Top local chefs, staff and students at Bath College raised £5000 at a recent Charity Gala Dinner in their Shrubbery Restaurant, in aid of Dorothy House Hospice Care.
A four course tasting menu was served with each course prepared by a different high-profile, local chef with the assistance of the college’s catering students.
Bath College held the Charity Gala Dinner as the finale of their annual programme of collaborative fine dining events, featuring top, local chefs working alongside staff and students, offering their inspiration and expertise.
It was the last event to be held in the Shrubbery Restaurant, which is housed in the soon to close Ralph Allen building.
Bath College are moving the Catering & Hospitality facilities into the Roper Building, after securing £2million in funding from the West of England Joint Committee’s Local Growth Fund.
Each course of the dinner was created by a different chef including Michael Nizzero, Executive Chef at The Bath Priory, Tony Casey, Head Chef and Proprietor of the Bunch of Grapes Bradford on Avon and Damien Wager, a self-taught patisserie chef, who runs his own pastry academy, Edible Art Patisserie.
It was a college-wide collaboration, with the dinner being served by front-of-house students from the Hospitality course, and table decorations designed and created by the Floristry students and staff.
The evening was hailed a great success, with diners enjoying four courses while raising £5000 for Dorothy House.
Phillippa Watson, Philanthropy Manager at Dorothy House Hospice Care said: “Our sincere thanks go to those who attended the dinner, Bath College, the students and each of the local chefs who supported this excellent fundraising event for Dorothy House.
“The funds raised are gratefully received and will help us provide vital palliative and end of life care in the community as well as at the Hospice.”
