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Raymond Blanc OBE and protégés raise £29,000 for Hospitality Action

Raymond Blanc OBE and protégés raise £29,000 for Hospitality Action

Celebrated Chef Raymond Blanc OBE was joined behind the stoves by some of his protégés and peers earlier this week at Chino Latino within the Park Plaza London Riverbank, London to raise funds for Hospitality Action.

Joining Raymond on the night were Benoit Blin and Gary Jones of the two Michelin-starred Belmond Le Manoir aux Quat'Saisons, Robin Gill of the award-winning The Dairy and Aggi Sverrisson from the Michelin-starred Texture at the special fundraising dinner in aid of industry charity Hospitality Action.

Commenting on the event Raymond said: “To celebrate this special evening alongside my protégés and raise funds for Hospitality Action was a true honour. It’s important that all of us, no matter what our role in the industry, gives something back. Any one of us can suffer from hardship or illness in the future and it’s organisations like Hospitality Action that are there for us in our hour of need.”

Lending support throughout the evening was Chino Latino’s Executive Group Chef Werner Seebach. The evening comprised a tasty four-course meal including a second course of Applewood Smoked Eel by Robin Gill and a main course of Braised Jacob’s Ladder, Alliums & Celeriac, Bone Marrow and Essence of Red Wine prepared by Raymond and Gary Jones.

The evening was supported by Aubrey Allen, Classic Fine Foods, Devon Eel Company, Jellybean Creative Solutions, Mash, Oranka, Reynolds, Swaledale, Taittinger, Wellocks and Wenlock Spring.

Online Christmas auction - deadline 30 November
With Christmas just around the corner, the charity is currently running its annual Christmas online auction with lots including exclusive afternoon tea experiences across the UK - from the Driftwood Hotel in Cornwall, to The Great House in Wales; and dining experiences from six courses in Glenapp Castle, Ayreshire to Michelin-starred dining at Essex’s The Fitch of Bacon.

The auction closes tomorrow - 30 November at 2pm. To bid, visit

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