QMYOU Alumni Magazine Issue 75 - Page 8

Albert Roux Dinner HITS the mark O ne hundred guests were treated to a glittering formal black tie champagne reception and dinner hosted by the world renowned chef, Albert Roux OBE. The event, which was held at QMU in May, involved a galaxy of Scotland’s culinary stars from many of the country’s best restaurants, supported by a number of talented QMU students. The event, which was a celebration of both food and culture, showcased a number of the University’s specialist areas. Hospitality, costume design & construction, and film & media merged to create a dramatic and memorable occasion for all involved. for HIT Scotland and QMU student led- projects. The charity, HIT Scotland has helped those training to enter the industry and those already within, to realise their full potential, and we are delighted that this Roux dinner is in support of HITS’ important work.” The second Albert Roux Dinner was supported by Andrew Fairlie (Restaurant Andrew Fairlie, Gleneagles), Martin Wishart (Restaurant Martin Wishart, Edinburgh and Martin Wishart at Loch Lomond), Dominic Jack (Castle Terrace), Derek Johnstone (Chez Roux, Greywalls, Gullane), Brian Maule (Brian Maule at Chardon d’Or, Glasgow) and Malcolm Webster (The Square at The Sheraton). Trevor Laffin pointed out: “We wish to recognise all our food producers, suppliers and wine merchants who have given so generously to this event, as well as Andrew Wilson Caterhire; Stems for the beautiful floral arrangements; and Sound and Vision for the lighting.” Young chefs from these restaurants, assisted by QMU students, prepared, cooked and presented a wonderful meal using local Scottish produce. The food and wine was served by hospitality students who trained especially for the event. The dinner differed from last year with some of the guests being able to enjoy the company of guest chefs at hosted tables – this helped to create a unique dining experience. Trevor Laffin, Head of the Business, Enterprise and Management Division at QMU, explained: “The Albert Roux Dinner not only provided an outstanding hands- on learning and networking opportunity for our students, it also raised vital funds 8 The fundraising auction created a real sense of excitement and concluded the evening in a frenzy of bidding. The winners were able to go home in the knowledge that their generous support had netted them a future extravagant gourmet experience. One of the most sought after prizes was ‘Le Gavroche Experience’ – Albert and Michel Roux offered a week’s hands-on cookery at the two Michellin star Le Gavroche in London, concluding with dinner for the prize winner and partner – a once in a life-time experience. QMU would like to thank Albert Roux; Glen Watson and Steven Doherty who supervised the QMU kitchen at the event; and all of the chefs; producers; suppliers; guests; staff and students who contributed to the success of the evening. QMYOU / Sustainable Business and Creativity & Culture The Albert Roux Dinner raised £21,445 from the sale of tickets, the raffle and auctions. The money will be split equ ǒ&WGvVV7GVFV@&V7G2BRBFP7FƗGGW7G'G'W7@B66FB