The 
The French chef has a fair idea of what will be on the menu. He said: “I think Andrew is doing one of his classics, a smoked lobster, Daniel is doing a baked beetroot dish, Sat’s doing his foie gras muesli, Tom’s doing a beef dish I think, cured in black treacle and Paul Cunningham’s doing Chervil with caviar and something else.”
Claude will be in charge of the pudding, serving a coffee and black treacle mousse with avocado and pistachio ice cream.
From starting his career at an early age, Claude understands full-well how hard it can be. Stressing the importance of supporting the Hospitality Action charity, he said: “It’s so easy in our job to be good one day and then find yourself on the streets.You don’t have a lot of money, you work hard, you play hard as well and you find yourself at the end of the month not being able to pay rent.”
The Hospitality Action charity works to help those in the industry struggling with poverty, suffering from a life altering illness, bereavement or domestic abuse and many other issues. Claude said: “I think with this formation you know you can rely on it when you are in trouble. I think it’s just fantastic.”
As Sat prepares for his charity feast at the North Col of Mount Everest, Claude is left with no desire to join him 23,000ft above sea-level. He said: “No way. I will cook his dinner and if I have to do another one next month then I will do it, but that’s as far as I go.”
by Ashley Chalmers
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