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UK chocolatier Damian Allsop supplied the G20 leaders with a touch of cacao luxury at the dinner hosted by Prime Minister Gordon Brown at 10 Downing Street on 1 April.
The diner was organised and created by Jamie Oliver and a team of his chefs.
Allsop said of his involvement: “About two weeks ago we got a call from Jamie’s head chef, saying he wanted to showcase British talent at the dinner and asking us to do some chocolates.
“I thought it was an April Fool at first. It’s the first time we’ve ever done anything for 10 Downing Street – hopefully the chocolates inspired them to do something positive.”
Allsop’s chocolate fillings are unusual in being water, rather than dairy, based. Those he supplied in his G20 goody box were salty liquorice, peanut, muscovado caramel, freeze-dried raspberry and fresh mint.
Contract caterers caught up in G20 protests >>Hospitality industry braces itself ahead of London G20 summit >>Damian Allsop, chocolatier - an interview >>G20 – “Feast or Famine” for hospitality sector? >>
By Joanna Wood
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Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
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