The Association of Catering Excellence returned to The Langham for its annual Charity Dinner on Friday 21st February. Over 160 members and guests attended the elegant black tie event, together with two of ACE’s younger patrons, Ruth Hansom, and Adam Handling. Ruth is former Young National Chef of the Year, now Head Chef at Pomona’s and recent star of Saturday Kitchen, and Adam is one the fastest growing chef/patrons in London, executive chef at the Belmond Cadogan Hotel, Adam Handling – Chelsea as well as owner of the Adam Handling Restaurant Group incorporating five London venues.
Both Adam and Ruth generously offered prizes for the auction. Ruth donated dinner for 8 prepared at the prize winner’s home by herself and Mark Rigby Executive Chef of Premier Foods. Adam provided a 5 course tasting menu with wine pairing for 6 in the private dining room at Frog by Adam Handling.
Over the years ACE has raised thousands for many amazing causes. ACE Chair, Sue Thompson of BaxterStorey chose Hospitality Action as ACE’s designated charity for the duration of her time in office. She explains:
“For my two years as Chair, I felt it would be good to help another charity that is at the heart of hospitality and constantly gives back to those working in it. I have been very impressed by the work which Mark Lewis has been doing since taking on his role of Chief Executive and I hope that through our events we can add to this. What better incentive is there for people to donate than knowing that they are raising money for such a worthy cause?”
Mark Lewis, Chief Executive of Hospitality Action was at the dinner and thanked the ACE council for its continued support:
“One of the key ingredients in a high performing catering business is a healthy and happy workforce. That’s where we come in, Hospitality Action supports hospitality people during a time of crisis, getting them back on their feet and enjoying the job again. We help thousands of people every year and we couldn’t provide the help we do without the support of amazing organisations like ACE who not only help us fundraise, but also raise awareness of the important work we do.”
The event is supported by a number of sponsors including British Premium Meats, Jascots, kff, and CH&Co. The canape display was produced by a team of chefs from Academy, specialists in contract catering for education and healthcare. Chris Ince, Chef Director said:
“Once again, we are delighted to support this year’s ACE Charity Dinner at the Langham Hotel in London. It is a great opportunity for our education chefs within the business to do something a little different and to support Hospitality Action. It’s a fun event and all for a brilliant cause.”
The next event is the ACE Quiz Night at The IET, Savoy Place, London on Tuesday 7th April 2020.
To book, please contact Louise Willis - Tel: 01483 765111 Email admin@acegb.org
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Editors notes:
Sponsors:
British Premium Meats
Jascots
Kff
CH&Co
Academy
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ACE’s sponsored charity – Hospitality Action
www.hospitalityaction.org.uk
Hospitality Action was established in 1837 and has since offered vital assistance to all who have worked within hospitality in the UK including chefs, waiters, housekeepers and managers, concierges, receptionists and kitchen porters, sommeliers, bartenders, catering assistants and cooks across the UK. Help, advice and support is available to those who work in hotels, restaurants, pubs, bars or cafés, schools, hospitals or event venues.
Whether it’s physical illness or mental health issues, financial difficulty, family problems or addiction - Hospitality Action is there to get people back on their feet again.
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Menu
Amuse Bouche
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Smoked chicken and tarragon ‘dartois’,
Madeira vinaigrette, bitter leaf salad
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Butter-roast venison saddle, celeriac,
pink peppercorn poivrade
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Cheese
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Tahitian vanilla cream, rum caramel
and crunchy almond sable
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Coffee
Wines
Toca Cava NV, Metodo Tradicional Brut, Spain
Pecorino Offida 2018, Tenuta de Angelis, Marche, Italy (Organic)
Domaine Les Goubert 2018, Côtes du Rhône, Rhone Valley, France
Château Tirecul La Graviere 'Les Pins' 2016, Monbazillac, France (Organic)
