The Springboard Charity Dinner 24th January 2020 Hosted at Saïd Business School, University of Oxford
The purpose of tonight’s menu is to raise much-needed money for the Springboard UK charity which helps disadvantaged people overseas and, in the UK, with barriers to employment, find jobs within the hospitality industry & set them on a career path.
Next year the Springboard charity will be helping a village in need in Rota, Nicaragua, South America where we will help build a school as well as cook for the local children. Ever since I completed the BaxterStorey Chefs Academy I really wanted to help others as I’ve been helped and supported so much over the last few years. It is important to give back because it teaches us to find compassion within ourselves and stay attached to the values that we live by.
Thank you for your support. Ryan Smith, Senior Commis Chef
VENUE
Pyramid Room, TBEC, Park End Street Venue
EVENT
7.00pm Pre-dinner drinks in the Clubroom
7.30pm Dinner in the Pyramid Dining Room
9.00pm Raffle prize draw
11pm Carriages
MENU
Homemade Sourdough Bread & Butter
Butternut Squash
Squash soup, smoked paprika squash seeds,
wild mushrooms, coconut yoghurt
Cauliflower
Pine nut crusted cauliflower steaks,
cauliflower root puree, pickled purple cauliflower,
wilted kale & cauliflower leaves
Sweet Potato
Sweet potato & chocolate ganache,
sweet potato doughnut, pecan granola
Tea, Coffee & petit fours
£30 cash donation on the night. All monies raised on the evening will be donated to the Springboard charity
I have created tonight’s menu to be completely plant-based in order to minimise food waste and highlight sustainability and its impact on the environment. Our food philosophy starts with respecting the ingredients and understanding where they come from.
The menu is also about eating seasonally, therefore the ingredients have been locally sourced, making use of some the excellent produce in and around Oxfordshire, helping to lower greenhouse gas emissions.
RSVP to Verity Donovan: verity.donovan@sbs.ox.ac.uk
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