Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps
disadvantaged young people enter the hospitality industry.
Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.