Top chefs unite to raise £15,000 for Hospitality Action

06 December 2016 by
Top chefs unite to raise £15,000 for Hospitality Action

Celebrated chefs Raymond Blanc, Bruno Loubet and Ashley Palmer-Watts joined forces last night to help raise more than £15,000 at this year's Christmas fundraising dinner for industry charity Hospitality Action (HA).

Together with Park Plaza Westminster Bridge executive chef, Walter Ishizuka, the chefs laid on an exclusive four-course dinner to more than 100 guests.

The meal began with an amuse-bouche from Ishizuka, comprising oak smoked mackerel and kohlrabi, parmesan sable biscuit, yuzu and green apple jelly and was followed by Palmer-Watts' signature starter meat fruit.

Loubet served a corn velouté with sautéed Brussels sprout, black trompette and girolles, lovage oil and pheasant Boudin Blanc, while the dinner was finished with exotic fruit raviole, kaffir lime and coconut jus, by Blanc.

Penny Moore, chief executive of Hospitality Action said: "We are so very grateful to each of our festive chefs for taking part in this very special dinner in our honour. Over £15,000 was raised which is truly phenomenal and will enable us to support even more people in need over the festive season."

The evening was supported by Wenlock Spring, Cobra Beer, Oranka, Bunzl, Pauls, Classic Fine Foods and Repertoire Culinaire whilst prize donors included Condé Nast Johansens, which contributed £500 worth of gift vouchers to boost the evening's fundraising success.


Top hoteliers set £100,000 target for Back to the Floor 2017 in aid of Hospitality Action >>

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