National Restaurateurs’ Dinner raises £80,000 for hospitality training

The latest annual National Restaurateurs’ Dinner (NRD) has helped to raise more than £80,000 for hospitality education and training programmes for young chefs.
The event, taking place for the 27th time, was held this week at the Dorchester Hotel in London and was organised by the Academy of Food & Wine Service (AFWS), the Royal Academy of Culinary Arts and the Restaurant Association.
Money was raised through table sales, raffle tickets and an auction, with this year’s total of £80,000 topping the £45,000 gathered at 2013’s event.
The funds will be used to support front and back of house staff through a variety of national training programmes, including the Royal Academy of Culinary Arts’ Annual Awards of Excellence, Apprenticeships and the Master of Culinary Arts, the AFWS UK Sommelier of the Year and UK Restaurant Manager of the Year, and the Big Hospitality Conversation.
Diners at the event were treated to food prepared by a variety of chefs, such as Henry Brosi, executive chef at The Dorchester, Martyn Nail, executive chef at Claridge’s, Steve Love, chef proprietor at Loves Restaurant, Jeff Galvin, chef patron at Galvin Restaurants, Jeremy Ford, chef director at Restaurant Associates, and William Curley, patissier – chocolatier at William Curley Richmond.
Dorchester canapés were first to be served, followed by pressed pork cheek and foie gras, lasagne of Dorset Blue lobster, and a fillet of dry aged beef and braised oxtail, with a dessert of lemon ganache, chocolate cremeux and hazelnut Dacquoise.
In other hospitality and catering news, former MasterChef Professionals finalist Adam Handling was crowned Chef of the Year earlier this week at the British Culinary Federation Awards.
Handling’s winning menu of salmon, pea and dill, lamb, cauliflower and pickled savoy, and rice puff, chocolate and orange, saw him walk away with the prize ahead of second placed Byron Franklin from Clare College in Cambridge, with Nick Evans from Middlethorpe Hall in York finishing in third.
By Owen Mckeon
Login  Register  Contact