Laura Crouch, MCC’s new pastry head chef, previously served over 6,000 covers per match for Chelsea Football Club’s pastry offering from Levy Restaurants.
Joining Laura is Nicolas Guerin who has previously worked as a senior sous chef and head pastry chef at restaurants in Mayfair, London, and Didier Neveu who specialises in chocolate showpieces and has previously opened a bakery which supplied 12 London shops for 20 years.
James de Groot, head of catering at Marylebone Cricket Club, said: “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.”