The world’s largest supplier of high-quality chocolate has donated 120kg to catering students at Scarborough’s Yorkshire Coast College.
The gift by Belgian-based Callebaut was made via top chocolatier Andrew Thwaite who spent three days with hospitality learners and staff to produce 15 table centrepieces entirely out of chocolate.
Together with chocolate petit fours, the treats will be served at the Michelin Star Chefs’ Spectacular at the Spa on Thursday October 13.
Michelin star chefs plus chefs from Michelin-star restaurants are preparing a unique feast.
Andrew Pern, James MacKenzie, Paul Welburn, Martel Smith and Anthony Gascoigne will present the fare, with internationally-renowned Master Sommelier Ronan Sayburn providing expert advice on accompanying wines for each course.
They are all former students of Yorkshire Coast College, some from the days when it was called Scarborough Technical College.
Mr Thwaite was joined at the chocolate cookery sessions by former head of hospitality at the college Ken Allanson – the man who, with Margaret Calver, taught all the Michelin chefs in advanced cookery.
Mr Thwaite said: “It was great to work with Ed Dobson and Margaret in a kitchen I’ve not been in for 28 years and with the wonderful Ken. I’m honoured to be involved and to get the chance to give a little bit back to the college and staff who gave me so much. My thanks to Barry-Callebaut and Keylink for their generosity.”
The menu will include canapes created by Anthony Gascoigne, who is now a lecturer and was chef at the Michelin-star Heathcoates restaurant in Lancashire. There will also be drinks on arrival.
The starter including braised faggot of game has been devised by Filey’s James Mackenzie, of the Pipe & Glass, near Beverley.
A fish course with gin and tonic-cured salmon will be created by Paul Welburn, who was head chef at the Gary Rhodes’ Michelin-star W1 Restaurant.
The main course of suckling pig loin, cider-braised cheek and scrumpy juices will be created by Whitby’s Andrew Pern, of the Star Inn at Harome.
The dessert with damson, quince and chocolate will be introduced by Martel Smith of the Dawnay Arms, near York, and former Pastry Chef at Marco Pierre White’s three Michelin-star Oak Room.
Tickets at £130 are available on (01723) 357880 or email email@example.com – log on to chefsspectacular.co.uk for the menu. It is a black-tie event.
It is an extra event at the end of Scarborough Engineering Week takes starts at the Spa on Tuesday.