On Friday 10th November, the inaugural Great Dorset Menu fundraising dinner at Captain’s Club Hotel & Spa in Christchurch raised an impressive £10,000 for local charity Room to Reward.
Four acclaimed Dorset chefs created a menu with ingredients provided by Country Fare and Premier Fish, alongside drinks supplied by English Oak Vineyard, Langham Wine Estate, Baccello, Midas Prosecco, Shanty Spirits, Conker Distillery, Piddle Brewery and Jimmy’s Iced Coffee. The menu included a starter by Alex Aitken of The Jetty, a fish course from Mark Hix, a main dish of venison from Colin Nash, dessert from Michael Moirinho, a cheese course from the Book and Bucket Cheese Company and petit fours from Adriana Lisk of Rockwater.
The evening was made possible thanks to the generous contributions from chefs and sponsors, as well as donations from the raffle, three envelope prize draws and an auction, and ticket sales.
Adam Terpening, Director of Room to Reward, expressed his gratitude to everyone involved: “We are hugely grateful to everyone who helped make such a fantastic event happen. To the chefs who created such a fantastic menu, the sponsors who provided the drinks, Tim and Robert and the whole team at Captain’s Club who have been wonderful supporters of ours for so long, everyone who donated a raffle or auction prize, everyone who bought a ticket and came along we just want to say a huge thank you. We are a small charity and donations like this go a long way to helping us on our mission to recognise and thank more Hidden Heroes.”
Since 2015, Room to Reward has worked with over 1000 hotels across the UK, donating more than £1million worth of breaks to over 2000 volunteers nominated by 800 charities and voluntary organisations.
For more information about Room to Reward and the volunteers they help, visit www.roomtoreward.org.
Derick is an experienced reporter having held multiple senior roles for large publishers across Europe. Specialist subjects include small business and financial emerging markets.