Thomas Franks Ltd., a leading bespoke caterer, is thrilled to announce its collaboration with The Burnt Chef Project for the production and provision of the food at the upcoming gala dinner. This prestigious event, promises to be a highlight in the culinary and hospitality calendar, bringing together hundreds of industry leaders, businesses, suppliers, and partners.
The evening will be a celebration of resilience, community, and mental health awareness within the hospitality sector. Among the highlights of the event will be the inaugural Hospitality’s Mental Health Hero Awards, recognising individuals who have made significant contributions to mental health advocacy and support within the industry. The gala dinner will also feature updates from key figures and further opportunities to learn about and engage with The Burnt Chef Project’s mission.
Commenting on the partnership, Gavin Young, Culinary Director at Thomas Franks Ltd., expressed his enthusiasm: ‘We are delighted to be part of The Burnt Chef Project’s gala dinner. Mental health is a crucial issue in our industry, and we are proud to support initiatives that promote awareness and provide resources for those in need.’
The menu for the evening reflects Thomas Franks’ commitment to ethically sourced ingredients and innovative culinary experiences. Attendees can anticipate a culinary journey featuring:
- Citrus cured Shetland Isles salmon
- Todenham Manor Farm lamb loin served with BBQ peppers, burnt aubergine puree, garlic cream, and a goats curd croquette
- Coconut husk pavlova
Each dish has been carefully crafted to delight the palate while championing sustainable and ethical practices in food sourcing.
Thomas Franks Ltd. is honoured to play a role in supporting The Burnt Chef Project’s vital work in promoting mental health awareness and advocacy within the hospitality industry.