Annual fundraising dinner sees Hospitality Action raise £31k

Northern Lights Fundraising Dinner chef line-up
11/10/2018 - 07:00
Hospitality Action’s annual Northern Lights Fundraising Dinner raised £31,000 for the industry charity this month (1 October).

With five Northern chefs in the kitchen, guests enjoyed a five-course meal at Manchester’s Lowry Hotel, comprising:

  • Starter - James Mackenzie, The Pipe & Glass

Partridge and ham hock ballotine, damson and juniper jam, kohlrabi slaw, smoked partridge scotch egg

  • Fish course - Ellis Barrie, The Marram Grass

Mackerel tartare, Bonito rice wine and compressed kholrabi with buttermilk horseradish dressing, toasted cashew and dill

  • Main course - Gary Usher and Richard Sharples, Sticky Walnut

Salt baked pork neck, hispi cabbage, preserved gooseberry, mushroom butter sauce

  • Cheese Savoury - Steven Smith, Freemasons at Wiswell

Tartlet of Proctor’s Kick Ass Cheddar with Lancashire pineapple and beer vinegar

  • Dessert - Adam Reid, Adam Reid at The French

Treacle tart, clotted cream ice cream and ginger biscuit

Hospitality Action regional board chairman, Kevin Haygarth, commented: “We’re simply delighted with the support that we have received for our second Northern Lights Fundraising Dinner.

“It is wonderful to see so many award-winning chefs in one place, pulling together to create amazing dishes in aid of such a worthy cause.

“Last year the charity spent almost £180,000 supporting those in need across the north, and it is only thanks to events such as this they are able to make a difference.”

Copyright 2017 Craft Guild of Chefs

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