A group of talented chefs from Cornwall cooked up a storm for a charity dinner that delighted the taste buds of the guests and raised £20,000 for The Fishermen’s Mission. The event, called “Helping Hands and Pans”, was held on Saturday 10th June at Trevear Farm (not open to the public), a stunning converted barn with a sea view that was generously donated by a supporter for the evening.
The menu featured a mouthwatering selection of dishes showcasing the best of Cornish seafood, such as sliced scallops with ponzu dressing and pink grapefruit, teriyaki mackerel with cucumber and wasabi, Korean fried monkfish tail with spicy pickles and raspberry poached tamarillo with bergamot and vanilla panna cotta. The guests savoured every bite and enjoyed the live music from the band.
The chefs who volunteered their time and skills for the cause were Stephane Delourme from Rick Stein, Guy Owen from St Enodoc, Jude Kereama from Kota and Kota Kai, Matthew Periam from Castle Hotel, Simon Smith and Fergus Coyle from Rick Stein and Mick Smith from Porthminster Café Restaurant. They worked together to create a memorable meal that impressed everyone.
The Fishermen’s Mission is a charity that provides practical welfare support to active, retired and families of fishermen. Julian Waring, Fundraising Manager for The Fishermen’s Mission in Cornwall, said: “On behalf of the Charity, we are grateful to Helping Hands and Pans and so many for volunteering their time and committing days off to make a difference for fishing families. Everyone worked so hard to create a restaurant in a beautiful location. The room went quiet every time a course came, the food was that impressive, so the band struck up a tune to further entertain everyone! On the night I was just in awe of the skills on show and the commitment offered by such a wonderful group of volunteers.”
