Top chefs donated their time to help raise money for charity at The Great Brummie Menu last month.
A whopping £14,755 was raised for the Queen Elizabeth Hospital Charity and Hospitality Action.
The dinner was organised by vice-president of the British Culinary Federation, chef Matt Davies in conjunction with Lewis Walker and Mathew Shropshall from the University College Birmingham.
Matt welcomed everybody, explaining what the evening was all about and the reason for the event, going on to describe his personal battle with plastic surgery, mental health and his recent suffering due to amputation.
The dinner was cooked by:
Luke Tipping, Michelin-starred Simpsons Restaurant, Edgbaston
Jonathan Howe, Michelin-starred Lumiere Restaurant, Cheltenham
Adam Bennett, Michelin-starred The Cross in Kenilworth
Thom Bateman, Great British Menu Star, The Flintlock Restaurant
Louisa Ellis, 2017 winner MasterChef: The Professionals
All chefs donated their time to support Matt, along with Mathew Shropshall and England's Junior Culinary Team, assisted by students from the Culinary Arts Management and Professional Chef Degree programmes at UCB.
Menu
Snacks
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Heritage Beetroots, Wasabi, Garden Sorrel, Buttermilk, Dill Oil
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Cornish Monkfish, White Asparagus, Grapes, Pine Kernels, Black Mushrooms, Minus 8 Verjus
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Creedy Carver Duck, White Chocolate, Coffee, Shallot, Lime
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Achaar Butter Roasted Cotswold White Chicken Crown, Saag Makai Purée, Salt Baked Jersey Royal, Achaar Masala Emulsion, BBQ Maitake, Coconut Makhani.
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Lime and Yogurt Mousse, Mango, Passion Fruit, Ginger, Coconut Granita
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Petits Fours and Coffee
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Wine Flight kindly provided by Connolly's Wines of Arch 13 Wine Bar.
With thanks to menu sponsors New Wave Seafood, Mack Birmingham and Walter Rose.
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