When the bosses at Wyboston Conference and Training Centre set out to find a new head chef, they didn’t have to look very far - the perfect candidate, Jules Beharell, was already working for them!
Jules started at Wyboston 7 years ago and during that time honed his culinary skills as Sous Chef for five years followed by a two year stint as Chef de Partie, before making the final leap to the coveted role of Head Chef.
Jules received his initial training at Bedford College before moving on to the prestigious International hotel in Mayfair, where he gained invaluable experience working in a busy and demanding environment. He then moved to Sydney where he continued to practice his skills before returning to the UK and Wyboston.
Following a fact-finding tour of Conference Centres in the USA, Wyboston has recently undertaken a major initiative by amalgamating the two kitchens, which serve both conference sites, into a central production area.
Business Development Manager Brian Payton explained the reasoning behind the new operation. “Previously identical dishes were prepared daily in both restaurants, but by different chefs. By utilising a central production area, we can reduce the amount of time needed to prepare the food, whilst producing fresh meals of a consistently high standard of presentation and quality for both sites.”
Wyboston Lakes is set in a 350-acre rural site near St Neots, midway between Cambridge and Bedford and is probably the largest independently owned conference site in Europe. Two-thirds of its custom is repeat business.