Springboard raises over £7,000 for FutureChef
Hospitality charity Springboard raised £7,190 during its annual dinner cruise last week to raise funds for its FutureChef programme.
The evening saw previous FutureChef competition winners and finalists pair up with industry-renowned chefs in the kitchen to cook a four course menu.
Programme finalists Tom Hamblet, Conor Blades, Bethan Disley-Jones, Max Alexander and Sam Rowles worked with Dean Parker of the Manor Clapham, Chantelle Nicholson of Tredwell's, Adam Handling of the Frog and pastry chef consultant Sarah Hartnett.
Nicholson and Alexander kicked off the meal with a starter of kupros dairy whipped fettle cheese, sourdough, caper, parsley and cornichon; Parker and Hamblet created a fish dish of lady Hamilton smoked whiting, new potatoes and sorrel; Handling and Blades prepared the main course of pork, kimchi and cauliflower; and Hartnett and Disley-Jones finished off with java milk chocolate caramel mousse with hazelnut cream.
The event was hosted by chef Brian Turner, chairman of Springboard's FutureChef. He headed the live auction offered hotel stays, a pre-release showing of Star Wars: The Last Jedi, and a gourmet dining experience at home cooked by Chantelle Nicholson and Dean Parker.
Sodexo sponsored the event. Sean Haley, Sodexo UK & Ireland region chair and Springboard trustee, said: "Talent is crucial to hospitality. We need young people, like those coming through the FutureChef programme, to enter our industry with new ideas and creativity, just as much as we need the experience of those who have served hospitality for many years. We are proud to support Springboard FutureChef."
Anne Pierce, chief executive of Springboard, said: "In order to continue to develop, evolve and deliver a much needed pipeline of talent to the industry, we also need to raise vital funds and attract new sponsors and partners."
The Springboard Group encourages young, unemployed and disadvantaged people to embark on a career in the hospitality industry.
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