Gala gourmet dinner makes a record-breaking £30,000 for the hospice

The four-course culinary spectacular took place in The Brasserie, the training restaurant at the College’s New Bedford Road campus.

It was co-ordinated by former Barnfield student Andrew Bennett MBE, now executive chef and food and beverage manager at London’s Sheraton Park Lane.

He said: “We are truly delighted to have collected such a fantastic amount for this brilliant cause.”

He added the success of the event was down to the kindness of his fellow chefs and friends. They included Dorchester, Lanesborough and Luton Hoo executive chefs Henry Brosi, Paul Gayler and Kevin Clark as well as Sheraton Park Lane head pastry chef Sarah Hartnett.

Another successful former Barnfield student who played a major role at the event was front-of-house manager Mark Bierton, food and beverage manager at Buckinghamshire Golf Club.

Entertainment was also in-house. Guests, including international cricketer Monty Panasar, were serenaded by talented musicians Dan Dan Cottle, Simon Willis, Kenny Peel and Sam Turner of the College music department.

More than 250 hospice supporters enjoyed a hot and cold canape reception in the Recreation Room before the dinner.

Delicious little morsels such as quail’s eggs in pastry cases and mini fish and chips, plus meatball ‘lollipops’ were provided by Spencer House in London.

Then it was on to the main event with The Brasserie transformed into a five star dining destination with starched linen, gleaming glassware and balloons in hospice colours hovering over each table.

Kevin Clark of Luton Hoo was responsible for the first course – a mouth-watering terrine of sustainable fish, marinated cucumber, cucumber sorbet and red amaranth cress.

This was followed by fabulous Isle of Mull scallops and langoustines, cauliflower puree, crisp chicken skin and champagne nage, elegantly presented by Henri Brosi of the Dorchester.

Paul Gayler of the Lanesborough surpassed himself with slow roasted Barbary duck breast, hibiscus and cassis jus, caramelised autumnal fruits and vegetables accompanied by an out-of-this-world celeriac and potato Dauphinoise.

Sarah Hartnett’s dessert was to die for – St Domingue chocolate financier with white chocolate noisette cream.

Barnfield chief executive Sir Peter Birkett said the College was a huge supporter of the hospice and he’d like to thank guests for their generosity.

He added: “We’d also like to say a huge thank you to Andrew Bennett MBE and all the chefs who have given their time and patience to our students in the run-up and during this event. It has provided them with an unforgettable experience that will be a great addition to their skills and future careers.”