A FUNDRAISING event where a mouth-watering four course meal was cooked up by top regional chefs and St Helens College students has been deemed a great success.
The charity dinner, hosted at the Colours Restaurant in St Helens, was set up by local Masterchef James Holden to raise money for Alder Hey Children's Hospital.
As his grandson Bobby was born with half a heart last October, James wished to raise funds and show the family's gratitude to the hospital staff who were "pivotal in the development and survival" of the youngster.
Providing unconditional care to Bobby and his family as he spent 100 days in the children's ward and undergoing three open heart surgeries, the event was seen as a "win win" to raise vital funds for the hospice and pair his esteemed culinary friends with chefs of the future.
Taking place on Friday, October 8, James, from Rainford, said the atmosphere in the sold-out restaurant was "amazing" as the budding chefs plated up each course with their professional counterparts.
The chefs that brought their culinary skills to St Helens was Executive Chef Director at Lu Ban in Liverpool, Dave Critchley, Executive at the Seaview Restaurant in Saltburn-by-the-Sea, Craig Sherrington, and proprietor of BE Chocolate and Patisserie in Nelson, Eve Townson.
With opportunities like this few and far between, James explained that the students "fully engaged with enthusiasm" and re-created a dish from the chefs Great British Menu TV appearance to an impressively high standard.
In addition to the meal, a plethora of prizes was donated by local businesses and residents, with James blown away with the support which raised a huge £6131.06 for Alder Hey.
The chef said: "I can't really put into words how appreciative I am for all the support and the fabulous prizes that were donated.
"The support from St Helens College to help us set this up has been amazing, and it was a great, great learning experience for the students."
After the success of the event, the master chefs are prepared to make it an annual occasion and create a tradition that raises vital cash for the local hospice, trains chefs of the future and provides all guests with a fabulous treat.
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