International Restaurateurs' Dinner 2022

Rosewood London | Monday 25th April 2022

BENEFICIARIES

WORLD

ORGANISER

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• Provide support within Springboard’s Employability Programmes; carry out mock interviews with trainees or review a CV • Create important links between schools & colleges, local community groups and Job Centres • Be a mentor or judge at the Springboard FutureChef competitions • Use your social network – share and interact with our posts to start meaningful and positive discussions about Springboard and the hospitality sector • Provide us with a testimonial or case study: a short quote, an image, a short video or the story of your career journey within hospitality • Get involved with our fundraising events or host your own

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Sean Valentine FIH Managing Director – World Young Chef Young Waiter

We’re delighted to be hosting the first ever International Restaurateurs’ Dinner in the company of such wonderful and passionate patrons of hospitality.

It feels significant to launch this event in 2022, a year that sees us coming out of a global pandemic. We’re now taking stock of the true scale of the impact that Covid-19 had not only on the world around us, but on this industry that we all love.

Tonight’s event isn’t just about rubbing shoulders with the industry’s best, or even the spectacular menu and wines that we’ll be enjoying.

At the heart of it, we’re all here to raise money in aid of the Royal Academy of Culinary Arts, World Young Chef Young Waiter and The Wine Guild of the United Kingdom, all of which are investing in the future of this industry through training initiatives.

Speaking as Managing Director of World Young Chef Young Waiter, I have seen firsthand how this competition can make a huge difference to the lives of the young professionals in this industry; we invite chefs from any background to join us on the global stage as a competitor, being judged by some of the industry’s most recognisable names. It has been a once in a lifetime opportunity for these young chefs and

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waiters to demonstrate their passion and skills and our finalists have gone on to become movers and shakers in hospitality. I’m very proud of my role in this competition and it’s been a joy to see these young people flourish.

We’ve recently launched our 2022 competition, which will be focused on the UK and beyond, taking Young Chef Young Waiter to a global audience in November 2022. I’m excited to see what incredible talent we will discover. Be sure to keep your eyes open for our finalists going on to do great things.

Thank you to the incredible team who have put together tonight’s sensational, mouth-watering menu. You’re in for a real treat with dishes created by some of the UK’s leading chefs, all of whom are Royal Academy of Culinary Arts Academicians. Thank you also to Romain Bourger, UK Sommelier of the Year 2019 from The Vineyard Hotel at Stockcross, who has selected some spectacular wines to pair with each course.

Finally, thank you to tonight’s sponsor, Champagne Laurent-Perrier, to the Rosewood Hotel for being such fantastic hosts and to everyone who has worked so fastidiously to make this event happen. We’re looking forward to raising a huge amount of money for hospitality while having a great meal and a lot of fun!

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About the Royal Academy of Culinary Arts Adopt a School Trust Delivering food education to children hungry to learn

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he Royal Academy of Culinary Arts Adopt a School Trust was founded in 1990 and teaches children – in a holistic way – about food: where it comes from; how to cook it; why we need it; and its impact on the environment. We aim to instil knowledge and understanding about health, nutrition, hygiene, cooking skills, and the environment, as well as the importance of cookery and eating together. We believe that every child should be taught about the significance of food and the impact it has in our lives.

Adopt a School is delivered, on a voluntary basis, by members of the Royal Academy of Culinary Arts. The sessions take place in the classroom and range in content from the four tastes and the five senses, to advanced practical cookery and a front of house session. The charity reaches over 16,000 children every year (that’s half a million children since it began) and we work mainly with primary schools, but also secondary schools, SEN schools, hospital schools, pupil referral units, sports centres and food festivals.

As a charity, Adopt a School relies solely on its sponsors and fundraising to keep the momentum going. It costs around £300 for each Adopt a School session (£10 per child) delivered by one of our chef lecturers, so all fundraising efforts – however large or small – are crucial.

In September 2014, practical cookery and food education became compulsory in the national curriculum for pupils aged 5 – 14 years, and the Government’s Obesity Plan further reinforces the vital role schools have in supporting healthier eating and shaping healthy habits. Despite this, many children are still not receiving the food education and essential cookery skills that they so desperately need. Adopt a School’s hands-on approach to cooking and food education can and has changed lives, but we need your support to help raise much needed funds, so that we can reach more children across the country.

