Blog. Pulling together to make a difference: Hywel Jones explains why he supports HA

I first became involved with the Hospitality Action Beaufort polo lunch event some eight years ago. Back then the event was half the size it is today and I was joined in the kitchen by Martin Burge and Sam Moody with Michael Croft heading up the kitchen team. Over the years I’ve witnessed the event grow in size, the amount of chefs involved double, but most importantly my understanding of the important work Hospitality Action does has grown significantly.

There is no hiding from the fact that the hospitality industry can be a difficult industry to work in but equally it’s a very close knit community which is why I’m sure so many of us feel strongly about helping Hospitality Action to ‘look after our own’.

So for me once again to be a part of this year’s event was an opportunity I jumped at.  This year I was once again joined by Rob Potter from the Manor House Castle Combe, Richard Davies from Calcot Manor, Robby Jenks from The Vineyard at Stockcross, Niall Keating from Whatley Manor and André Garret from Cliveden. We were also joined by Kris Biggs from The Rectory Hotel who although was not with us last year is somewhat a veteran of the event from his time with Martin and Richard Edwards.

On to the weekend itself. Richard and myself went along on the Saturday to begin arranging all the kitchen areas of the marquee. The front of house led by the amazing Sue Shore were already busy arranging and setting up all the tables and front of house areas. Once we had set up and tested all the equipment it was back to our hotels to put the finishing touches to all our food prep in readiness for the big day.

Sunday arrived and by 8am the teams had all started arriving. The weather was once again on our side and there was that sudden moment of realisation that this is it, if we have not thought of it by now it’s too late!

Thankfully though the biggest drama we had was a fryer that we could not get lit. This was no issue for Richard though, he simply jumped in his 911 and sped off to Calcot (within the National speed limit he assured us) to use the fryer there.

From then on the day flew by; first the canapés were served closely followed by the lunch itself. The food these guys produced was outstanding and when you consider that they cooked for 300 guests in basically a big tent in a field it’s even more impressive. It was a pleasure to cook alongside them.

Finally once the afternoon tea was served there was time to breathe so in true chef’s form the beers were cracked open and the banter started to fly.

It’s a great feeling knowing that you have all worked together as a team towards a common goal and achieved it. I took my eldest son along to help on the day and he said in the car on the way home that it’s the best day he’s ever had in a kitchen.

I asked him why he thought that and he said he liked the way everyone worked together to help each other out. I guess we never really know in life when we will need help but it’s reassuring to know that in our industry if or when we do need help it’s there through Hospitality Action.