Saturday Sep 28, 2024
6:45 PM - 11:30 PM BST
Saturday 28th September | 6.45 – 11.30pm
Near Trevear Farm, Tregonce Barn near Wadebridge. Details and directions will be emailed.
£100 per person which included a five course meal, drinks and entertainment.
Fishermen’s Mission Charity Dinner
Near Trevear Farm | Saturday 28thSeptember | 6.45 – 11pm
Tickets?(seated communally)?£100 per person
The five-course set menu of mainly seafood dishes, will be cooked by a team of celebrity chefs from Helping Hands and Pans, including some of the very best chefs that Cornwall & Shropshire has to offer! You know you’re going to have the most memorable evening with some serious cookery skills on show. We have the wonderful guiding experience of Salar Brock. Salar is the Food & Beverage Director from Michael Caines collection of restaurants and hotel, he will ensure the evening is going to be the best it can possibly be.
There will be entertainment in the form of a local band and an auction full of some one-of-a-kind prizes.
Let us introduce the chefs.
Providing the canapes on arrival, all the way from a South Shropshire countryside Hotel, The Castle, it’s Head Chef, Matthew Periam. Matthew made the journey to our first dinner last June. He was a big hit and ably supported all the chefs throughout the night.
The first fish dish is prepared by renowned Chef, referred to as the UK’s authority on fish, Nathan Outlaw. We are proud that Nathan is our Honorary Vice Patron of the Fishermen’s Mission.
The second course, a fish dish is prepared & cooked by Jamie Porter. Jamie is the Executive Chef at the Thomas Daniell in Truro. Jamie worked for several years with much respected chef, Stephane Delourme, when he was at Rick Steins.
On mains is local and popular restauranteur, Henk de Villers Ferreira, he is cooking a twist on the classic surf and turf course. Many will know Henk from Treviskers Kitchen & the Halfway House, he’s also a regular chef at the Padstow Christmas Festival. Henk’s fellow chef is the supportive Eddy Rains. Eddy will serve up the last course, a sumptuous dessert. Eddy, like so many who are volunteering for the event, is giving of his time and loaning his skill for free to benefit the charity. We are so very grateful to all chefs and volunteers and to their businesses for covering them for the day.
The Menu
Canapés: Scallop ceviche with keta caviar & chive pearls. Shropshire gin cured salmon blinis. Smoked mackerel croute with pickled cucumber.
Padstow crab, mango salsa, pickled kohlrabi, basil & spring onion
Soused mackerel, tomato and green sauce
A blade of beef, smoked hake crouquette, anchovy dauphinoise & greens with a red wine jus
Chocolate & Doom Bar sponge, delice and mirror glaze
The event will be held at the converted barn near Treaver Farm, just outside of Padstow – location & times will be released nearer the event.
All proceeds from ticket sales and the auction will be going to support active, retired fishermen as well as their families.