The Trustees of the Adopt a School Trust wish the three organisations another very successful year and wish the supporters of the International Restaurateurs’ Dinner attending tonight a very enjoyable evening.

To find out how you can help raise much needed funds for Adopt a School please contact: Helena Houghton Executive Director Adopt a School Trust 76 Vincent Square London SW1P 2PD Email: helenahoughton@raoca.org.uk

The Royal Academy of Culinary Arts’ Adopt A School (Charity No. 1087567)

Robert Walton MBE Chairman – World Young Chef Young Waiter WORLD

The World’s Best Chef and Waiter Competition Young Chef Young Waiter launched in 1979 to promote hospitality as a career of choice, a profession, and a vocation. Following a small hiatus, the competition returned in spectacular fashion in 2019 by The Nth Degree Global in partnership with UKHospitality and the Restaurant Association.

As president of the Restaurant Association and founder of The Nth Degree Global, I felt I was perfectly placed to update Young Chef Young Waiter for a modern age. Young Chef Young Waiter is a national competition open to all young professional waiters and chefs from any background. The event is supporting The Springboard Charity’s FutureChef and the Royal Academy of Culinary Arts Adopt a School.

Many past winners have gone on to achieve huge success in hospitality and YCYW proudly supports the future stars in Britain’s kitchens and restaurants. Winners and judges have included some the industry’s great recognisable names to include – Mark Sargeant, Marcus Wareing, Simon King, John Torode, Annie and Germain Schwab, Jeremy King, Raymond Blanc OBE, Heston Blumenthal OBE, The Earl of Bradford, Lord Forte, Angela Hartnett MBE, Simon Girling and Fred Sirieix.

2019 In 2019, Richard Henderson and Alessandro Calzavacca were named Young Chef and Young Waiter of the Year respectively. The winners were announced at the awards ceremony presented

by John Torode of BBC TV’s MasterChef at Quaglino’s restaurant in London.

2020 In 2020, the competition winners were announced at The Dorchester which included YCYW China & South East Asia with Chairwoman Ching He Huang. The overall winners of the Young Chef Young Waiter UK and China & South East Asia competition for 2020, both won a Mercedes-Benz

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A Class including insurance for a year, were: Peter Meechan (UK YCYW Young Chef of the Year) and Marie Bouquet (China & South East Asia Young Waiter of the Year).

2021 In 2021, thanks to a new partnership with the Department for International Trade, Young Chef Young Waiter 2021 stepped up to a global audience, taking 20 UK semi-finalists to battle it out at the Aloft Creek Hotel. Winners were announced at the spectacular UK Pavilion at Expo 2020 Dubai in the UAE. UK Young Chef of the Year for 2021 was Connor Blades from Ugly Butterfly by Adam Handling and the UK Young Waiter of the Year 2021 was Sophie Heyer from The Promenade at The Dorchester. The competition took place at the Aloft Dubai Creek with Head Chef Judge Adam Handling and Head Waiter Judge Simon King supported by Andy Downton, Sudqi Naddaf, Andrea La Cognata and Nicholas Reina. Sponsors for Young Chef Young Waiter 2021 include Carrefour, Aloft Dubai Creek, Dojo and Arla Pro.

Follow Young Chef Young Waiter.

Twitter @WorldYCYW Instagram @worldycyw Facebook youngchefyoungwaiter Linked In YCYW YouTube YCYW Find out more and enter here – youngchefyoungwaiter.com

2022 In 2022, World Young Chef Young Waiter launched to take the concept to a global audience.

YCYW England on 14 March and the World Final scheduled for November 2022.

As the Chairman of this event since 2006, I’m delighted to see Young Chef Young Waiter reach the world stage. We’re working with countries around the globe to find the best young talent in hospitality so contestants can demonstrate their best work and passion for their vocation. After the last two challenging years, it is time to unite the winners from each region in a special X Factor style final in November. The awards ceremony is sure to be a star-studded affair to celebrate this prestigious occasion and crown the first ever World Young Chef and Young Waiter.

