The trio of Chef’s cooked some amazing food for the Hospitality Action Christmas fund raiser. I was privileged to be in the kitchen and saw first hand the hard work of the kitchen brigade which went into making this a night to remember. Nathan Outlaw’s starter was seaweed and cider cured salmon, horeradish yoghurt and cumber salad. This was followed by Simon Hulstone’s fillet and cheek of beef, cauliflower croquette salt baked turnip and marrowbone, cabbage purée, maderira jus. The evening was finished with Eric Lanlard’s trio of chocolate “cremeux” dark chocolate brownies topped with quenelles “velour” of white, dark and milk chocolate.