Gourmet Charity Dinner Barnfield Dinner

In mid September 2010 a former colleague Kevin Clark Executive Chef at the Luton Hoo hotel - Kevin and I had worked together in the early 1990's at Gleneagles hotel, sent us here at "Cooking Towers" an e-mail, about a charity event that he was going to be involved in October, with a number of other leading Chefs including Andrew Bennett MBE, Sarah Harnett, and Paul Gayler, a Chef I really admired in the late 1980's and 1990's and Paul was still a Chef that I was very keen to meet. The Staff Canteen gets many requests to support charities, which often makes our choice extremely difficult, however I felt that with the Chefs that were attached to this event, and the fact that it involved a course cooked by the students at Barnfield College in Luton, it was a worth-while event, and happily agreed to attend. So I set off to the somewhat salubrious, surrounding of Luton on a wet Thursday afternoon, and arrived around 4.00pm. I'm met by Kevin, who walks me through the light rain to the kitchen, outside is Paul Gayler talking into his mobile. I'm actually down to eat and have a table placement, two things here, guests have paid £50.00 to eat, of which the funds are going to the charity, and I haven't and equally I feel, that my time would be best used in the engine room, though thankfully for the Chefs and me not in my whites or having to hold a knife...Phew! Each Chef has to prepare a course, with a team of students from Barnfield College, the menu and Chefs for the evening are as follows:

Canapés

Vince O'Toole A highly talented Pastry Chef who has won many gold medals for desserts and sugar craft. Together with Steve Lattimer they work at Spencer House, London where he has been for the past 20 years. Steve Lattimer Currently Head Chef at Spencer House which is the Ancestral House of the Spencer Family, now owned by Lord Rothschild, and is used for entertaining Heads of State and Dignitaries as well as corporate entertainment although the room hire alone is £18,000. Prior to this he previously worked at The Waldorf Hotel, London and then moved to The Garrick Club.

First Course

Tian of Crab Avocado and Lobster Tomato Chilli Jam Kevin Clark Currently Executive Chef at the 5 star Luton Hoo Hotel controlling a brigade of 40 Chefs. His career spans from being Head Chef at St Andrews in Scotland, The Savoy, London L'Horizon in Jersey and Executive Chef at The Foxhills Estate. He is a member of The Master Chefs of Great Britain.

Intermediate

Boudin of Smoked Chicken with Apples and Cepe Jus Paul Gayler Executive Chef at The Lanesborough Hotel, London where he has been for the past 18 years and has written over 20 cookery books. He has held Michelin Stars at Indigo Jones in London and was a Premier Sous Chef under Anton Mosimann at The Dorchester Hotel. He was given a Life Time Achievement Award in 2000 for Services to the Industry and has won many gold medals throughout Europe for various competitions.

Main Course

Slow Roast Fillet of Beef and Cannelloni of Braised Oxtail "˜Grand-Veneur' smoked Celeriac and Horseradish Mash Button Sprouts Smoked Bacon, Mushrooms and Chestnuts. Andrew Bennett Currently Executive Chef and Food and Beverage Manager at The Sheraton Park Lane Hotel, London where he has been for the past 17 years. He has experience in many 5 star Hotels and Michelin restaurants spanning a 35 year career. He is a former Barnfield student and current chairman of the National Chef of the Year