Kitchen collaboration collects £30,000 for Keech

TOP London chefs worked alongside enthusiastic and talented students at Barnfield College on Thursday night to cook up a staggering £30,000 for Keech Hospice Care.

Delicious delights were served to 250 charitable guests during the four-course culinary spectacular in The Brasserie, the training restaurant at the College’s New Bedford Road campus.

Five of the food industry’s most skilful chefs cooked up a storm in the College kitchens with help from the Level 2 and 3 students.

Kevin Clarke of Luton Hoo Hotel put together the first course at the gala dinner - a terrine of sustainable fish, marinated cucumber, cucumber sorbet and red amaranth cress.

The second course was prepared by Henry Brosi of the Dorchester Hotel London and included Isle of Mull Scallops and Langoustines, cauliflower puree, crisp chicken skin, and champagne nage.

 Slow Roasted Barbary Duck Breast, hibiscus & cassis jus, caramelized Autumnal fruits and vegetables, celeriac and potato dauphinoise made up the main course, as created by Paul Gayler of the Lanesborough Hotel London.

 And dessert - by Sarah Hartnett of the Park Lane Hotel London – was St Domingue chocolate financier, with white chocolate noisette cream.

A grand draw – which featured special guest and international cricketer Monty Panasar - saw prizes such as a weekend for two in Venice go to deserving homes and an exciting charity auction raised a stash of cash for the cause. One lot – a prize of two chefs from the RAC Club cooking dinner in your own home - was sold for £2,300!

 With everyone giving their time for free, the event didn’t cost anything to stage and had raised £13,000 before any of the guests even arrived!

 Organiser and former Barnfield student Andrew Bennett MBE said: “We are truly delighted to have collected such a fantastic amount of money for this brilliant cause.

 “The success of the evening is down to the kindness of the chefs and friends of mine who have selflessly cooked all night for free and the hard work and willingness of the Barnfield students. Thank you to Barnfield for the use of their professional facilities and to everyone who made the event such a success.”

 Keech Hospice Care offers support to children with life-limiting conditions across Hertfordshire, Bedfordshire and Milton Keynes, as well as terminally ill adults from Luton and South Beds.

£5 a month over a year is enough to provide three hours of one on one specialised nursing at Keech, helping to control a patient’s symptoms assisting them to remain in control of their lives.

£20 a month over a year is enough for a Keech Hospice nurse to make two visits to support a family at home, providing practical and emotional support.

The hospice depends heavily on public generosity in order to continue its fantastic work, as 75% of its costs are covered by donations.

 Barnfield Chief Executive Sir Peter Birkett said: “Barnfield are huge supporters of Keech Hospice Care and the amazing work they do in Luton and the surrounding community and we are very grateful for the generosity shown by all the guests at this event.

“Barnfield would also like to say a huge thank you to Andrew Bennett MBE and all the chefs who have given their time and patience to our students in the run up and during this event, which has provided them with an unforgettable experience that will, no doubt, be a great addition to their skills and, therefore, their future careers.”