Chefs help charity dinner
Seven of Britain's leading chefs have helped to generate £50,000 at a fund-raising dinner held at London's Four Seasons hotel in aid of the Jewish Child's Day charity.
The annual event, organised by its chairman, Joy Moss (wife of Restaurant Association vice-president Stephen Moss), took place on 4 May and sported an Oriental-themed menu.
The chefs were Paul Knight, executive chef of St David's Hotel & Spa in Cardiff; Shaun Gilmour, head chef of the Asia de Cuba restaurant at London's St Martin's Lane hotel; Tim Tolley, head chef at Vong, London; Mark Edwards, head chef at the capital's Michelin-starred Nobu; Henry Brosi, executive chef at the Dorchester, London; Eric Deblonde, the Four Seasons' recently retired executive chef; and Claire Clark, head pastry chef at the London Hilton Metropole hotel.
Between them, they came up with a five-course meal, plus canapés and petits fours, which kicked off with a tuna tartare served with fried won ton crisps and a pickled cucumber and red pepper salad; followed by a salad of asparagus with a mild chilli hollandaise; Mark Edwards's trademark blackened cod; then steamed sea bass served with Oriental plum sauce, Chinese vegetables and steamed rice; and, finally, a dessert coyly entitled Oriental Surprise. This was centred on an apple jelly with exotic fruit, which was accompanied by lemon grass sorbet and a sweet green lentil confit flavoured with ginger, vanilla and lemon.
