Last night, Monday 6th November, some of London’s finest award-winning chefs cooked up a gastronomical feast at our exceptional fundraising dinner at Nobu Hotel London Portman Square and raised an incredible £85,000 in the process.
Our Master of Ceremonies was the one and only Peter Hancock, who provided top class hosting in the outstanding ballroom of Nobu Hotel. The drinks and canapé reception was kindly sponsored by Ridgeview Wine Estate, Berry Bros & Rudd and Stella Artois, as well as Classic Fine Foods and Reach Food Group.
We were delighted to serve two menus on the night, cooked by our talented guest chefs. Heartfelt thanks to the talented guest chefs for one of our menus.
Event Catering at Atul Kochhar Hospitality Group
Atul Kochhar, of Atul Kochhar Hospitality Group for preparing a stunning starter of Khari Paneer Tikka, wild mushroom salad, truffle, kindly sponsored by Pacific Seafood.
Tom Booton, of The Grill by Tom Booton at The Dorchester for providing the delicious fish course of Cod scotch egg, warm tartar, cucumber, N25 caviar, kindly sponsored by N25 Caviar and Flying Fish.
Adam Handling, of Adam Handling Restaurant Group for treating guest to a main course of British wagyu, Hen of the woods, black garlic, kindly sponsored by Freedown Food.
Claire Clark MBE, of Claire Clark Consultancy for finishing the incredible meal with an outstanding dessert of Amedei No. 9, Oloroso Jerez Xere Sherry apricots, pistachios, kindly sponsored by Amedei and Strawberry Red.
And heartfelt thanks to the talented guest chefs of our second menu:
Jason Atherton, of The Social Company for the mouth-watering starter of Orkney scallop, razor clam, leek, smoked butter, samphire, kindly sponsored by Flying Fish.
Vivek Singh, of The Cinnamon Collection for the fabulous fish course of Red spiced roast pollock, shrimp chutney, Alleppey curry sauce, kindly sponsored by Marrfish.
Anna Haugh, of Myrtle Restaurant for the an Irish classic of Beef and boxty, Taylor of lusk black, garlic purée, kindly sponsored by Bord Bia.
Ben Murphy, of Launceston Place for the incredible dessert of Chocolate, Burnt Clementine, Miso, Caramel, kindly sponsored by Woods Foodservice.
Huge thanks to event sponsors Icelandic Glacial and Ridgeview. To Ellis Wines, Mentzendorff and AB InBev for providing beverages for our guests to enjoy during their glorious meal. The Nobu Hotel team including GM Grant Campbell, the chefs and the Events, Conference and Banqueting teams for going above and beyond in creating the most spectacular dining experience.