Thank you for all your support to allow this wonderful, historic competition continue to flourish.

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Brian J. Turner CBE FIH FCGI President – The Royal Academy of Culinary Arts

Patron: His Royal Highness The Prince of Wales Honorary President: Richard Shepherd CBE FIH President: Brian J. Turner CBE FIH FCGI Chairman: John Williams MBE Managing Director: Richard Larkin The Royal Academy of Culinary Arts 76 Vincent Square London SW1P 2PD Tel 020 8673 6300 Email: info@academyofculinaryarts. org.uk www.royalacademyofculinaryarts. org.uk

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Leading hospitality by example – shaping its future through education.

Founded in 1980, the Royal Academy of Culinary Arts is Britain’s leading professional body of Head Chefs, Pastry Chefs, Restaurant Managers and suppliers. The Academy was granted the Royal prerogative by Her Majesty The Queen in May 2013 in recognition of its pre-eminence as Britain’s leading professional association.

The Academy’s members, spanning the country from Cornwall to Wick, are united in supporting the future of our industry through education and training young people. This is implemented through extensive food education in schools; fully accredited apprenticeships; the provision of career opportunities; recognising and rewarding both emerging, as well as existing talent and skill; and raising standards and awareness of food, food provenance, cooking and service through example and achievement. Membership ranges from Academicians (Head Chefs, Pastry Chefs and Restaurant Managers), to Associates (suppliers) and Friends (active supporters).

The RACA’s objectives are realised through a number of core education and training initiatives aimed at all ages and stages of development, from school children through to the Continual Professional Development of established Chefs, Pastry Chefs and Waiters.

They include: l The Academy’s charity Adopt a School, launched in 1990 teaches primary school children about food in a holistic sense using the skills and passion of our professional

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chefs and restaurant managers and actively supported by the industry. The Royal Academy of Culinary Arts Adopt a School Trust champions better food in schools and compulsory food education from 5 year olds upwards.

The 3 year apprenticeship programme running in partnership with Bournemouth & Poole College; University of West London; and Westminster Kingsway and University College Birmingham and The City of Liverpool College.

Since 1983, the Annual Awards of Excellence has been recognising and rewarding talented young Chefs, Pastry Chefs and Waiters aged 20-26.

Launched in 1987 as the Meilleur Ouvrier de Grande Bretagne (MOGB), the Master of Culinary Arts (MCA) is held every four years including 2022 and rewards ability and achievement of the highest degree in Culinary Skills, Pastry and Restaurant Management & Service to those over the age of 28. Seen as the ultimate accolade awarded for outstanding craftsmanship to Chefs, Pastry Chefs and Restaurant Managers throughout the United Kingdom, the MCA is a lifetime achievement.

The Mutton Renaissance Campaign whose patron is His Royal Highness The Prince of Wales.

The Academy promotes a food philosophy of sustainable and ethical food cultivation that will help to address many of the issues that our planet faces.

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Paul E Breach OBE FIH Chairman – Wine Guild of the United Kingdom

(WGUK), was founded in 1984 by the late Lord Montagu of Beaulieu. Its current Chancellor is The Right Hon. The Viscount Thurso and its Chair is Paul E Breach OBE. 2022 is the Guild’s 38th anniversary year.

Over recent years, in conjunction with Wine Guild Education, the trading name for the Wine Guild Educational Trust which is the charitable arm of the Wine Guild of the United Kingdom, we have continued to develop a range of new food & beverage training initiatives that further enhance our position in the UK’s hospitality industry.

The aim of the new core programme is to help those already working in the hospitality industry to: l Build their technical skills and knowledge l Develop professional behaviours l Enhance the customer experience and increase revenues l Build self-confidence and self-esteem l Perform as a valued member of the front of house team, able to specialise in wine service l Develop the skills to prepare for enhanced roles and responsibilities

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Consider future roles as a team leader, supervisor and/or sommelier These courses include the continuing development of our entry level hospitality food and beverage service skills courses and Wine Pathway apprenticeships at Levels 2 and 3.

