The Big Event 2012 raises £80k for Springboard and Hospitality Action
The sell-out event on Monday 27 February saw 850 guests treated to a drinks reception, dinner and a host of entertainment, including impressions by Rory Bremner, a performance of The Phantom of the Opera and music from the seven piece Chance Band.
Top chefs John Campbell and Jason Atherton were joined by chocolatier William Curley to compile the evening's menu with each course also sponsored by contract caterers BaxterStorey, Compass Group and Elior UK.
Town and Country Fine Foods supplied the petit fours and Nestle the coffee, while wines were donated by Heiko Figge, managing director of Guoman and Thistle hotels. Guests also enjoyed a selection of cheeses from Bel UK and Milk Link.
Industry support
Hosts Penny Moore, chief executive of Hospitality Action and Anne Pierce of Springboard took to the stage to thank all sponsors and supporters of the event, which also included Jellybean Creative Services, Fresh Montgomery and William Murray.
Moore said: "It's fantastic to see the whole industry out in support of Hospitality Action and The Springboard Charity. A huge thank you to everyone who lent their support by providing food, services, goods and auction prizes. It is thanks to their outstanding efforts that we will be able to continue supporting the many people in need across our industry.”
Hot Talent, the competiton organised by Hotelympia and supported by Restaurant magazine and BigHospitality, also revealed its winner at the event. April Partridge, 18 and a commis chef at The Ivy, picked up the award and the chance to be mentored by chef Ben Spalding.
Funds raised
A charity auction hosted by chef Brian Turner saw 12 lots auctioned off and raised £23k for both charities.
Funds raised from the event will now go towards helping young, unemployed and disadvantaged people improve their prospects for economic well-being by channelling them into sustainable employment opportunities within the sector. The money will also go towards those who have worked or are working in the hospitality industry in their times of crisis.
