Chocolate-themed banquet a sweet success

June 2014

An evening of chocolate-inspired dishes was held in the UCB restaurants for charity. 

UCB chefs and students worked closely with Callebaut chocolatiers to produce a three-course meal for Hospitality Action, a charity that offers vital assistance to all who work, or have worked, within hospitality in the UK who find themselves in crisis. 

Level 2 and 3 Professional Cookery students were chosen to work on the preparation for this prestigious event based on their enthusiasm and their positive approach to hard work. 

The three course meal was expertly prepared for guests by three Callebaut Chocolate Ambassadors: Alan Murchison, Willie Pike MBE, and Will Torrent. Each course had specially chosen chocolate ingredients and a selection of wines to further compliment the dish. 

Willie Pike MBE, a Callebaut Consultant Chef, also gave a live demonstration to the guests on how to expertly put together one of the intricate sugarcraft decorations displayed on the night. 

John Penn, Assistant Dean of the College of Food at UCB, said: “The evening was a resounding success. The guests were well and truly spoilt and we raised over £1000 for Hospitality Action.” 

Astrid Wears-Taylor, Fundraising and Marketing Manager for Hospitality Action, said: “We are absolutely delighted to have the support of University College Birmingham, the students, and all of the fantastic chefs involved in this chocolate-themed charity dinner. The evening was very successful and helped raise crucial funds for Hospitality Action.”  

The menu for the evening was as follows: 

Starter (by Alan Murchison): Roast scallops, cauliflower, curry, caraway and white chocolate

Wines: Viognier / Pays d’Oc France / Domaine de Vedilhan Serica  

Main course (Willie Pike MBE): Confit leg and chocolate fondant, sweet and sour cabbage, braised puy lentils, mandarin jelly, seasonal vegetables and duck jus.

Wines: Cabernet Syrah Gran Reserva / Maipo Valley Chile / Vistamar  

Dessert (by Will Torrent): Raspberry pistachio and milk chocolate delice

Wine: Elysium Black Muscat