The course development has been generously supported by The Lord Forte Foundation The Hospitality Professional Wine Service Pathway is a 1 Year course for Service Professionals (6-9 months delivery). The course contents have been developed by a team of Councillors and senior members of the Wine Guild, led by Vice Chancellor Mike Hildesley, including experienced wine makers, educators, writers, and sommeliers, working with Course Leader Veronique Bonnefoy of Skills Republic who are a recognised trainer for apprenticeship programmes with extensive experience in training for Hospitality Service. l

Chancellor WGUK: The Right Hon. the Viscount Thurso Vice Chancellor: Mike Hildesley Chairman WGUK: Paul E Breach, OBE, FIH Vice Presidents SGUK: Nick Scade MBE, FIH; Paul Breach OBE, FIH Chairman SGUK: Eric Zwiebel, MS The Wine and Sommelier Guilds of the United Kingdom Beechwood House, Ashdown Way, Henley on Thames, RG9 5WD Tel: 07836 735 213 Email: info@wineguilduk.org Web: www.wineguilduk.org www.wineguildeducation.org

THE WINE GUILD o f t h e Uni t e d K in g d o m

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Reception

Champagne Laurent-Perrier, La Cuvée, Brut, NV Kindly donated by Champagne Laurent-Perrier

Wines

M.CHAPOUTIER La Combe Pilate Viognier 2019, IGP Collines Rhodaniennes Kindly donated by Hatch Mansfield

Ashdown Valley View, Chardonnay 2020, Bluebell Vineyard Sussex Kindly donated by Bluebell Vineyard Estate

Jorio, Montepulciano d’Abruzzo 2019, Umani Ronchi Kindly donated by Berkmann Wine Cellars

Champagne Laurent-Perrier, Harmony, Demi Sec Kindly donated by Champagne Laurent-Perrier

Aqua Libra Still & Sparkling Water filtered for pure taste and lower carbon footprint Kindly donated by Aqua Libra Co

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Reception

Rosewood Canapés

Menu

Claude Bosi Foie gras and pistachio pate en croute, Sicilian red prawn

Tom Kerridge Salt cod demo pie with bouillabaisse and fennel jam

Jeff Galvin Supreme of Creedy Carver chicken, fricasse of asparagus, broad beans & Spring truffle

Simon Young/Mark Perkins Rhubarb vanilla bean custard, Gariguette strawberries, rhubarb sorbet

Coffee and Petits Fours

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House of Champagne Laurent-Perrier

Web: www.laurent-perrier.com/en/

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Situated at the crossroads of the three main wine growing areas within the Marne département: the Montagne de Reims, the House of Champagne Laurent-Perrier has been continuously innovating since its origination in 1812. Internationally recognised as one of the foremost names in the region, its success can be attributed to the challenging of conventional techniques, honouring traditional values and its respect for nature and terroir above all.

An unrivalled creator of style and emotion, Champagne Laurent-Perrier suits every occasion and offers a unique experience for all senses through its innovative and comprehensive range of eight champagnes.

The de Nonancourt family took the reins of the House in 1939, boldly challenging the conventions of an industry where innovation was a hundred years behind it. First led by MarieLouise Lanson de Nonancourt, her son Bernard de Nonancourt took over following WW2, a time where the champagne industry was in decline and there had been no pioneering minds in a century.

However, he had a modern vision of its potential and imagined a style that was cleaner on the palate and easier to drink, a style you could enjoy on its own at any time.

The House has been built around 4 strong convictions. Champagne is based on the art of blending: the blending of grape varieties, the blending of Crus and the blending of years.

Beyond rare vintages, Laurent-Perrier brings this art to a peak with Grand Siècle. Chardonnay is the basis of the Laurent-Perrier style. This variety which is very often the majority, brings Brut Sans Année from “La Cuvée” to the House’s champagnes with the most prestigious Cuvées bringing the freshness, the elegance and purity which are much sought after and make the

Laurent-Perrier style so distinct. An innovator in Champagne, Laurent-Perrier was the first House to offer the successive breakthrough Cuvées of Grand Siècle, Cuvée Rosé, Ultra Brut and Alexandra Rosé Millesimé.

