Banqueting at the Castle

Highclere Castle takes pride in a first class in-house permanent catering team. Working under Head Chef, Paul Brooke-Taylor, the team can boast many years of experience preparing cuisine at the highest levels. Catering for all events at the Castle can be provided by our team, who seek to unite exciting menus with the proud tradition for fine food which has been the hallmark of the Carnarvon family. (It is also possible to bring in outside caterers).

The Castle offers a wide range of menus. Traditional dishes are offered together with seasonal menus and specialties from the Victorian era. Lord and Lady Carnarvon discuss the balance of the menus with the chefs and are keen to buy and source local and seasonal produce. Vegetarian, Vegan and other special requirements can also be catered for.

The Head Chef, Paul Brooke-Taylor

Our chef, Paul Brooke-Taylor, started his career as a apprentice chef at the 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 the two Rosette Restaurant, La Roche.

Paul has since gained experience in a number of hotels both in the country and London, and during his career has been responsible for many prestigious events, including the Conservative Party conference, cooking for Lady Thatcher, John Major and Iain Duncan Smith. He gained much valuable experience in fine dining, when promoted to Head Chef working alongside multi award-winning Executive Head, Chef Richard Walton, at the Alveston Manor, Shakespeare, Swans Nest and The Bear at Woodstock.

During Paul’s work in London at the Plaza Hyde Park he also developed a chef apprenticeship program for all young chefs. This program was launched and is still used today to help develop young chefs in London.

Just before joining Highclere, Paul was at 'de-Vere' as Head Chef, concentrating on Weddings and fine dining, before taking the Head Chef position at Highclere Castle.

Robert Avery, Sous Chef

Robert Avery started his culinary adventure at Aylesbury College, Buckinghamshire in 1997 at the age of 17, gaining Levels 2 & 3 NVQ in Hospitality and Catering.

On completion of his studies, Robert went about shaping his knowledge of different styles of cuisine in some of the finest hotels and restaurants in the south of England. On his travels, he has become specialised in French, modern European and seafood cuisine. At Stanton House, a Japanese hotel in Wiltshire, he learnt the fine art of sushi by one of Japan’s renowned sushi chefs, Shinji Moroto.

Robert has achieved runner up in the Rungis South West Young Chef of the Year in 2002. In 2008, at Chiseldon House Hotel, he received 2 AA rosettes and a place in the Michelin Guide for his modern European menu. His latest role was at the renowned Swan at Southrop near Lechlade. The Swan is highly acclaimed for its food and was awarded an "Inspectors' Favourite" Bibendum stamp Michelin eating out 2010. It has attracted many A-list celebrities including Gary Barlow and Kate Moss.

Luis Coelho, Banqueting Manager

Luis joined the team at Highclere Castle from Sopwell House in Hertfordshire, famous as the former home of Lord Mountbatten and, more recently, for its association with the great and the good of the footballing world. As a Portuguese national, Luis was raised to have a fine appreciation for wine, port and good food, something which he has cultivated in his travels throughout Europe and during his many years in the hospitality industry.

Luis and his team are very organised, enthusiastic and the key element to ensure timely presentation of the chefs’ delicious dishes for the Castle’s guests.