Polar position for Newmarket chef

PUBLISHED: 11:24 30 December 2014 | UPDATED: 11:24 30 December 2014

Chef Jerome Viard, of Bedford Lodge Hotel & Spa, Newmarket

Chef Jerome Viard, of Bedford Lodge Hotel & Spa, Newmarket


Newmarket chef Jerome Viard is embarking on the adventure of a lifetime as he prepares for a sabbatical cooking for conservation workers in the polar island of South Georgia in the South Atlantic Ocean.

Jerome, who works at four-star Bedford Lodge Hotel & Spa, and another chef will be cooking breakfast, lunch, afternoon break and dinner for a team of 20 conservation workers for three months from January.

He is accompanying the group from the South Georgia Heritage Trust, which plans to rid the island of a huge population of Norweigan brown rats, which are threatening the native bird population.

“I cannot wait to go and be one of the few to visit that stunning remote place, see elephant seals, penguins and other sea birds in their natural habitat.”

But it won’t be a piece of cake for the pastry chef. Even though it will be summer in South Gerogia, January’s temperatures are likely to be no higher than 8°C.

And popping down to the supermarket will not be an option. “It’s important to plan menus in advance to manage the amount of food needed,” said Jerome. “Supply will be very limited with dry food coming all the way from the UK, and some meat and dairy products from the Falkland Islands.”

Bedford Lodge chief executive Noel Byrne said: “We wish Jerome well on this adventure and look forward to seeing him resuming his job with us when he returns in April 2015. He’s an excellent chef – those conservationists don’t know how lucky they are!”

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