Churchill receives recognition from the Royal Household

13 July 2012 by
Churchill receives recognition from the Royal Household

Churchill has received recognition from the Royal Household for the part it played in supporting a program of events at Singapore's British Club.

Assisting Churchill with the theme to ensure guests had a thoroughly British evening, John Retallick, vice-president of the Craft Guild of Chefs, presided over the events and Richard Hunt, executive chef at the Grand in Torquay, created a very British menu.

With the assistance of Retallick and Hunt three events; a Skal Society lunch, the Gala Dinner attended by the British High Commissioner, His Excellency Antony Phillipson, and a Ladies Luncheon with a cookery demonstration were organised.

An official letter from the Royal Household, a message of good luck for the proceedings, added a real sense of occasion to the events taking place in the UK.

Sean Boyle, general manager of the British Club in Singapore, said: "Working with Churchill, was definitely the best decision we made when looking for a partner for our celebrations.

"The commemorative plates and our new Churchill china that now grace the tables at our Mountbatten restaurant, leaves a lasting impression and fond memories of this great occasion. Simply the best of the best"

Glenn Ewart, of Churchill, said: "It is always wonderful to showcase great British talent abroad and highlight fantastic produce from the UK. This was doubly enjoyable with the added Diamond Jubilee Celebrations at the British Club in Singapore.

"When Prince William and the Duchess of Cambridge visit The British Club later in the year, the legacy of our visit will still be very evident and it will remind them that the best of British does reach beyond our shores," he added.

Retallick added: "What an honour and a once-in-a-lifetime experience to be part of the Queen's Diamond Jubilee celebrations at the British Club in Singapore, almost as far away as you can get from Buckingham Palace".

Richard Hunt created menus for the three events which used British ingredients and styles but with modern twists and dedication to using British ingredients.

By Lisa Jenkins

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