Diners raise over £10K to stage national chef competition

Diners raise over £10K to stage national chef competition

dinerrDiners who attended a special fundraising dinner at Brockenhurst College on Monday night raised over £10,000 to finance a national chef competition.

More than 130 people from across the hospitality and catering sector attended the event, including representatives from top-rated hotel establishments and industry bodies.

Guests were treated to a three course gourmet dinner cooked by chefs Luke Matthews (Executive Head Chef at Chewton Glen Hotel), Matt Owens (Fusion Cuisine), Steve Scuffell (Vice President of Craft Guild of Chefs) and Tony Leck (Pavilion Guernsey).

Hospitality students from the College took the opportunity to work alongside these big names in order to gain valuable experience and ensure the function ran smoothly.

Tables for ten sold for £450, while individuals could buy tickets for £50. There was also a comedian and a live auction.


The annual Wessex Salon Culinaire competition, to be held in May, is organised by the College’s Head of Hospitality John MacArthur in association of the Craft Guild of Chefs.

Last year’s competition saw 500 participants, with a total of 700 class entries, with chefs travelling from as far away as Liverpool and Hull.

Following Monday’s fundraising dinner Employment and Tourism Manager at New Forest District Council, Anthony Climpson OBE, said: “There is no doubt that Brockenhurst College’s contribution to developing the future of the country’s tourism sector is significant.

“It made us all proud to be associated with the Wessex Salon Culinaire event and support the next generation of hospitality professionals,” he added.

comJohn MacArthur said: “It was a great night and I’m absolutely delighted that the best and brightest in UK hospitality recognises what we do here as important.”

He continued: “Now we can look forward to the Wessex Salon Culinaire in May, which will see the best aspiring chefs in the country go head-to-head to impress a panel of industry judges.”

Professional Cookery student, Kleo Scarborough said: “The event has been such an amazing experience and it’s fantastic that we have raised so much money for a great cause. Everyone has worked so well as a team.”