Top chefs raise over £48,000 for Keech Hospice at charity dinner
Some of the UK’s finest chefs joined forces this week to cook for Keech Hospice’s ‘1 in 3’ dinner, raising over £48,000 for the charity.
Andrew Bennett MBE, Executive Chef from The Sheraton Park Lane Hotel in London, headed up the kitchen, as well as organising the event along with his wife Liz and a team of volunteers.
“This year’s dinner was called ‘1 in 3’ to highlight the desperate need for more palliative care for children,” he said. ““Thanks to the generosity of our guests and sponsors, as well as the team of chefs , the event has raised a phenomenal £48,000 – this is enough to provide a specialist nurse for Keech for an entire year to help care for sick children and their families.”
The figure is especially phenomenal considering that the last time the bi-annual event took place – 2012 – it generated £25,000.
Mike Keel, Chief Executive of Keech Hospice Care thanked everyone involved who gave up their time for free, from the chefs to the Barnfield College students who served the food.
The five-course menu started with canapés by Vince O’Toole of Spencer House, London. It was followed by goat’s cheese tart with textures of beetroot by Kevin Clark of Luton Hoo.
The two main courses were roast Orkney scallops with spiced cauliflower puree & onion bhajee, by Robert Chambers of the RAC Club, and fillet of Casterbridge beef with ravioli from oxtail, wild mushrooms and black olive jus, by Henry Brosi of the Dorchester Hotel.
Dessert was pistachio almond cake, white chocolate cream and raspberry mille feuille, provided by Sarah Hartnett of The Park Lane Hotel.
By Stuart Armstrong
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