Bringing with them more than 70 years of combined experience, the team are purveyors of innovation and creativity.
Laura Crouch made her name launching the pastry offering for Eden Park in New Zealand, pioneering desserts made on site and catering for more than 8,000 covers per match. From there Laura returned to the UK to set up the pastry menu at Chelsea Football Club for Levy Restaurants UK.
Award-winning Nicolas Guerin trained in France for six years before working as a senior sous chef and head pastry chef at restaurants in Mayfair, London - including the Michelin-starred Hélène Darroze at The Connaught and The Square.
Didier Neveu - who has more than 43 years’ experience and has worked in Switzerland, Mexico, Senegal and Italy - specialises in chocolate showpieces and pulled and blown sugar designs. Settling in England, Didier opened a bakery which supplied 12 London shops for 20 years. Last season Didier produced over 200,000 scones for six Test matches.
James de Groot, Head of Catering at Marylebone Cricket Club, says, “We’re so pleased to have such talented and visionary chefs joining our pastry team. Set against the iconic surrounds of the Lord’s Long Room, with arresting views over the hallowed Lord’s outfield, our Traditional Afternoon Tea has been a firm fixture at the Home of Cricket since 2011 and has built a reputation as being a truly legendary dining experience. We’re really excited to see the innovations our new team will be bringing to the table.”