Jacobs
© {{year}} All rights reserved. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU.
Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps disadvantaged young people enter the hospitality industry. Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.
Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps disadvantaged young people enter the hospitality industry. Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.
Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps disadvantaged young people enter the hospitality industry. Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.
Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps disadvantaged young people enter the hospitality industry. Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.
Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps disadvantaged young people enter the hospitality industry. Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.
Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps disadvantaged young people enter the hospitality industry. Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.
Head chefs from Iconic Luxury Hotel properties Cliveden House, Chewton Glen, the Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a lunch for 80 diners last week. The event at the Cliveden Dining Room raised almost £3,000 from a silent auction, which will go to the Chefs’ Forum Educational Foundation, which helps disadvantaged young people enter the hospitality industry. Guests enjoyed a starter of pumpkin, chicory, burrata, truffle and honey by Ales Maurer of the Lygon Arms; baked halibut, tomato and herb glaze, sea vegetables and smoked butter by Luke Matthews of Chewton Glen; rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla by Paul O’Neill of Cliveden; and a bombe of blackberry mousse, yuzu, manjari chocolate and blackberry sorbet by Cliveden’s Gavin Stewart. Wine pairings were introduced by Cliveden’s sommelier Zareh Mesrobyan.
Food on the Edge 2019 saw chefs and food writers from around the world gather at the National University of Ireland in Galway for a two-day symposium attracting more than 600 people. The event, organised by director JP McMahon (pictured), took migration as its theme, exploring how food travels and how that affects people’s perception of it.
Hospitality companies joined a Silver Sunday board game gala at the Victory Services Club in London’s Marble Arch. Volunteers from the Hilton London Metropole and Montcalm Marble Arch hotel were among 30 businesses joining the event, which was a nationwide celebration of older people
The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.