Raymond Blanc and protégés raise £29,000 for Hospitality Action

Chefs in the kitchen
28/11/2018 - 06:00
Raymond Blanc and four of his protégés raised £29,000 catering for a Hospitality Action fundraising dinner this week (26 November).

Joining the French chef in the kitchen were Benoit Blin and Gary Jones (two Michelin-starred Belmond Le Manoir aux Quat'Saisons), Robin Gill of The Dairy and Aggi Sverrisson of Michelin-starred Texture.

Having taken place at Chino Latino restaurant (Park Plaza London Riverbank), the group were supported by Chino Latino’s executive group chef Werner Seebach.

As part of their four-course meal, dishes included: Robin Gill’s applewood smoked eel, chicken skin, farm leek and nori (second course); and a main course of braised Jacob’s Ladder, alliums and celeriac, bone marrow and essence of red wine by Blanc and Gary Jones.

Blanc said: “To celebrate this special evening alongside my protégés and raise funds for Hospitality Action was a true honour.

“It’s important that all of us, no matter what our role in the industry, gives something back.

“Any one of us can suffer from hardship or illness in the future and its organisations like Hospitality Action who are there for us in our hour of need.”

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