A chef was given the opportunity to cook alongside world renowned chef, Raymond Blanc OBE, at the RHS Chelsea Flower Show in May.

Neil Yule, 45, From St Albans, worked at the world famous Queen Elizabeth suite and Jardin Blanc Hospitability Village, along with an additional 200 colleagues.

Neil cooked at the show under the guidance of French chef Raymond Blanc and three highly-regarded Sodexo chefs, Malcolm Emery, Stephen Frost and Trevor Garden

After starting as an apprentice at a local restaurant whilst studying full time at a colleague in Watford, the St Albans born chef joined Sodexo in November 1997, working at Breakspear Park in Hemel Hampstead. Neil has reached the semi-final stage of the National Chef of the Year competition twice in the last three years.   

Neil, who now works as Executive Chef at North Mymms Park, said: “It was a real honour to get the opportunity to work with Raymond Blanc and his experienced team at one of the most prestigious flower shows.

“I have previously worked with some high profile chefs at amazing venues, but it was definitely up there as a highlight of my career.”

The hospitality space which is renowned for entertaining VIP guests was opened by Raymond Blanc and Sodexo Sports & Leisure in partnership with the RHS Chelsea Flower Show in 2016.

Julie Bromage, head of events at Sodexo Sports & Leisure, said; “We had an amazing team working at Chelsea Flower Show this year, with each one working relentlessly to make sure the show was a success. The chefs that were involved have experience working at major events right across the county, but the show was a great opportunity for them to work alongside such a world-renowned chef as Raymond Blanc.”

More information on the Chelsea Flower Show and Jardin Blanc can be found at: rhs.org.uk