Kempton Park Racecourse, part of Jockey Club Venues, is racing ahead of competition as it announces newly appointed Head Chef, Paul Barrett.
With more than 30 years of experience, Barrett is set to bring fresh tastes and ideas to the venue, delivering exquisite dishes for both corporate bookings and racing guests. Thanks to more than 17 years’ service in the RAF, Paul’s attention to detail and execution is second to none. Barrett also worked for Terence Conran as a sous chef at The Bluebird in Chelsea and was Head Chef at Twickenham Stadium, the home of England rugby.
Steve Parlett, General Manager at Kempton Park Racecourse said: ‘This is an exciting time for Kempton Park, not only are we welcoming Paul as our new Head Chef but we’re looking at potential soft renovation plans to really spur on our venue in the near future. I’ve had the privilege of tasting some of Paul’s creations already and I can’t wait for our guests to do the same.’
As Head Chef, Paul Barrett has overall responsibility for catering at the 71 race days at the venue, as well as the year-round conference and events bookings. Up to 250 delegates seated in the spacious Clubhouse Main Suite. Barrett has a passion for using locally sourced and seasonal produce in each dish. Since joining he has created 12 innovative and nutritious menus for the racecourse’s feature days and has revamped the main Panoramic restaurant’s menu by adding modern twists to classic cuisine.
Paul Barrett commented: ‘This is such a brilliant opportunity and I’m looking forward to working for such an iconic British venue. The challenge of catering for all kinds of events is something that I really enjoy and I’m excited to showcase my expertise to every visitor.’