Disciples Escoffier UK, Gala Dinner and Charity Auction 2023, The Waldorf Hilton, London, 20 March 2023

Six Course Black Tie Gala Dinner; with New Disciples Escoffier Inauguration and Canape Reception at the Waldorf Hilton; with charity Auction
About this Event
Six Course Black Tie Gala Dinner; with Canape Reception at the Waldorf Hilton; including the 17th Disciples Escoffier Inauguration and charity auctionon the 20th of March 2023
at the Waldorf Hotel, Aldwych, London WC2B 4DD

with guests of Honour Michel Escoffier (grandson of Auguste)

canape reception, 6 course meal and coffee with visiting Guest chefs

please wear orders, decoration medals and regalia

Nearest station Charing Cross - Underground Temple

Bring guests and a wallet full of money to support the auction for charity

please remember to wear your Disciples Sash, and military decorations

This is an open event to all hospitality societies to support our charities and embrace our industry.

18.45 reception for 19.30 carriages at 23.00

(new Disciples please arrive by 17.30 to be Knighted)
Event Photos

Drinks Reception with Canapes and Jamón station by cortador de Jamón Jose Sol

followed by

6 course Menu, with matched wines

Menu Teaser

Opening of the Chapter & Induction of Disciples by the President

presentation of new disciples

with guests of Honour Michel Escoffier (grandson of Auguste)

Grace by Colonel Harry Lomas, RLC; MBE; BEM;

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Amuse Bouche

Wild mushroom and truffle cappuccino, foraged herbs

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Starter

Terrine de foie gras, vin jaune, quince, rhubarb, sansho berries, brioche

A tribute to Bernard Loiseau

by Lionel Strub of Clarendon Hotel; and Repertoire Culinaire UK

Paired with

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Fish

Whisky cured salmon, pink grapefruit, dill yoghurt, fennel pollen

by Luke Rayment-Blakey

Paired with

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Main

Classic Beef Wellington, truffles potato terrine, carrot textures and pickled heritage beetroot salad, bordelaise sauce

By Mark Fletcher of Churches Mansions Nantwich

The original version of this dish was made in 1889 by chef Charles Elmé Francatelli , It was popularized by the Savoy Hotel by chef Alexis Soyer in the late 19th century. It was served at the Savoy Hotel in London as a hot entree . it was called the pilau de glace, which was a recipe from French chef Auguste Escoffier. It was around this time that the dish took on the name Wellington. named the dish after the country’s first Prime Minister.

Paired with

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Dessert

Peach melba 2023

1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honour the Australian soprano Nellie Melba. through Escoffiers belief in the evolution of food this dish is served in the style of the Waldorf Hilton tonight.

Paired with

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Cheese

Cheese carving

By Harvey and Brockless

Paired with

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Coffee and petit fours

Preferred Room Rates
1

Has also been generous in offering a 15% discount on the rack rate for guests attending the event. CLICK ON LINK.. http://eventsathilton.com/show/63caa7057d6f39a591c18615

2 The Mimi Hotel, Soho

The booking process is very smooth:

First, they need to go to our website www.mimishotelsoho.com

Then they need to insert the check -in day, number of nights they need, to insert promo code MIMICORP15 for the 15% discount.