By Angela Green
Chef News is sponsored by Kitchen Porters Club
The Doxford Group has appointed Catherine Smith, previously from Betty’s Cookery School and The Ritz London, as its new pastry chef for The Tempus, a new boutique hotel and restaurant on the Charlton Hall Estate in Northumberland.
Smith embarked on her culinary journey at Gateshead College, where she discovered her true calling in the art of patisserie. Driven by her passion for pastry, she took her skills to the world-famous The Ritz London, where, alongside a team of pastry chefs, she assisted in producing 400 afternoon teas a day.
After four successful years in the capital building invaluable experience, Smith returned to her Northern roots and was offered a role at the prestigious Betty’s Cookery School in Harrogate. Here, not only did she continue to refine her pastry skills, but she also shared her knowledge by teaching baking through cookery classes.
Smith then moved to The Alice Hawthorn Hotel in the village of Nun Monkton just outside York. Working with a fabulous team and using the finest Yorkshire produce, she headed up the pastry kitchen to create desserts, petit fours, and sweet treats for the bedrooms.
Speaking of her appointment Catherine Smith said: “I am excited to bring my delicate and innovative touch to The Tempus, with plans to redesign the dessert menu to offer guests an unforgettable finale to their dining experience. I’m looking forward to introducing the finest afternoon tea in Northumberland at The Tempus and using my skills to offer guests cookery lessons in the coming months.”
Dedicated to her craft and attention to detail, Smith also takes pride in baking the biscuits found in the hotel rooms at The Tempus, ensuring that the guest’s experience is infused with her expertise from the moment they arrive.
Richard Shell, owner of The Doxford Group, which includes the Charlton Hall Estate and Doxford Barns wedding venues said: “As part of the ongoing development of the Tempus, we are delighted that Catherine Smith has joined the team as our pastry chef. We are excited about the sweet treats and Afternoon Tea that will soon be added to the menu.”
Having opened its doors on the 6th May 2023, The Tempus is home to 15 guest bedrooms and suites, a ground-floor bar, restaurant, and orangery. The Tempus restaurant is open all day, serving breakfast, coffee and cake, light lunch options, a bistro-style dinner menu and Sunday Lunch.
Chef News is sponsored by Kitchen Porters Club
