Continental Chef Supplies, the world’s foremost suppliers of tableware, catering equipment and chefwear were delighted to support the ‘Seven Chefs Seven Snacks’ culinary charity event, held at The Raby Hunt, Darlington on 3rd July 2016.
The sell-out event, hosted by Head Chef James Close, was a unique chance for guests to sample snacks individually conjured up and created by seven of the country’s most ground-breaking, talented chefs.
Dishes were served around the restaurant as well as outdoors on the grounds of the restaurant, with the help of CCS’s mobile showroom, #CCSLive, which doubled up as a champagne reception area and mobile kitchen.
On the reasoning behind the event, James Close said: “The event stemmed from an idea that I had following our Sunday night development evenings, which have proven extremely popular. I like to do things differently, so I came up with the ‘7 Chefs 7 Snacks’ idea, which would take a completely different format to a regular dining experience, with the addition of raising money for Hospitality Action, a charity which is close to my heart. This event was all about giving back to our industry, an industry where there is a lot of struggle and hardship, and I’ll continually give them my support”.
He added: “It’s the best event we’ve ever done before and the feedback from guests and chefs alike has been great. The opportunity for chefs and customers to interact, as well as the casual service of the drinks and snacks, made for a really enjoyable and successful event”.
The impressive line-up of seven chefs cooking at the event included host James Close at The Raby Hunt, Development Chef John Feeney, James Knappett at Bubbledogs & Kitchen Table, John Freeman at Restaurant Sat Bains, Mark Birchall at Restmoor Hall, Samuel Nutter at BROR, Copenhagen and Tom Lawson of Rafters Restaurant.
Antony Ward, Marketing Manager at Continental Chef Supplies said: “We were thrilled to support James Close and The Raby Hunt with their Seven Chefs charity evening. The event was an invaluable opportunity to showcase the fantastic culinary talent we have here in the UK with the added bonus of raising awareness and funds for a fantastic charity, Hospitality Action. We are honoured to have been a part of its inaugural success”.
Some of the innovative snacks on the menu included:-
- 62 Oyster, Cucumber, Wasabi – James Close, The Raby Hunt
- Chicken Liver Royale – John Freeman, Restaurant Sat Bains
- Dicks & Balls – Samuel Nutter, BROR
- Savoury Ferrero Rocher – John Feeney, Development Chef
- Smoked Eel – Tom Lawson, Rafters
- Hand Dived Scallop – James Knappet, Bubbledogs & Kitchen Table
- Raw Beef – Mark Birchall, Restmoor Hall
- Amalfi Lemon Doughnut – Ryan Bunker, The Raby Hunt
- Yuzu Skull Chocolate – James Close, The Raby Hunt