What continues to attract chefs to the National Trust

After starting as a Sous Chef in Calke Abbey, Head Chef Steve tells us what continues to attract catering professionals like him to the Trust.

My advice to catering professionals considering the Trust? Throw out your preconceptions. It’s not a stuffy organisation that will look down its nose at[...] read more

Catering at the Trust is challenging, busy and enjoyable!

I work part time at Hardwick Hall in the restaurant, as a Food and Beverage Assistant. I’m also a full-time student, studying a BTEC diploma in Aviation Operations, in Nottingham. The Stable Yard has an excellent reputation for our homemade cakes, so if you’re planning on visiting I[...] read more

For catering work, nowhere else even comes close

Like many people, I grew up visiting National Trust properties and I remember walking round castles as a little boy thinking, ‘Wow, how do people get to work here?’ Well, I finally got my opportunity when I joined the Trust as an Assistant Catering Manager in 2009. I’ve worked in[...] read more

The pace of a hotel kitchen without the split shifts and evenings

10 years ago I was working as a Retail Manager for a soft furnishings store when my husband and I started thinking about opening our own catering business. I came to the Sizergh property as a seasonal Catering Assistant just to get a bit of professional experience in the field.[...] read more

Food, glorious, fresh, local food

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

Fresh and local: cooking up culinary delights

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's home cooking recognised by BBC Radio 4 Food & Farming Awards

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

Focus on - Clive Goudercourt Development Chef

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

TV Production Crew Return Bell Board

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

Cooking up fame at Greys Court

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

Focus on Lee Underhill, Head Chef, Chartwell

“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