Some of the UK’s top chefs, including FoodCycle Patron Danilo Cortellini, Ben Tish and Luke Tipping, donated their time to cook up a meal for over 100 diners at FoodCycle’s annual fundraising gala.
The evening was an opportunity to bring supporters and corporate partners together to share a meal and raise vital funds to help national food charity FoodCycle open Projects in more disadvantaged communities. The event was supported by FoodCycle partner Just Eat and The Fishmongers’ Company, who kindly gifted the use of their livery hall, their staff to help with the running of the event as well as the fish course.
Canapés were made by Compass Group, using surplus and foraged ingredients; former royal Sous-Chef, Lorenzo Salami created the Amuse Bouche; Luke Tipping, Chef Director at Michelin-starred Simpsons in Birmingham was in charge of the Entrée; FoodCycle Patron and former Head Chef at The Italian Embassy, Danilo Cortellini served up a freshly made pasta course; Fishmongers’ Head Chef Stefan Pini was in charge of the fish course and Ben Tish created a dessert incorporating surplus coffee grounds.The evening was expertly hosted by food and drinks broadcaster, Nigel Barden with appearances from FoodCycle CEO, Mary McGrath MBE and FoodCycle volunteers, Robyn and Mark who spoke about the importance of FoodCycle community meals and what it means to volunteer.
Victoria Meier, Head of Fundraising at FoodCycle said: “It was an absolute pleasure to see so many of our supporters coming together to share a delicious meal and support us in our aim to open FoodCycle meals in more communities across the country. We are incredibly grateful to the talented chefs and the various companies and corporate partners who donated either time, food, money or prizes to help make the event such a success. A huge thank you to each and every person involved.”
In line with the charity’s efforts to reduce food waste, Covent Garden Market Authority and market tenants donated fruit and vegetables, San Pietro a Pettine donated truffles for the pasta course and Crumbs Brewing supplied the beer selection.
