Disciples Escoffier UK,

Gala Dinner and Charity Auction 2024

Six Course Black Tie Gala Dinner; with New Disciples Escoffier Inauguration

at the Waldorf Hilton; with charity Auction

Opening of the Chapter & Induction of Disciples by the UK President

with guests of Honour Michel Escoffier (grandson of Auguste)

canape reception, and Jamón station by cortador de Jamón Jose Sol

 6 course meal and coffee

please wear orders, decoration medals and regalia

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

Amuse Bouche

English Garden Pea & Ham Soup, with candied smoked ham hock 

Main

Classic Venison Loin Wellington, Jerusalem artichoke, pickled blackberries, truffle, fennel

The original version of this dish was made in 1889 by chef Charles Elmé Francatelli,

It was popularised at the Savoy Hotel by chef Alexis Soyer in the late 19th century,

and served as a hot entree. it was called the Pilau de Glace,

adapted by Escoffier It took on the name Wellington after the country’s first Prime Minister.

Paired with

Dessert

Waldorf Pudding 'Melba' Vanilla custard, textures of Peach, Raspberry and Calamansi

by the Waldorf Hotel

The pudding was invented in this historic hotel and was one of the last deserts served on the Titanic before that fateful night in April 1912.

in 1913 Escoffier worked with the SS Imperator, a German ocean liner built for the Hamburg America Line, At the time of her completion in June 1913, she was the largest passenger ship in the world by gross tonnage, surpassing the new White star liner Olympic.

Waldorf pudding served on the RMS Olympic in 1914 as a creamy vanilla pudding flavoured with a hint of Nutmeg, diced apples and Sultana grapes.

Through Escoffier's belief in "the evolution of food"

this dish is served in the style of the Waldorf  tonight.

Paired with

Cheese

Port soaked Stilton with an Apple & Pear puree, and Caraway Lavosh

By Harvey and Brockless

Coffee served with Mignardise and Petit Fours

created by the students at Westminster Kingsway College