South West Polo Day

Event details.

Join us again for our much-loved polo day!

The day will comprise of a delicious lunch and afternoon cream tea prepared by eight award-winning chefs led by Michelin star Executive Chef Hywel Jones and will take place at Beaufort Polo Club, home to the famous Tomlinson polo dynasty.

The day will include: Taittinger and canapé reception, polo demonstration, invigorating polo match, outstanding three course lunch prepared by the award-winning brigade, including wine and afternoon cream tea. This promises to be an unforgettable gastronomic experience.

For further information or to discuss sponsorship opportunities, please email Lou.

Chef Biographies

Martin Blake, Head Chef, The Royal Crescent Hotel & Spa
Martin started his culinary journey at the age of 16 and soon realised that he wanted to work in some of the best kitchens in the South West alongside some incredible chefs. Martin spent time at Homewood Park Hotel and Spa, The Bath Priory, and The Manor House. In 2021 Martin took over the iconic Royal Crescent hotel as Head Chef. Martin’s goal is to utilise the best produce the Southwest has to offer whilst modernising kitchen culture and creating a good working environment for his team.

Nicolas Brandebourg, Head Pastry Chef, Lucknam Park Hotel & Spa
Nicolas is Head Pastry chef at the Michelin starred Lucknam Park Hotel and Spa. Having started his career at the Nut Tree in Murcott, Nic initially joined Lucknam Park as a pastry sous chef before joining Calcot & Spa as Head Pastry Chef under Richard Davies. In 2023 Nic re-joined the Lucknam Park team and now oversees all things sweet throughout the hotel, especially with his amazing afternoon teas!

Jauca Catalin, Executive Chef, The Bath Priory
Jauca moved to the UK from Bucharest taking up a role as a Demi Chef de Partie at The Bath Priory, where he trained under the supervision of the Two-Michelin star chef Michael Caines. Jauca later left the Priory from a Junior Sous Chef position to become Sous Chef for the opening launch team at ABode Chester, before taking up his first Executive Head Chef role at ABode Canterbury in 2014. In September 2018, Jauca’s talents were rewarded when he was awarded 3AA Rosettes, becoming the first Executive Head Chef to achieve this at an ABode restaurant. Jauca returned to The Bath Priory’s kitchens in 2020 where he started his career with the company over 14 years earlier.

Chris Cleghorn, Executive Head Chef, The Olive Tree
Chris honed his exceptional cooking skills as the protégé of a trio of world-renowned Michelin star chefs: Heston Blumenthal OBE (Fat Duck at Bray), Michael Caines MBE (Gidleigh Park) and Adam Simmonds (Danesfield House). Chris has drawn influence from these culinary masters to create his own exciting style.

Sarah Hayward, Head Chef, The Coach Marlow
Sarah has worked for Tom Kerridge for nearly a decade and is now Head Chef of The Coach, the one Michelin-starred pub in Marlow, a kitchen she knows inside out. Sarah oversees a chef brigade of seven and with a small plate menu and an open kitchen, Sarah’s creative flair for ingredients and refined cooking is on show for all to see. Sarah recently won the Young Chef Award in the Michelin Guide Great Britain and Ireland, an incredible accolade and testimony to her rising star status, whilst The Coach was voted number 15 in the 2023 Top50 Gastropub Awards.

John Jewell, Executive Chef, Calcot & Spa
John started cooking at Calcot's Conservatory restaurant in 2005, before heading to London to work for Gordon Ramsay Holdings at Maze, Jason Atherton Mayfair restaurant. He then moved to The Lucky Onion group before returning to The Calcot Collection at the then Village Pub as Head Chef and then to The Gumstool. Later he joined Barnsley House and the Village Pub as Executive Chef for the Group to launch The Boot with great success. Moving full circle John moved back to Calcot as Executive Chef at the beginning of 2024.

Hywel Jones, Executive Chef, Lucknam Park Hotel & Spa
Since his appointment at Lucknam Park in 2004, Hywel has successfully raised the standards of the cuisine to a level that has resulted in numerous accolades, including a Michelin star. Hywel’s previous experience includes working as Chef de Partie in two Michelin 3-star establishments; Chez Nico at 90 and Marco Pierre White. He also earned a Michelin star at Foliage restaurant at Mandarin Oriental Hyde Park where he was Head Chef for five years.

Kelvin Mullins, Group Pastry Chef, The Pig Hotels
Kelvin worked in Switzerland for three years in five-star hotels in Zouz, Davos and St. Moritz. He returned to London and has had a great career within restaurants including Le Caprice, The Dorchester, The Grosvenor House Hotel, Bruno Loubet, Nico Landis. Shumi and Roast. Kelvin moved to the south coast and worked for a group of four, four-star hotels with two rosette restaurants before moving to The Pig Hotel group ten years ago and has been the Group Pastry Chef for the last eight years.

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