The de Nonancourt legacy is continued through the independence of this family-owned champagne house and its related values, taking the house from one of hundreds to its current position as one of the region’s leading. These same principles guide the current management team, who are led by a strong line of pioneering women fiercely committed to the craft of champagne and proudly overseen by Bernard’s two daughters, Stéphanie Meneux de Nonancourt and Alexandra Pereyre de Nonancourt.

As growers and producers of fine Champagne wines, Laurent-Perrier is committed to ending all practices or actions which may cause irreversible damage to the environment. This pledge lives and breathes daily at the House, showing a continual respect for the environment and finite natural resources. The House’s long-term policy in grape growing and wine elaboration is based entirely on sustainable methods, through the careful management of resources such as water and energy, the balanced use of terroirs and soils and the reduction of waste at the source through recycling and recovery efforts.

Laurent-Perrier is proud to be supporting the first ever International Restaurateurs’ Dinner, showcasing our champagnes’ affinity with fine food and providing the opportunity to invest in a future generation’s culinary skills. As the standardbearer of HRH The Prince of Wales Royal Warrant, it is real a privilege for Laurent-Perrier to play a small part in shaping the future of our next younger generation.

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Patrons’ Hall of Fame

Many of you may fondly remember the National Restaurateurs’ Dinner, an annual fundraising event founded by Roy Ackerman CBE in 1988, who sadly passed away in May 2017.

The International Restaurateurs’ Dinner is built on the foundations of the last 30 years and Roy Ackerman’s legacy but with the aim to spread the delight further than ever before. We would like to acknowledge the personal contribution many people made to get us to where we are today.

With thanks to their continued support we have raised over £1.5 million pounds which has been reinvested, via the various associations back into training and education for our beloved Hospitality Industry.

Several leading lights of the industry are listed below as we recognise their huge support for the Royal Academy of Culinary Arts, The Wine Guild of the United Kingdom and Young Chef Young Waiter.

Patrons’ Hall of Fame Jane Asher Geoff Booth FIH Karen Browne Brian Clivaz FIH Ciarán Fahy FIH MI Roland Fasel Sir Rocco Forte FIH Professor David Foskett MBE CMA FIH BED HONS Jeremy Goring MIH Patrick Gwynn-Jones MBE Julia Hands MBE Tim Jones Stephen Moss CBE, FIH Kevin Oakes Ramon Pajares OBE, FIH Tracey Rogers Richard Shepherd CBE, FIH Alastair Storey OBE, FIH Mike Sunley Bill Toner FIH Ed Vokes In Memorium Roy Ackerman CBE, FHI, FRSA Gerard Basset OBE, MW, MS Michael Druitt

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Beyond rare vintages Recreating the perfect year

99/100

96+/100

17.5/20

Grand Siècle Nº25 in bottle. On allocation. www.laurent-perrier.com - #grandsiecle

Photographer Iris Velghe - Design LUMA

BERKMANN WINE CELLARS ARE PROUD TO SPONSOR THE 2022 INTERNATIONAL RESTAURATEURS’ DINNER .

With over fifty years of experience supplying wine drinkers nationwide, our portfolio contains some of the most recognisable and pre-eminent names in the wine world.

For information on our wines and our services please contact: Peter Lowe, Chairman on 0207 609 4711. @Berkmann_Wine

@BerkmannWine

www.berkmann.co.uk

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Bringing our craft to establishments that share our passion and dedication has seen them served in partnership with Michelin-starred Frog by Adam Handling, and at bars and restaurants that champion gastronomic perfection, including Tom Kerridge’s The Hand & Flowers. Their guests can now taste the exquisitely complex flavour profiles of whiskeys that were once reserved only for select private buyers.

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WORLD

PROMOTING HOSPITALITY AS A CAREER OF CHOICE A PROFESSION AND A VOCATION World Young Chef Young Waiter in partnership with UKHospitality is a national competition open to all young professional waiters and chefs who are 26 years old or under and from any background.

Winners and judges have included some the industry’s great recognisable names – Mark Sargeant, Marcus Wareing, Simon King, John Torode, Annie and Germain Schwab, Jeremy King, Raymond Blanc OBE, Heston Blumenthal OBE, The Earl of Bradford, Lord Forte, Angela Hartnett MBE, Simon Girling and Fred Sirieix.

