Diners were treated to another culinary masterclass as Michelin-starred chef Michael Caines MBE joined forces with Sandy Park Head Chef Denis Turner for a mouth-watering Gourmet Evening at Sandy Park.
Held in aid of the official Exeter Chiefs’ Charity, the Exeter Foundation, the evening raised a staggering £3,750 and once again highlighted the work of the charity to the assembled guests.
Back by popular demand, the five-course dining experience saw Michael and Dennis work closely with Level Three students from Michael’s very own academy, Restaurant 34 at Exeter College, as well as the team of fellow chefs operating out of the busy Sandy Park kitchen.
Using a wide selection of local produce, which include turbot from Gibson’s Plaice Fishmonger and lamb from Andrew James Butchers, each of the five courses were introduced by Michael himself as he gave a detailed insight into how the meal had been put together and why it had been chosen.
The food was also complemented with a selection of wines, which were chosen and supplied by St Austell Brewery and presented by sommelier Pippa Vanham.
Now into its second year, Michael – renowned around the world for his high class cooking – was delighted to again been part of such a magical evening.
He said: “It’s been brilliant to work with Denis and the Sandy Park team to create this menu, particularly as it’s been in aid of the Exeter Foundation – a cause which I’m very passionate about.”
The Exeter Foundation, of which Michael is a trustee, last year helped to hand over £145,000 to 19 charities plus several other projects in and around the city.
Talking about the evening, Denis said: “It’s always a privilege to have such an acclaimed chef like Michael come into the Sandy Park kitchen. The techniques and advice he can offer, not just to me, but to all the other chefs is invaluable and is something we can all learn from.
“Together we were able to put together a magnificent Gourmet Evening, which not only showcased the talent that exists within those involved, but also helped to highlight the amazing produce that is on offer locally.
“Our special thanks have to go to Gibson’s Plaice Fishmonger and Andrew James Butchers for their contributions, as well as the youngsters from Restaurant 34. Having a link-up like this to the College is not only beneficial on an event like this, but for the whole industry in general.”
For more information on forthcoming Exeter Foundation events, follow @exe_foundation on Twitter or visit the website at www.exeterfoundation.org.uk