A SPECIAL charity dinner was held at Dumfries House recently by world-renowned chef Raymond Blanc.
'An Evening With Raymond Blanc' marked the first time the chef has hosted an event of this kind in Scotland.
The five-course dinner, which celebrated local and organic produce, was held in aid of The King’s Foundation, His Majesty King Charles III’s nature and sustainability charity for which Raymond serves as an ambassador.
The evening featured a menu curated by The King’s Foundation’s executive chef Tom Scoble as a homage to Raymond’s legacy and his lifelong commitment to organic principles and sustainability.
READ MORE:
-
Michelin chef outlines hopes for future plans at Dumfries House
-
Community gathers as Commonwealth Baton passes through Dumfries House
Utilising organic produce sourced directly from the 2000-acre Dumfries House estate, the dinner was preceded by a champagne reception and a live question-and-answer session with award-winning journalist and broadcaster Catriona Stewart.
Raymond Blanc's connection to the estate was highlighted in the 2024 ITV series Raymond Blanc’s Royal Kitchen Gardens, where he explored the Foundation’s sites to showcase food education and sustainable gardening.
He has also spoken to school pupils at the estate about pursuing a career in hospitality.
“Dumfries House is a place I have had the pleasure of visiting on multiple occasions and it holds a very dear place in my heart,” said Raymond.
“I am proud to serve as an ambassador for The King’s Foundation as the charity and His Majesty’s values very much resonate with my own commitment to education, sustainability, and the importance of nature.”
A key focus of the evening was the charity’s hospitality training.
The King’s Foundation’s introduction to hospitality course, a city and guilds-accredited six-week programme, provides students with intensive front and back-of-house training.
The programme boasts a 92 per cent employment rate for its graduates, three of whom were part of the service team for the event.
Share