Celebrating 25years, The League of Club Chefs Annual fundraising dinner
Hosted this years dinner with a fantastic turnout from both The Chefs & suppliers associated with this fundraising event, I’d like to thank everyone involved for making this an amazing night, and Chris Gladman, Butcher & Edmunds for the invite.
Thankyou also for this,
With some fantastic canapés to start, we were treated with this selection of food to feast on.
Pressed hot smoked salmon, mackerel and trout terrine, pickled beetroot, scallop in panko crumb and a dill sauce
Slow cooked belly pork with fondant potatoes, hispi cabbage, apple and sage jus
Italian mascarpone and amaretto cannoli with mango textures, pistachio crumb and hazelnut nougat
Oops think i was supposed take the picture before i ate it, all amazing dishes. Well done chefs.
The menu was devised and produced by the following LCC members;
Starter; Paul Mattocks, The Victory Services club
Main Course; David Summerell, The Worshipful Co. of Ironmongers
Dessert; Stuart Littlejohn, The Oxford and Cambridge Club
We would like to thank all the suppliers who contributed to this event,
Fish for starter, MARRFISH.
Meat for main course, R.S.ASHBY.
Dairy & fruit for dessert, PRESCOTT THOMAS.
Cornish yarg, BEILLEVAIRE.
Drunken Burt, RUSCTIC CHEESE.
Sultana & Walnut bread, FRANKONIA
Dorset Knobs, PORTLAND SHELLFISH
Petite Fours, TOWN AND COUNTRY FINE FOODS.
Fruit for cheese, ENTREMETIER
Canapés were provided by Clive Howe, Garrick club, Martin Green, Whites Club Steve Reid, Grocers Hall