For the 14th year running, we were delighted to support the George Watsons Family Foundation Caritas dinner on October 28th by managing and cooking for the event, which this year, had a double theme.

The evening was a celebration of four former pupils’ conquering of Everest, and with two of the intrepid team sharing their experience and the presence of host Cat Cubie, BBC Scotland weather girl, we warmed to the theme of Climate and Achievement and put together a menu which we had a lot of fun with. . .

Not for us the boil-in-the-bag rations of your average climbing expedition. Our Base Camp starter was a Smoked Salmon Igloo served with the strangely addictive Horseradish Icecream and for a touch of Southern heat, guests knocked back a chilled yet spicy shot of Gazpacho to steady their nerves for the fundraising auction.

Half way up the ascent, a main course of Craggy Beef Boulder complete with Rock Dumplings (actually light as a feather what with the altitude and all) came to the table with hill walkers’ flasks of ‘Bovril’ (in reality a yummy jus). That’s the sort of caper we can never resist. After all, we were back at school. . .

At the summit, Four Seasons in One Glass was a beautiful combination of rhubarb and champagne compote (spring), rose petal and raspberry marshmallow (summer), plum panna cotta (autumn) and coconut and white chocolate frost (bit of a cheat, but let’s call it winter).

The conventional after dinner mints were replaced by – what else? – Kendal mint cake. Thanks to all who contributed to raising funds for children from a less privileged background to attend George Watsons.

For more pictures from the event please visit our Facebook page here.

Intrigued by the menu? - hear from our Executive Development Chef, Robbie Gleave - on Youtube here - where he describes in detail how he developed this inspring menu in celebration of achievement and climate.