Meat-based dinner raises money for Farm Africa

An impressive £135,000 was raised for Farm Africa last week (Thursday 21 April 2016) at a gala event, organised by the development charity. 

Farm Africa helps communities living in poverty on the continent to develop their potential in feeding themselves and achieving a sustainable livelihood.

The black tie event took place in London’s Victoria and Albert Museum, with a special menu being created by Michelin-starred chefs Ashley Palmer-Watts, Tom Kerridge and John Freeman.

Two hundred guests were treated to a starter of meat fruit mandarin, chicken liver and grilled bread served by Palmer-Watts, executive chef at two Michelin-starred Dinner by Heston Blumenthal and executive head chef of the Fat Duck Group.

Shepherd’s pie with lamb suet, black cabbage purée and clotted cream mash, by Tom Kerridge and Chris Mackett of The Hand and Flowers, was served for the main course, while John Freeman, head chef at Restaurant Sat Bains in Nottingham rounded off the dinner with a dessert of tiramisu.

“We are very grateful to have such brilliant chefs serving delicious food in support of Farm Africa,” said Nicolas Mounard, chief executive of Farm Africa. “And it’s important to remember that, behind the food, there is always a huge amount of work that takes place, stretching from the kitchen right back to the farmer.

“Everyone had a great night, with a lot of energy and people from across the food and retail industry coming together with the shared ambition of enabling farmers in Africa to grow more, sell more, and sell for more, so they can lift themselves and their families out of poverty.”

The event's gold sponsers were 2 Sisters Food Group, ABP Food Group, Moy Park and Kettle Produce.

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