Castle Banqueting.. the Team

The Castle takes pride in supplying a first class in-house permanent catering team. Working under Head Chef, Paul Brooke-Taylor, 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 private dining requirements.

Paul Brooke-Taylor, Head Chef

Our chef, Paul Brooke-Taylor, started his career as a apprentice chef on the famous THF Apprentice chef scheme, at the now 5 star Randolph Hotel in Oxford. After this 3 year apprenticeship had wetted his gastronomic appetite, he started his travels to France and on to Corsica, working along side chefs trained by the legendry Paul Bocuse, a 3 star Michelin Chef.

After two years in France, Paul returned to England and the Haven Hotel in Sandbanks, Poole, Dorset, working with Karl Heinz Anagler German, Chef of the Year, 1989 & 1992 in La Roche the two Rosette Restaurant.

After almost three years, he moved to the neighbouring Highcliff Hotel in Bournemouth, working again with a Paul Bocuse trained head chef: Mike Carroll. At the Highcliff, he worked his way up to Sous chef where he responsible for many prestigious events, including the Conservative Party conference, cooking for Lady Thatcher, John Major and Iain Duncan Smith and returning the two rosettes back to this hotel.

Again working alongside Chef Mike Carroll, Paul moved to the Midlands to enhance his knowledge of fine dining for large numbers, achieving one rosette and the award of the fourth star to the St John's Hotel.

Having gained much valuable experience in fine dining, he used this after being promoted to Head Chef for the first time working alongside multi award winning Executive Head Chef Richard Walton at the Alveston Manor, Shakespeare, Swans Nest and The Bear at Woodstock. Paul and Richard had become friends at the Randolph 10 years earlier and its was not long before returning two rosettes to the Alveston Manor where Paul was Head Chef.

Paul then headed for London to work at the Plaza Hyde Park with the ambition of developing a chef apprenticeship program for all young chefs. After two difficult years, this program was launched and is still used today to help develop young chefs in London.

Paul returned to the South coast where he had enjoyed some of the best times as a cook. He took the job of Head Chef at the Norfolk Royale Hotel, forging links with the local paper: ‘The Bournemouth Echo’. Together they launched a new restaurant called “Echo’s” within the Hotel.

On returning to Oxford, Paul worked for 'de-Vere' as Head Chef, concentrating on Weddings and fine dining, feeding amongst others Iain Duncan Smith, Lord Paul Condon and Commissioner Sir Ian Blair, 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 Paul Brooke-Taylor, 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 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.