On Friday 24th February, The Association of Catering Excellence held its annual Wine Dinner at The Langham London. This year the association celebrates its 80th birthday, having been established in 1937 as the Industrial Catering Association. 170 members and guests were in attendance at the glamorous black tie event. ACE Chair, Paul Hurren of Lusso Catering welcomed special guests including celebrity chefs, Michel Roux Jr and Adam Handling of The Frog, past chairs of ACE including Marc Verstringhe, winner of the inaugural ACE Robyn Award, Leanne Findlay from Sodexo and Abby Guilding, chair of ACE’s chosen charity, Wiggly Worm.
The evening started with a champagne reception, followed by an exquisite meal introduced by Michel Roux. Michel inspired guests to dig deep for the Wiggly Worm charity, one that is close to his heart having worked with some of the Wiggly Worm chefs on the Channel 4 TV show, Kitchen Impossible:
“I’ve had some memorable times with Wiggly Worm, helping people with a range of disabilities and mental health issues to secure jobs in the hospitality industry. Together, we can really make a difference to the lives of these young people, so dig deep and let’s put some more of them through this fantastic programme.”
Vice-chair, Gaye Bullard of Sodexo paid a moving tribute to pioneering chef and Educaterer, Victor Ceserani MBE who sadly died last week at the age of 97: “I remember as a catering student creating dishes such as sole meuniere, eggs Florentine and crepes suzette. Who else has a copy of Victor’s book, ‘Practical Cookery’ lurking at home? Victor was a source of inspiration not just to me in the 80s but to many throughout his life. He will be missed.”
In a generous gesture, Sodexo pledged £5,000 to the Wiggly Worm fund, and newly appointed ACE Chef Patron, Adam Handling offered to match it. A further £6,000 was raised by guests at the event. The next ACE event is the Quiz Night on Wednesday 5th April at Lloyds London.
Thank you to our sponsors for the evening:
Off To Work – hosts & hostesses
Laurent Perrier – champagne for reception
Angel Hill Food Company - canapes
Laytons Wines – wines to accompany dinner
British Premium Meats – beef for main course
Harvey & Brockless – cheese
Town & Country Fine Foods – petits fours
Love Flowers – table decorations
Collins King – auction prize - membership of M Restaurant private members club
CH&Co – auction prize – meal for two at Tom Sellers’ restaurant
Sodexo – auction prize – meal for two at Adam Handling’s The Frog Restaurant
The Menu
Grilled diver scallops, cauliflower, spiced shellfish dressing
2015 Jane Hunter, Sauvignon Blanc, Marlborough, New Zealand
Roast beef fillet, bone marrow ‘pain perdue’, Parmesan
2012 Marques de Reinosa Reserva, Rioja, Spain
Mango and White Chocolate Mousseline, yoghurt meringue and passionfruit sorbet
2012 Chateau Petit Vedrines, Sauternes, France
Cheese selection
Coffee & Petits Fours
