Top chefs serve up seven-course Fishy Feast for the NSPCC

The  Staff Canteen

The Staff Canteen

Editor 31st October 2014
Corpus Christi College of Cambridge University is planning a seven-course ‘Fishy Feast’ to raise money for the NSPCC children’s charity. Each course will be prepared by some of the country’s top chefs such as Russell Bateman, the National Chef of the Year. There will be tales from the UK fishing industry presented by Marrfish in an event that celebrates the British fishing industry whilst raising money for a good cause. The Staff Canteen spoke to the catering manager of Corpus Christi, Chris Le-Vien, ahead of the venture. Chris Le-Vien The provisional date is March 21, 2015 and, after the success of 2013’s Pork Feast, Chris is hoping to raise as much as £9,000 for the children’s charity. “We raised over £7,000 with pork feast in 2013, said Chris. "It was the best thing I’ve ever done. We’ve had a year off this year but we’re planning a big event for the Fishy Feast next year.” The night’s primary aim is to raise money for the NSPCC, a charity that looks to protect children from any form of cruelty. Chris is a father himself and is passionate about the charity. He said: “Children are born innocent and it’s only through horrific acts by adults that they’re corrupted or hurt. When you become a father your priorities change. I’ll do anything I can that could have a positive impact on children.” ‘Fishy Feast’ also showcases some fantastic culinary talent. It’s a night any food-lover would enjoy but also, with the support of Marrfish, celebrates the British fishing industry. Nspcc_logo_2“It’s designed as a food-lovers night. If you love food, come and enjoy some deliciously cooked fish by some of the country’s best chefs,” Chris added. “So much of the hake that lands in this country goes off to Spain because they pay a really high price for it. We can do more to help our fishermen. I’ve got so much admiration for those guys. Some of the conditions they face out there are just incredible. They can be out for hours or days at a time for not a lot of pay.” ‘Fishy Feast’ is also a good opportunity for young chefs looking to enter the industry. Russell Bateman, Matt Gillan, Phil Thompson, Mark Poynton, Steve Smith and Adam Simmonds are all set to cook for the occasion. Chris said: “We’re also working with Murray Chapman’s ‘passion to inspire’. He works with catering colleges, getting lecturers and students working with industry experts. At the pork feast we had four catering colleges with multiple students working together with Mark Poynton. I had 25 people in my kitchen at one point. It’s a fantastic learning experience for them and hopefully this year we’ll have six different colleges working with the top chefs in the line-up.” 051Chris is the catering manager of Corpus Christi College at Cambridge University. He talked us through his day-to-day job and how the experience of catering for large numbers will help at such a charity event. “Our main priorities are feeding the students, fellows and the staff, offering a cafeteria lunch service which is almost like the traditional Sunday dinner. We do about 250 covers for lunch so we know what we’re doing with large numbers,” Chris said. “Everybody gets good quality home-cooked food. All our feasts and everything extra that we do is a bit of fun. Our most important role is the cafeteria food for the students, fellows and staff of the college.” “It’ll be a brilliant event. The Pork Feast was great and we’ve learnt from that so we’ll try to make this one even better.” By Tom Evans

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 31st October 2014

Top chefs serve up seven-course Fishy Feast for the NSPCC