The event was ‘hugely popular’ and raised over £18,000. All proceeds from the dinner will go directly to Adopt a School, which works with 17,000 children every year delivering food education and cooking skills in primary schools, hospital schools, youth clubs and on farms.
The menu on the night included:
- The Pig’s Salt Baked Garden Celeriac, Dorset Air Dried Sow Ham, Pickled Beetroot Crosne Artichoke's and “Golding” Ricotta Salata by James Golding from the Pig Group
- Baked Cod Medallion, Jerusalem Artichoke Puree, Confit Savoy Cabbage, Root Vegetables, Shaved Winter Truffle by Shaun Whatling from the Berkeley Hotel
- Treacle Cured Fillet of Beef, Beef Shin Demi Pie, Hand and Flowers Carrot and Red Wine Sauce by Tom Kerridge from The Hand and Flowers
- Yorkshire Rhubarb, Zephyr White Chocolate & Vanilla Mousse Rhubarb Jelly, Spiced Whole-Wheat Biscuit, Rhubarb Milk Sorbet by Sarah Frankland from Pennyhill Park Hotel & Spa
Children from St Andrews Primary School in Streatham, whose school is adopted by Adopt a School Chef Lecturer Alice MacKinnon, were invited to serve canapés to guests upon their arrival.
Helena Houghton, executive director of the Royal Academy of Culinary Arts’ Adopt a School Trust, said: “Not only did this dinner showcase the best of our most established and emerging industry talent, it also raised much needed funds for Adopt a School enabling us to deliver a good food education to many more children around the country.
“Food education is key to giving young people the knowledge, practical skills and ability to be responsible for their wellbeing and to adopt a healthier lifestyle through informed choice. This is why programmes like Adopt a School are so important.”