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Beautiful
floral displays generously donated by Carole at
The Flower Stables of Chandlers Ford set the scene for our
second event.
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Stuart,
the Deputy Store Manager of Sainsbury's Badger Farm Superstore,
helps decorate the venue with Taste the Difference balloons
filled with helium supplied by Asda in Eastleigh - showing
how everyone is pulling together to raise funds for three
good causes.
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Ready,
steady, get set…
©
Innes Marlow
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The
contestants line up ready to rise to the challenge - Craig
Parsons and Adam Fargin of Hotel du Vin Winchester (left)
next to Andy Mackenzie and Chris Barnes of Lainston House
Hotel.
© Innes Marlow
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"
I attended both events and the double kitchen format worked
even better,
and now I know about purple carrots!"
© Innes Marlow
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Ian
Fraser zooms in on Andy Mackenzie's pan.
© Innes Marlow
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Adam
Fargin and Craig Parsons of Hotel du Vin Winchester
in the process of making their signature dish.
© Innes Marlow
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Craig
Parsons from Hotel du Vin Winchester demonstrates
how to make pea cannelloni.
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Andy
Mackenzie puts the finishing touches to one of his signature
dishes.
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The
40 minutes deadline has been reached; it's time to serve the
signature dishes to eight member of the audience who won a
place at the chefs' tables.
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Whilst
the lucky winners on the chef's table prepare to sample the
fish dish, the audience has a closer look on the screen behind.
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Carole
Dean (left) and Karen de Jager (right) from Sainsbury's Badger
Farm Superstore join Stuart, the Deputy Store Manager, to
lend a hand with the complimentary canapés donated
by Sainsbury's, in support of their chosen charity, Hampshire
and Isle of Wight Air Ambulance.
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Guests
have the chance to sample delicious cupcakes,
kindly donated by Gwen and Jane, The Cupcake Girls.
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Guests
are invited to try the wonderful homemade savoury biscuits
so generously made and donated by Judy Smales of Lyburn Farm
using their own Lyburn farmhouse cheese.
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Spicy
biltong donated and served by Baynhams butchers in Chandler's
Ford is also offered to guests during the interval.
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Cupcake
Girl Gwen serves Katy and Lizzie Metson delightful cupcakes.
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Roger
Leppard, community fundraiser for Hampshire and Isle of Wight
Air Ambulance lends a hand.
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Ben
Metson offers spicy olives from Sainsbury's deli to the Bickley
party.
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Ellie
Bloomfield serves Sainsbury's olives to Pat and Ivor Luker,
Jan and Sue.
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Cupcake
Girl Jane serves coffee flavoured cupcakes.
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Ian
Nelson of Sunnyfields presents the goody bags of mystery ingredients
to be used in the chefs' challenge in the second part of the
show.
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A reassuring
hug from compere Simon Clarke as Adam ponders the mystery
bag of ingredients!
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''Hmmm...
think, think , think.''
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''What
do you reckon then Chris?''
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''So
what's it to be, Adam?''
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Three
worthy local charities receiving the funds tonight.
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The
auction gets under way whilst the chefs create their new dishes.
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Generous
members of the audience boost the funds bidding for various
'money-can't-buy' experiences.
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Simon
asks the dinner guests for their opinions on the dishes cooked
using the mystery bag ingredients.
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Dinner
is served and displayed on the screen behind.
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Members
of the audience cast their vote with a show of green or red
cards.
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Volunteer
event organiser Katy Metson presents '1st' medals to both
teams
when the contest is declared a draw.
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''Congratulations''
to both teams.
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Who
can make the best tasting omelette in the quickest time?
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Camera
at the ready... 200 pairs of eyes watching.
No pressure then boys!
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A member
of the audience is invited to judge the omelettes, without
knowing which chef created which.
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Andy
Mackenzie is declared the winner of the omelette-making challenge.
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Last
but not least, the raffle is drawn.
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Last
but not least, the raffle is drawn.
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All
the guests have a goody bag to take home.
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''Thank
you and good night'' from Thornden Hall Manager, Carl Pyatt,
and volunteer Event organiser, Katy Metson.
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.
Please note, whilst
we will do our best to ensure the information contained in this website
is accurate and up to date, it may be subject to change due to circumstances
beyond our control.
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