Around 150 clients and guests were treated to a gourmet four-course dinner prepared by a number of the caterers’ chef apprentices, under the guidance of some of the country’s top chefs - Jason Atherton, Chris Galvin, Mark Hix and William Curley.
The menu featured Atherton’s starter of Orkney sea scallop carpaccio, kohlrabi, lemon jam, black olives and samphire followed by Galvin’s Boudin of Dover sole Veronique. Main course was braised Glenarm Estate ox cheek in Hix Oyster Ale and Curley’s Amedei chocolate Jaffa Cake, orange compote and whisky ice cream finished off the meal.
Catherine Roe, chief executive of Elior UK, said: “At Elior, it’s the whole experience that matters. We want to inspire and develop our colleagues to be the best they can be so that together we can deliver the ultimate customer experience.
“The apprenticeship programme and this special dinner event has enabled our young chefs to train and work alongside some of their culinary heroes.”
The dinner also raised funds for Starlight, Elior’s charity of the year, which grants ‘wishes of a lifetime’ to terminally ill children.
Elior currently trains around 500 apprentices a year across its business. Several chef apprentices have received training and mentoring in top restaurant kitchens, alongside these renowned chefs.