BaxterStorey Hosts Annual Autumn Dinner at Berkshire College of Agriculture

Berkshire College of Agriculture hosted the Royal Windsor Rose and Horticultural Society’s (RWRHS) annual autumn dinner on Friday 26th October.

In celebration of harvest and the success of the 2018 Royal Windsor Summer show, the three-course dinner was served in the Grade 1 listed William East Room at Hall Place in Maidenhead.

To mark the special occasion, BaxterStorey group manager Raymond Staniszewski and head chef Bartosz Luczak created a unique menu celebrating the very best in seasonal, local produce. The three-course dinner was served to 52 guest members and included:

Starter

Rillette of mackerel with pickled cucumber, beetroot puree and sourdough crisp

Main

Dingley Dell pork tenderloin wrapped in streaky bacon served with fondant potato, parsnip puree, apple jelly and blackberry port reduction

Root vegetable tart tatin, locally sourced goats cheese and balsamic glaze (V)

Dessert

Bramley apple juice and vanilla poached pear crumble with marzipan

Amongst members were special guests’ including governor and constable of Windsor Castle Sir Admiral James Perowne KBE, deputy mayor of the royal borough Cllr Colin Rayner, Andrew Try chairman of the RWRHS and award winning Indian cookery writer Mridula Baljekar.

Fundraising for the RWRHS charity took place throughout the evening, with generous guests donating over £2200 for the charity, with proceeds going towards children’s activities and school competitions for the Royal Windsor Summer Show in 2019.

Chairman of the RWRHS, Andrew Try said: “The Annual Autumn Dinner is a very historic event in the calendar of the Society. We are grateful for being able to hold it for the fourth year running in the remarkable William East Room at the BCA. The three-course menu prepared by BaxterStorey was excellent and enjoyed by all our guests”.

Operations manager Louise Herridge said: “We are so proud of our team at Berkshire College of Agriculture for delivering the fourth annual RWRHS Harvest Supper. Raymond and his team dressed the room with a splendid range of foraged Autumnal goodies, and Bartosz planned and executed a wonderful menu for the event.

“The team at BCA consistently demonstrate their passion for, and commitment to the business; always going the extra mile to ensure the food and service wows all our customers both on a daily basis for our students and staff, and for special events such as the Harvest Supper”.

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