Senior commis chef Ryan Smith raised an impressive £2600 for The Springboard Charity, following a charity dinner, hosted at Said Business School, Oxford.
The fundraiser was the culmination of several months of fundraising for Ryan, who is one step closer to reaching his target of £3500. Commencing with an arrival drink of prosecco, 53 guests were treated to an innovative three-course menu focused on plant-based, zero waste ingredients:
Butternut squash soup, smoked paprika, almonds, wild mushrooms, coconut yoghurt
Pine nut crusted cauliflower, caramelised cauliflower puree, griddled red cabbage, cauliflower leaves, pickled grapes
Sweet potato and chocolate mousse, mini doughnuts, orange, pecan granola
Complementing the food was a selection of beverages donated by Lethams Wine, including a Devlin’s Mount Shiraz and Le Pionnier, Ugni Blanc Colombard.
The dinner was supported by our front of house stars and talented culinary team at Said Business School, demonstrating their skills in delivering local, plant-based ingredients prepared and served with skill. The evening included an auction with generous prizes donated by local suppliers, including a Roots of Oxford hamper, Oxford United football tickets and a Conwy Brewery Tour and Tasting for Two.
Ryan will be taking on the challenge of a lifetime in March, as he heads to Nicaragua for Springboard’s 30th annual trek. He’ll be combining the challenge of four immense volcano hikes with a community outreach project, providing life-changing relief to the local people of Rota. The Springboard Charity help disadvantaged people with barriers to employment find jobs within the hospitality industry and support the growth of their careers, both in the UK and overseas.
Commenting on the night, Ryan said: “I am so grateful to be given the opportunity to support such an amazing charity. It is a cause close to my heart as BaxterStorey’s Chef Academy have supported me in the same way, giving me the knowledge and skills to grow as a person. Thanks to their generosity, I’m now able to pay it forward and give to others.
“A huge thank you to everyone who helped make the night a success, especially my executive chef Steve and head chef Gemma, our front of house team, suppliers and all who worked so hard to make the event a success. I quite literally couldn’t have done it without you”.