The food at Barton House is under the direction of chef, Tom Sherry. Depth of experience allows Tom and his team to cater an event, to your individual tastes and style, while maintaining the highest quality. Our organic kitchen garden, situated in the grounds of the house, provides the freshest of seasonal ingredients.
Tom’s career began while studying Art at Oxford College, when he started working part time as Kitchen Hand and Pot Wash for his parents’ catering company. It was then that Tom discovered his love for food, and he moved to Aylesbury to complete an apprenticeship working for Lord Rothschild at Waddesdon Manor. Following this, Tom moved to London to join Gordon Ramsey holdings – working under Michelin-star chef, Jason Atherton, at the highly-acclaimed Maze restaurant.
After two years, and wanting to broaden his experience in events catering, Tom moved to a leading London catering company, Mustard Catering, as Senior Sous Chef. During his five years at Mustard, Tom cooked at many high-profile events, including President Obama’s state visit with the Queen at Buckingham Palace, as well as regularly cooking at private functions for the Murdoch family, A-list music and movie stars from both sides of the Atlantic, and MPs including David Cameron and George Osborne.
To further challenge himself, Tom spent a year in Australia – working in some of the most esteemed restaurants and catering companies in Sydney and Melbourne – and it was during this time, that he developed a strong Asian influence to his cooking.
Now, as Executive Head Chef at Barton House, Tom is using his breadth of experience and creativity to develop new and innovative menus.
“I take inspiration from what is in season, whether it’s picked from our veg garden, orchards, or even foraged from the surrounding countryside.”
At Barton House, we have a passion for seasonal organic produce. When sourcing food for new menus, we make sure we know everything about its provenance – using local game from Lockinge and Ardington Estate, Cotswold lamb and Oxfordshire beef. The start of each year sees Tom design his menus and vegetable garden together – helping to ensure we only use the freshest ingredients, grown organically and sustainably. The grounds feature a 100m2 vegetable patch, which produces over 60 different types of vegetable, and an orchard, which brings beautiful apples, pears and quinces. We have an ethical approach to cooking and are devoted to energy efficiency and recycling.