HRH Prince of Wales, Patron of the Foundation of Common Land attended a summit at University of Cumbria, set up to encourage cooperation between the cultural farmed landscape and nature conservation in the Lake District, a UNESCO World Heritage Site (WHS).
Attended by over forty leading figures from organisations including the National Trust and Prince’s Countryside Fund, our team were honoured to provide an afternoon tea that celebrated the very best in seasonal produce.
Led by head chef Chris Dickson, development chef Brian Clark and chef Rory O’Connor, guests were treated to a plethora of stunning bakes including mini chocolate eclairs, Kendal mint cake, Grasmere gingerbread and Cherry Bakewells.
Serving to industry leaders, including a director from DEFRA and the Foundation of Common Land community, the team focused on showing off the best in local suppliers, with lunch including Windemere beef and horseradish sandwiches, Staveley free-range egg and mayo cress and Lythe Valley lamb stew with spinach dumplings.
Head chef at University of Cumbria Chris Dickson said: “It was a fantastic opportunity for my team to demonstrate their creative skills and delicious food to none other than HRH Prince of Wales. The event was focussed around using local and seasonal produce, and we loved being able to work with new local suppliers in the Lake District. I am unbelievably proud of all the team for the hard work they put in to make the day such a success; it was a monumental team effort”.
Julia Aglionby, executive director of the Foundation for Common Land said: “What an amazing day it was, and I was so pleased that HRH had a chance to personally meet you and the team and admire your amazing spread”.
Emma Bales, Univeristy of Cumbria’s deputy director for student and staff services commented: “BaxterStorey excelled themselves and there have been many compliments from our guests and Clarence House regarding the quality of the hospitality. We are grateful to the whole team for their time, effort, care and the attention to detail that went into delivering an outstanding food service. They did not only themselves but the university proud”.