2020 WINNERS

2021 WINNERS

The overall winners of the YCYW

Thanks to a partnership with the

UK & South East Asia competition

Department for International Trade,

Entries for the 2022 competition are open now.

both won a Mercedes-Benz A Class

the winners of YCYW 2021 were

including insurance for a year.

announced at the UK Pavilion at

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Carrefour, Aloft Dubai Creek, Dojo and Arla Pro.

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Chefs

Tom Kerridge Tom Kerridge, the award winning and celebrated chef brings a taste of culinary magic to his restaurants, cookbooks and across tv screens up and down the country. A Gloucestershire lad, Tom champions British food and suppliers and has become a leading name in the hospitality industry. From humble beginnings, Tom and his wife Beth built The Hand & Flowers into what it is today, the world’s first and only two Michelinstarred pub. Tom has since launched several more

Jeff Galvin Jeff and his brother Chris enjoy the privilege of being the first British brothers to hold a Michelin star each in different properties. Jeff worked in some of the most prestigious kitchens in the country, including positions as Sous Chef at Chez Nico, 90 Park Lane when they won their elusive third Michelin Star. This experience led to his appointment as Head Chef at Marco Pierre White’s three Michelin-starred Oak Room, followed by Executive Chef at L’Escargot.

Claude Bosi Born in 1972, Claude Bosi is the son of Italian parents who moved to France to open a restaurant. Claude was raised in Lyon, surrounded by food, where his passion for cooking and working in the kitchen began. Leaving France for England in his early twenties, Claude took up the position of sous chef at Overton Grange, a small restaurant in Ludlow, Shropshire, where he was promoted to head chef within a matter of month. In January 1999 the restaurant received its first Michelin star. In 2000, Claude left Overton Grange to open his own restaurant, named ‘Hibiscus’ after his favourite flower. Nine months after opening, Claude was awarded a Michelin star, and in 2004, he received his second. Satisfied

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restaurants, penned nine best-selling cookbooks, launched the hugely successful music and food festival Pub in the Park and more recently campaigned alongside Marcus Rashford to help end child hunger in the UK with Full Time meals.

Tom’s awards include Restaurateur of the Year – Independent – Catey Awards 2020, Chef of The Year – Catey Awards 2017 and Best Food Personality, Observer Food Monthly, 2015.

In 2005, Jeff teamed up with his brother Chris to open their first solo venture, the eponymous Galvin Bistrot de Luxe in Baker Street, which became an overnight success. Over the years their collection of restaurants has grown to include Galvin at Windows (2006), Galvin La Chapelle (2009) (which has held a Michelin star for twelve consecutive years), Galvin Green Man (2016), Galvin Bistrot & Bar (2020) and Galvin Bar & Grill (2021). In 2013 Jeff was awarded the prestigious Master of Culinary Arts (MCA).

with his cooking style, Claude set his sights on moving to a bigger stage with more possibilities. In 2007, Claude relocated the restaurant to London, before its doors closed in 2016, and in 2017 he moved into South Kensington’s iconic Michelin building, Bibendum. Claude Bosi at Bibendum is a fine-dining restaurant serving exquisite dishes that showcase and demonstrate Claude’s signature classical yet contemporary French style of cooking.

The restaurant was awarded a highly coveted two Michelin stars less than a year after opening – the same accolade that was given to Claude’s previous restaurant, Hibiscus.

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Chefs

Simon Young As Rosewood London’s Executive Chef, Simon Young oversees the luxury hotel’s kitchens and restaurants including the popular Scarfes Bar and elegant Mirror Room.

Simon has over 25 years’ experience in the hospitality industry, having worked most recently as Executive Chef at Jumeirah Carlton Tower where he oversaw the entire Culinary division for 16 years. Well-established within his sector, Simon boasts a number of esteemed accolades attached to his name, including Hotel Cateys Chef of the

Mark Perkins Initially trained in Hotel Management, Mark spent his first year in hospitality working front of house at The Grand Hotel in Brighton. Brought up surrounded by fantastic cooks including his mother and grandmother (Mark still uses their jam and chutney recipes in his pastries daily), he quickly realised that his calling was in the kitchen. With a natural creative flare inherited from his artistic parents, Mark recognised his niche was in pastry, and turned his hand to creating beautiful pastries at some of London’s most renowned hotels.

