- NEWS & CHAT
On Thursday 21st February, The Association of Catering Excellence held its annual Charity Dinner at 113 Chancery Lane, home of The Law Society in London. Nearly 200 members and guests attended the elegant black tie event, together with two of ACEâ€™s younger patrons, Ruth Hansom, star of 2018 Million Pound Menu and winner of NYCOTY 17 and Adam Handling, one the fastest growing chef/patrons in London, just opening in the Belmond Cadogan Hotel, Adam Handling - Chelsea.
Abby Guilding, chair of ACEâ€™s chosen charity, The Wiggly Worm was also there to receive a cheque for Â£10,000 and thank the ACE council for its continued support.
The evening started with a drinks reception, followed by an exquisite meal prepared by 113 Chancery Laneâ€™s resident chefs from CH&Co.
Michel Roux Jr. recorded a video played at the event that inspired guests to dig deep for the charity, one that is close to his heart having worked with some of The Wiggly Worm chefs on the Channel 4 TV show, Kitchen Impossible:
â€œWiggly Worm is a fantastic charity that I have done some work with in the past. They do an amazing, truly inspirational job and they genuinely help young boys and girls who are not as fortunate as ourselves get into the hospitality industry. Not just that, but they get them on their feet to fend for themselves which is quite extraordinary.â€
Michel Roux Jr.
The Wiggly Wormâ€™s Managing Director, Abby Guilding explained how the funds raised have been used:
â€œThis time last year, we said that we wanted to open a â€˜Community Kitchenâ€™ hub in the city centre of Gloucester, to teach people with mental health issues and disabilities the skills required to cook healthy food independently, in a safe and fun environment.
We are delighted to say that with ACEâ€™s help, this unique kitchen hub is now open and operational, giving people the chance to cook, eat, and create opportunities for life."
Thank you to our sponsors including:
Headline sponsor Evolve Hospitality Recruitment who supply top quality temporary and permanent candidates to the hospitality industry.
British Premium Meats for the meat
M&J Seafood for the fish
Jascots for the wine
Elizabeth Marsh for the flowers
Venue hosts CH&Co and 113 Chancery Lane
Beef tea, dehydrated roe deer, horseradish, beetroot
Rabbit, sweetcorn, sherry & salsify
Alice Vieira de Sousa White 2017, Douro, Portugal
Cured halibut, celeriac, lobster, oyster foam
Hereford red beef, ox tongue, wild mushrooms, crosnes, port jus
Botijo Rojo Garnacha 2016, ValdejalÃ³n, Spain
Iced passion fruit, mango gel, white chocolate
ChÃ¢teau Simon 2014, Sauternes, Bordeaux, France
Coffee, peanut butter chocolate