Castle Catering.. the Team
The Castle takes pride in supplying a first class in-house permanent catering team. Working under Executive Chef, Peter Ingram,
the team can boast many years of experience in cuisine at the highest levels. All catering for events at the Castle is provided by our in-house
team. In addition to the catering team, our Banqueting is managed by José Afonso, who brings a similar wealth of experience to
'Banqueting at the Castle'.
The Castle offers a wide range of cuisines. Traditional dishes are offered together with seasonal menus and
specialties from the Victorian era or from different regions of the world, whether Russia or the Middle East. A wealth of produce from the
estate is used in season, including famed Highclere pheasant or beautifully tender Highclere roebuck.
Vegetarian, Vegan and other special
requirements can be catered for. Whether it is a traditional British breakfast complete with kidneys or smoked haddock, a Mediterranean buffet,
a light lunch or a sumptuous four-course Victorian or twenty-first-century dinner, the Highclere banqueting team can meet your corporate needs.
Peter Ingram, Executive Chef
Peter started his career as a commis chef at Mosimann’s Dining club in Belgravia before going to the pastry section at The Four Seasons, Inn on the Park, London.
After 2 years in London, he went to The 5* Gleneagles Hotel in Scotland where he stayed for 18 months as 1st Commis.
After this, he travelled to Switzerland to Suvretta House in St Moritz for 3 seasons as a Demi Chef, and then to Hotel Waldhaus,
another 5* hotel, in the neighbouring town of Sils Maria.
On returning to the UK, he returned for one year to Mosimann’s before being promoted to Sous-Chef in his 'Party Service',
where he worked on many prestigious events such as Cartier, Louis-Vuitton, and cooked at Highgrove, Orient Express,
Kensington Palace, St James Palace, Houses of Parliament, Blenheim Palace, Hampton Court, frequently at 10 Downing Street
for Prime Ministers Mr John Major and Mr Tony Blair and on The Queens Launch, The Royal Nore.
He then turned his attentions worldwide and helped open Kilroys Restaurant in Kathmandu!
After that stint, he travelled to Australia to learn the Asian influences for his cooking where he assisted in the wedding for Jamie Packer in Sydney.
He then worked for a boutique restaurant in Brisbane called Armstrongs, before going to a fine dining restaurant in the Whitsunday’s.
When he returned to London, he freelanced for companies such as La Crème Anglaise and Mustard.
He then travelled to Cyprus to cook Philip Greens 50th Birthday extravaganza before taking the Head Chef position at Highclere Castle.
José Afonso, House Manager
José is Portuguese by birth and obtained a B.Comm degree in Tourism Management, with specialisation in
Marketing and Business Management.
Like Peter Ingram, José has travelled extensively, mainly in the USA and South Africa. He came to the Castle from 'The Vineyard',
the 5* hotel in Newbury. José also is responsible for the Castle's Wine Cellars, and brings great knowledge in the creation of
the Castle's 2006 Wine List.
Jonathan Taylor, Sous Chef
Jonathan Taylor is our Sous Chef. At 30, he trained in London at The Dorchester, and worked in some of London’s top
restaurants and, before joining us at the Castle, he spent a few years running the kitchen at a critically acclaimed gastro pub in Berkshire.
Susan Morris, Pastry Chef
Susan Morris is our Pastry Chef, who has trained in Bakery, Confectionery, and all aspects of Catering.
She is also a keen competition chef, and has won many prizes including the National Catering Competition.
Before arriving at the Castle in 2004, she successfully ran her own catering business, in the oldest golf club in Brighton.
Peter Dopson, Back of House Manager
Peter Dopson is our Back of House manager. He has been at the Castle for many years.
Before joining the Castle, he spent 16 years perfecting his profession at a well known, exclusive private school, in Berkshire.
