#InspiredbyEmily East Kent College Fundraising Dinners Pass  £30,000 mark! 

So there it is, the EKC Broadstairs Catering teams 5th annual Teenage Cancer Trust fundraising dinner is done.
Each year I’m so very humbled each time from the amount of support we receive from students, staff, friends and family before and during the event.

Students from the childcare department along with some members of their teaching team helped to produce handmade flowers for our ‘photo booth’ which looked amazing. The guests thoroughly enjoyed it…a huge success.

Over the past few weeks, Chef Phillips and his advanced Patisserie class have been working on centrepieces for the event. These centrepieces were crafted entirely from chocolate using many different techniques, each one slightly different as the students designed and made their own. Truly fantastic pieces of art that looked great on display, well-done guys!

As guests arrived for the evening we had some level 3 music students armed with a keyboard in the Alfred Yarrow Suite bar playing some beautiful songs to get us all ready for the evening ahead. A great start for the occasion.

Level 2 Front of House students alongside our LSP’s Sally, Kelly & Helen all led by Chef Allsworth made sure guests all received their canapés on arrival. Mushroom arancini, fishcakes with lemon mayonnaise & caramelised onion and tomato crostini prepared by our level 3 professional chefs all hit the mark. Great start!

Two of our level 2 diploma class volunteered to work in the pot wash spending the whole night working hard and keeping the place spotless.

Chef Blackman and Sharon worked tirelessly throughout the evening, from selling raffle tickets, clearing tables, taking pictures of guests at the ‘booth’ intact they were everywhere.

Freshly baked bread courtesy of Chef Coleby and his students was delivered to the tables as the guests were seated.

I managed to say a few words and welcome everyone for the evening. It was great to see some new faces at this event, helping us to spread the word about this fantastic charity and all they do.

Chef Kendall & Chef Somers were busy in the kitchen directing the level 3 students to plate up the starter of baked & pickled beetroot, herb mascarpone with olive dust and sourdough croutes.

Hotsy Totsy entertain guests

As the plates were cleared between each of the courses we had female vintage vocalist band Hotsy Totsy perform a couple of songs. Thank you for giving up your time to perform at our event. Such a great atmosphere was created.

Next course out was the main; Roast pressed belly of Dingley Dell pork, pulled pork dumpling, pease pudding, fondant potato, stem broccoli, roast carrot, apple sauce and jus.
Presented beautifully by the students under Chef Kendall’s direction. Well done guys.
Dingley Dell Pork and direct meats have donated the pork for a few of our events over the years. Its support like this that helps us raise as much as we do.

This year we had a relatively small raffle table with some great prizes, this alone raised a few hundred pounds!!

Chef Coleby assisted by level 2 & 3 students in the pastry kitchen put together and plated the dessert; A crisp chocolate shell filled with citrus textures. I cannot tell you how many compliments this received. Absolutely superb. Great work chef.

Sian Cooper from the Teenage Cancer Trust gave us a speech on this fantastic charity and the work they do, talking about how the money we raise is used and future plans for the charity.
This really brought home how important events like this are, not with just raising funds but raising awareness too.

Next up were the petit fours. Chef Phillips alongside a few second and third-year students created these delightful sweet goodies. Chef along with Sharon and the students presented these ready for the guests. They looked beautiful, and I hear tasted as good as they looked.

The auction was a great success with local restaurants, golf courses, golf coaches through to world known firms I.O Shen knives, Makeup Revolution and many more donating items to us to ‘put under the hammer’. 

Big thanks also goes out to The Yarrow Hotel for letting us use their function room and kitchen.

All of us here at EKC Broadstairs could not be more thankful to those companies and individuals that continue to donate.

Before I go on and release the amount raised there is one member of staff that has so far not been mentioned but is a huge part of these events. Natalie Stone puts so much time and effort into these events, for months before we both work on planning and organising the evenings. It’s Natalie’s creative eye that produces the layout and appearance of the venue. But she doesn’t only think of it, she creates it with a very hands-on attitude. Natalie is an absolute star, these events wouldn’t be what they are without her. Thank you Nats.

So, on to the money raised……this year we managed to raise £4,435, with a few more bits and pieces to count up.

The significance of this amount is that it takes us through the £30,000 mark for the 5 events!!!!

Thank you so so much to the students that take part, you give up your time and work tirelessly on the evenings and in the build-up preparing it all. Thank you to all the staff, colleagues, companies and the fantastic catering family at EKC Broadstairs for all the efforts over the years.


Until next time I will continue to be #inspiredbyEmily

Thank you

Chef Oliver x

Always Inspired by Emily. Chef Oliver and the late, great Emily Mackay who began the fundraising dinners and inspires so many to make a difference.