Leith’s at Beaulieu has appointed a new Head Chef to take charge of the day visitor catering and Corporate & Banqueting clients at the National Motor Museum, Beaulieu.
Jane Bell, from Southampton, brings with her 22 years of experience in the industry, starting her career with the Compass Group in 1990 at The Winchester Guildhall, rising to Head Chef in 1999. In 2006, Jane moved to another Compass run unit at the Imperial War Museum in Lambeth, which was in need of rapid improvement. The desired result was achieved within 6 months and the model then used as an example for other Compass units to use as the benchmark for their retail offer.
During this time Jane was involved in developing the Leith’s/Milburns brand with a team of chefs from across the nation, meeting regularly to discuss food trends and what should be offered in the cafes and restaurants within the business. This was the start of the now seasonal, Recipe Manual used in all Leith’s/Milburns sites.
Prior to her move to Beaulieu, Jane was at Somerset House in London, a venue offering a café, an a la carte restaurant and a summer open-air restaurant. It also caters for the London Fashion week, which takes place twice a year for 10 days, where an average of 5,000 people per day are catered for.
Jane said:” When the opportunity to work at Beaulieu came up, I was excited and pleased to accept a new challenge. I am looking forward to helping to develop and improve the existing offer.”
Leith’s cater for 350,000 visitors annually to the Beaulieu attraction and major events. Leith’s also specialise in providing catering for a wide variety of corporate hospitality events on the site, as well as a full calendar of wedding receptions.
    New Chef in Charge
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