eight years old I knew there was nothing else I wanted do, and I’ve dedicated my life to it ever since I left school. I’ve worked in lots of different places including hotels, restaurants and gastropubs. I’m now the[...] read more
“I’ve worked in catering for 15 years, and half of this has been spent at management level. Working in catering really suits me – I like the fast-paced working environment and the fact that shift patterns vary so I have a flexible working week. I also like how sociable catering[...] read more
Name: Jason Carnduff and Glenn Swift
Job: Head Chef and Sous-Chef
Location: The Bay Restaurant, Mount Stewart
Jason Carnduff, Head Chef
Local man Jason Carnduff first acquired a taste for all things culinary at an early age when he helped his mother, also a chef, to create wholesome dishes in the family[...] read more
I oversee anything to do with food and drink, including suppliers, producing the food, serving it, staff recruitment, catering projects and liaising with other departments within the National Trust. I've got a head chef, sous chef, bakers and so on in place, but I dive in when needed.
I wanted to[...] read more
The Food for Life Catering Mark was originally set up in 2003 to encourage schools to take up healthy, local produce and get their children involved in knowing about and growing food.
"Achieving Gold Standard shows our visitors that we really do care about food," says Shirley. "It enhances our reputation[...] read more