Luke Tipping, chef director at Simpson’s, and chef de partie Stuart Deeley will be going back to college and cooking up a treat for charity.
The fundraising dinner takes place at Halesowen College, where Luke and Stuart began their culinary training.
The chefs will be returning to their training ground and cooking alongside today’s students to produce a four-course dinner for guests in aid of Macmillan Cancer Support in response to one of the lecturers who is currently undergoing treatment for the disease.
The dinner will take place at the college on Wednesday February 3 and is priced at £65 for four courses including a glass of champagne on arrival, coffee and tea. Luke has created a special menu for the dinner, which includes crab and squid cracker canapés, cured trout, beetroot, horseradish dill, cod, burnt cabbage, cauliflowers, shrimps, suckling pig, parsnips, cabbage, black pudding, apple, cider vinegar, Valrhona chocolate tart, malted milk sorbet.
A team of lucky Level Three students will support Luke and Stuart, giving them the perfect opportunity to gain experience working with Michelin-starred chefs and realise first hand what can be achieved if they apply themselves.
All proceeds from the dinner will go towards Macmillan whose nurses help cancer patients receive the care and expertise they need before, during and after treatment.
To book a table and support this worthy cause, call Halesowen College on 0121 602 7851.
For more information about Michel-starred Simpson’s, go to www.simpsonsrestaurant.co.uk