Between 1999 and 2003 Mark worked at the Berkeley in Knightsbridge as Head Pastry Chef, alongside renowned chefs Pierre Koffmann and

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Year and Craft Guild of Chefs’ Banqueting Chef of the Year.

Simon is responsible for the daily operations and management within Rosewood London’s kitchens, and oversees the culinary team in his typically professional and passionate manner with the goal to maintain and improve the F&B offerings throughout the hotel. Simon works closely with Calum Franklin, Executive Chef at Holborn Dining Room, and Mark Perkins, Rosewood London’s Executive Pastry Chef.

Jean-Georges Vongerichten. In 2003, Mark joined Renaissance Hotel’s Chancery Court as Executive Pastry Chef. When Chancery Court closed and Rosewood London opened in its place in 2013, Mark was taken on as Executive Pastry Chef.

At Rosewood London, Mark is responsible for producing delicacies for the hotel’s In-room dining service and Mirror Room’s afternoon tea, as well as creating personalised welcome amenities for guests. Since joining Rosewood London, Mark has incorporated his artistic talents into the tradition of afternoon tea, and is constantly pushing creative boundaries to ensure Mirror Room’s offering is one to impress.

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Sommelier

Romain Bourger Romain is a native of the French Mosel region and became interested in the world of wine during his hospitality studies. He passed his sommelier exam and moved to England in 2008 to work at Hotel du Vin Winchester after having spent a month and a half there as a trainee a few months previously.

He then moved on to work at The Vineyard Hotel in Newbury where he started as a

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Sommelier and is now the Director of Wine and Beverage, working closely with the Vineyard Cellars, The Vineyard Group wine distributor.

Romain has won the Young Sommelier of the Year Competition in 2016, won an Acorn Award in 2018 and the UK Sommelier of the Year in 2019.

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Multiple Great Taste Award Winning Produce

Herdwick Lamb - Salt Aged Duck - Game & Venison Salt Aged Pork Belly - Cumbrian Beef - Highland Wagyu - Charcuterie Sales Office: Sale s: 01524 411611 Tel: 01524 Email:411611 e nquir1-7 Schola Green Lane, Email: neil@udale.com i e s@udale. c om Morecambe, LA4 5QT www.udale.com

www.udale.com

Biodynamic Pioneers from the Rhône Valley

Sole UK Agent for M.CHAPOUTIER

Hatch Mansfield Agencies Limited | New Bank House | 1 Brockenhurst Road | Ascot | Berkshire SL5 9DJ Telephone 01344 871800 | E-mail info@hatch.co.uk | www.hatchmansfield.com @HatchMansfield

hatchmansfield

hatchmansfielduk

Hatch Mansfield

How to Bid and Buy Prize Draw Tickets Registering on GalaBid Scan this QR Code, click Register on the menu and enter your details.

OR Send this text ird22 followed by Your name eg: ird22 John Smith to 07481 337 598 and follow the prompts to complete registration.

OR visit https://app.galabid.com/ird22 and click register found on the left hand side bar.

Bidding on the Silent Auction Click the top left icon with three lines to reveal the side menu Click ‘Silent Auction’ to view and bid on the silent auction items.

Enter your bid amount.

You will receive a notification when you are outbid.

Good Luck.

Winners will be invited to make payment at the close.

Live Auction Use the side menu to view the details of the live auction prizes.

These prizes will be auctioned live tonight by auctioneer Brian Turner CBE.

Magnum of Champagne Laurent-Perrier La Cuvée

Win a year's supply of Laurent Perrier Champagne

Use the side menu to locate the draw for your table.

Enter the amount of tickets you would like to purchase.

Note you can only enter the draw for the table you are seated at. You will receive a notification via email or text with a link to your electronic tickets. The winner will be notified via email or text before the end of the evening.

Click on the draw from the side menu Enter the amount of tickets you would like to purchase and click purchase.

You will receive a notification via email or text with a link to your electronic tickets.

The winner will be notified via email or text before the end of the evening.

If you have any questions see one of our friendly fundraising team members.

BENEFICIARIES

WORLD