Corpus Christi College of Cambridge University is planning a seven-course ‘Fishy Feast’ to raise money for the NSPCC children’s charity. Each course will be prepared by some of the country’s top chefs such as Russell Bateman, the National Chef of the Year. There will be tales from the UK fishing industry presented by Marrfish in an event that celebrates the British fishing industry whilst raising money for a good cause. The Staff Canteen spoke to the catering manager of Corpus Christi, Chris Le-Vien, ahead of the venture.
The provisional date is March 21, 2015 and, after the success of 2013’s Pork Feast, Chris is hoping to raise as much as £9,000 for the children’s charity.
“We raised over £7,000 with pork feast in 2013, said Chris. "It was the best thing I’ve ever done. We’ve had a year off this year but we’re planning a big event for the Fishy Feast next year.”
The night’s primary aim is to raise money for the NSPCC, a charity that looks to protect children from any form of cruelty. Chris is a father himself and is passionate about the charity.
He said: “Children are born innocent and it’s only through horrific acts by adults that they’re corrupted or hurt. When you become a father your priorities change. I’ll do anything I can that could have a positive impact on children.”
‘Fishy Feast’ also showcases some fantastic culinary talent. It’s a night any food-lover would enjoy but also, with the support of Marrfish, celebrates the British fishing industry.
“It’s designed as a food-lovers night. If you love food, come and enjoy some deliciously cooked fish by some of the country’s best chefs,” Chris added. “So much of the hake that lands in this country goes off to Spain because they pay a really high price for it. We can do more to help our fishermen. I’ve got so much admiration for those guys. Some of the conditions they face out there are just incredible. They can be out for hours or days at a time for not a lot of pay.”
‘Fishy Feast’ is also a good opportunity for young chefs looking to enter the industry. Russell Bateman, Matt Gillan, Phil Thompson, Mark Poynton, Steve Smith and Adam Simmonds are all set to cook for the occasion.
Chris said: “We’re also working with Murray Chapman’s ‘passion to inspire’. He works with catering colleges, getting lecturers and students working with industry experts. At the pork feast we had four catering colleges with multiple students working together with Mark Poynton. I had 25 people in my kitchen at one point. It’s a fantastic learning experience for them and hopefully this year we’ll have six different colleges working with the top chefs in the line-up.”
Chris is the catering manager of Corpus Christi College at Cambridge University. He talked us through his day-to-day job and how the experience of catering for large numbers will help at such a charity event.
“Our main priorities are feeding the students, fellows and the staff, offering a cafeteria lunch service which is almost like the traditional Sunday dinner. We do about 250 covers for lunch so we know what we’re doing with large numbers,” Chris said. “Everybody gets good quality home-cooked food. All our feasts and everything extra that we do is a bit of fun. Our most important role is the cafeteria food for the students, fellows and staff of the college.”
“It’ll be a brilliant event. The Pork Feast was great and we’ve learnt from that so we’ll try to make this one even better.”
By Tom Evans
