Last night, The Association of Catering Excellence held a spectacular Charity Dinner at The Langham London. 180 members and guests were in attendance at the glamorous black tie event. ACE Chair, Gaye Bullard (Sodexo) welcomed special guests including celebrity chefs, Michel Roux Jr and Adam Handling of The Frog, and Masterchef finalists Jamie Park (head chef at The Frog E1) and Steve Lickley from Vacherin.
Abby Guilding, chair of ACE’s chosen charity, The Wiggly Worm was also there to thank the ACE council for its continued support.
The evening started with a champagne reception, followed by an exquisite meal introduced by Michel Roux Jr. Michel inspired guests to dig deep for the 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 The 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.”
The Wiggly Worm’s Managing Director, Abby Guilding explained how the funds raised would be used:
“This year, we want to open a ‘Community Kitchen’ hub in the city centre of Gloucester, to teach people with mental health issues and disabilities the skills required to cook healthy food independently, in a safe and fun environment. Many never get the opportunity to try cooking for themselves, have limited access to fresh produce, and do not get the chance to sit and share meals with others.
Your kind support will help us to set up and run this unique kitchen hub and give people the chance to cook, eat, and create opportunities for life."
Also at the event were representatives of ACE’s ‘next generation’, rising stars of the hospitality industry including Laura Amos who won the ACE Robyns Award last year, and Marta Pegram who was highly commended.
Our sponsors for the evening were:
SYFT – hosts & hostesses
Laurent Perrier – champagne for reception
Angel Hill Food Company – canapes
ChicP - hummus
Laytons Wines – wines to accompany dinner
British Premium Meats – beef for main course
Bidfood, Direct Seafoods - fish
Harvey & Brockless – cheese
ISS - menus
Canapes provided by Angel Hill Food Co
Native oysters, pink grapefruit and chive dressing - Red mullet, tapenade and fennel bavarois - Mackerel salad, pickled cucumber and candied lime
Carpaccio of beef fillet, wasabi remoulade - Szechuan style quail brochettes - Chicken liver and foie gras parfait, apple and ginger relish
Vietnamese style vegetable spring rolls, peanut sauce - Parmesan shortbread, goats cheese and confit tomato
The menu
Amuse Bouche – Balvenie whisky smoked salmon
Scallops, Jerusalem artichokes, hazelnut, lemon
Roast cannon of lamb, sweet potato, chestnuts, thyme
Caramelised confit apple with salt caramel and vanilla ice cream
Cheese Platter
Coffee and Petits Fours
