An Afternoon to Enjoy at Hempstead House Hotel - November 2025

Baking, foraging and lively conversation in the Kent countryside

We gathered with around 35 guests on 12th November 2025 for a Networking With a Difference event that truly lived up to its name. Hempstead House Hotel provided a relaxed, welcoming setting for an afternoon centred around hands-on experiences, great conversations and a touch of friendly competition.

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A Warm Welcome and Autumn Networking

Guests were checked off the list on arrival and given their name badges before joining us for relaxed networking over tea, coffee and Gusbourne sparkling wine. The atmosphere was friendly and informal, with plenty of conversation flowing before the activities began.

Nick McGowan opened the afternoon with a welcome speech, followed by Mike Wood from Hempstead House Hotel, who shared more about the venue and introduced the experiences ahead.

Competitive Scone-Making

Next came the highlight for many: a hands-on scone-making session led by the hotel’s expert Pastry Chef. Guests were split into four groups, each given freshly prepared dough and taught how to mix, shape and prepare their scones for baking.

The chefs took the trays away to finish in the ovens while the room buzzed with predictions, rivalries and plenty of laughter. At the end of the afternoon, Nick McGowan returned to judge the results — and the sense of friendly competition only added to the fun.

A Foraging Taster on the Hotel Grounds

While the scones baked, guests joined a foraging taster session outside on the hotel grounds, led by Claire Bates of Tilia Yoga and Nature. Claire guided everyone through a range of edible plants, sharing their properties, uses and the wellbeing benefits they can offer. It was an engaging, sensory experience that invited guests to learn something new and step outside their usual routine.

A Relaxed Ending to a Memorable Afternoon

With scones judged, conversations restarted and refreshments still flowing, guests rounded off the afternoon with more networking and relaxed discussion. The combination of baking, learning and exploring together made the event feel interactive, energising and genuinely different.

Our sincere thanks go to Mike Wood and the entire Hempstead House Hotel team for hosting us so warmly, to Claire Bates for her fascinating foraging session, and to Gusbourne for providing the wine. And of course, thank you to all our guests for joining us and making the afternoon such a memorable one.