Blog. £58,000 Raised at South West Polo Day!

On Sunday, 1 June, we were delighted to return to Beaufort Polo Club for our annual South West Polo Day, in association with Four Seasons Fruiterers as our generous lead sponsor. A staggering £58,000 was raised which will go towards supporting those in our industry facing hardship. Held in the picturesque Gloucestershire countryside, guests, supporters and our volunteer service staff pulled out all the stops to celebrate the very best of South West hospitality.

Six outstanding chefs, led by Hywel Jones from Lucknam Park Hotel and Spa joined together to make the event a day to remember. Alongside him were Chris Cleghorn from The Olive Tree, Claire Clark MBE of Claire Clark Academy, Daniel Galmiche, Jamie McCallum of The Painswick, and Ricki Weston from Whatley Manor Hotel and Spa. Together, they created a delicious four-course lunch that truly celebrated seasonal British produce.

Franco Ventriglia, Director, Four Seasons Fruiterers said: "It was a real pleasure to support Hospitality Action's Polo Day, a fantastic event with great guests, incredible food, and all in aid of a cause that means to much to our industry. It's always a joy to work with such talented chefs, including some of our amazing Four Seasons Fruiters Ambassadors, and to come together for a day of fun and fundraising." 

The day kicked off with a Champagne Taittinger and canapé reception, followed by a polo demonstration before lunch and the polo match. The live and silent auctions were a highlight, and included stunning prize donations from The Headland Hotel, The Royal Crescent Hotel in Bath and Northcote, raising essential funds to help hospitality workers in need. Huge thanks to Hatch Mansfield and Champagne Taittinger for supplying the drinks, and to Calcot Hotel and Spa for their ongoing support. 

Lucky guests tucked into either marinated sea trout with lime and coriander or lightly cured Cornish mackerel and Isle of Wight tomatoes. For the main course, aged Wiltshire Downlands lamb was served with wild garlic, morel mushrooms and fresh asparagus or Wiltshire Downlands lamb two ways. Dessert was a real treat, featuring a summery trifle and a preserved plum with plum wine custard and honey ice cream. The cheese course was kindly provided by Four Seasons Fruiterers, and the afternoon finished perfectly with a classic cream tea, prepared by Hywel and his talented team.