Culinary Collaboration for a Cause – Guest Chefs Unite for Charity Event

Hosted with learners from across the Hospitality and Catering department at Radmoor Restaurant, 11 renowned chefs and a maître d’ joined forces to participate in a charity guest chef event, raising more than a staggering £2,000 for both Prostate Cancer UK and the Polycystic Kidney Disease Charity.

Arranged by Executive Head Chef of Master Chefs of Great Britain, Alan Paton, and staff member Darren Creed the event brought together students with guest chefs from various culinary backgrounds, each lending their expertise to create an inspiring evening of fundraising.

Chefs, Lee Cooper, John Feeny, Jon Fell, Mark Fletcher, Graeme Watson, Shaune Hall, Anton Manganaro, Nick Ralph, James Peck, and Rob Wells joined guest maître d’ Claire Bosi to collaborate on a delicious seven course menu with students, who played a vital part in the creation of the evening.

Alan said, “We had an amazing experience organising this dinner. The students had a fantastic time interacting with the guest chefs, and they got to work alongside professionals they wouldn’t usually have the chance to meet.

“The brief was for the students to play an equal role in the writing of the menu, they did that and then some!”

Diners were treated to a unique and enjoyable experience, with courses including a roast leek and kombu terrine, created by chef Lee Cooper with learners Cam McGinty and Liam Dyson, and a savoury Ferrero Rocher with mochi matcha and yuzu presented by John Feeney and Libby Anderson.

Speaking about the event, Curriculum Manager for Hospitality and Catering, Darren Creed expressed gratitude for the overwhelming support from both chefs and attendees, "This event is a testament to the incredible things that can be achieved when passionate individuals unite for a common cause.

“We have raised some incredible money this evening, and it will make a huge difference for both important charities. The evening has been tremendous, and we are so grateful for all of the chefs, guests, staff and students who have taken part to showcase the transformative power of collective generosity.”