I was delighted to hear that the fundraising dinner which took place at University College Birmingham last Friday raised £20,000.
This is fantastic news and not only gives Kristian and myself a boost to our preparations but should also ensure that the next candidate has an easier start to his or her campaign. It means that Team UK can continue to raise the bar in the competition.
Kristian and I had a great time preparing the dinner with a team of fantastic chefs, it’s usually a challenge to cook with chefs from other kitchens but everyone pulled together and it was a good team effort. Big thanks to Andy Waters, Marc Billings, Claire Hutchings, Aktar Islam and the award winning UCB Culinary Team for giving up your time to help.
The dinner itself was sponsored by Aubrey Allen, Classic Fine Foods, Loch Fyne, M&J Seafood, Oakleaf European, Ritter Courivaud Ltd., Rougie, Ruinart Champagne, Simpsons restaurant, Wellocks and Jodi Hinds Photography.
However, there are many more companies who have helped us this far, to whom we are extremely grateful: http://www.bocusedoruk.co.uk/support/supported-by
This week also saw the announcement of the fish theme - turbot and lobster. Like most chefs I love to cook with turbot, however in terms of ingredients they don’t come cheap! Fortunately, both M&J Seafood and Ritter Courivaud will be helping out with product - for which we are extremely grateful.