Michelin-starred charity night raised almost £3,000

On Tuesday 3rd June 2025, Newcastle and Stafford Colleges Group (NSCG) welcomed four of the UK’s most celebrated chefs to the Riverbank Restaurant at Stafford College for a special charity dinner, which raised an incredible £2,900.

The event was led by Staffordshire’s own Matt Davies, multi award-winning former chef and Vice-President of the British Culinary Federation. He was joined by close friends Tom Shepherd, owner of Upstairs, the only Michelin-starred restaurant in Staffordshire, Ed Warren of Warren’s Restaurant and Sam Large, Head Chef at model Jodie Kidd’s pub, The Half Moon in Kirdford.

The event was held in support of the Plastic Surgery Department at Queen Elizabeth Hospital in Birmingham, which provided care to Matt following a severe electric shock injury that caused extensive damage to his left arm. Over a seven year period, he underwent 70 operations in an attempt to save the limb. However, due to chronic pain and recurrent infections, Matt’s left arm was amputated in 2024.

The sell-out evening welcomed guests to the Riverbank Restaurant, where the chefs worked side-by-side in the kitchen with selected NSCG Stafford College Catering students, who had the opportunity to assist throughout the evening.

Guests enjoyed a seven-course fine dining tasting menu, beginning with snacks including polenta fritter with chorizo mayonnaise and manchego and wild mushroom croustade with pickled shallot and tarragon.

This was followed by confit shallot brioche with preserved wild garlic butter and a starter of whipped goat’s cheese, heritage beetroot, beetroot ketchup, honey, pistachio and watercress.

The fish course featured Cornish cod with Champagne sauce, English asparagus and confit lemon, followed by a main of summer lamb with carrot, black olive and lamb vinaigrette.

Dessert offered a creative take on strawberry jam with burnt toast and brown butter, concluding with buttermilk caramel chocolates, gooseberry and tonka bean pâte de fruits and a lemon madeleine.

Chef Matt Davies, Vice-President of the British Culinary Federation said: “I was honoured to be back in the kitchen, it was a phenomenal evening, cooking with my dear friends too, but to raise an amazing £2900, is absolutely incredible, the Queen Elizabeth Hospital is so close to my heart due to me receiving and continuing to receive lifesaving care.”

Richard Allen, Chef/Lecturer and Riverbank Restaurant Manager at NSCG Stafford College said: “The event was an amazing opportunity for our students to work alongside some top Chefs from the Hospitality Industry and at the same time raise money for such an deserving charity, it was incredible to see so many customers enjoying the Riverbank on such an important night.”

The evening also saw a raffle take place with prizes including a £100 voucher for Warren’s Restaurant and Bar or The Acorn, Afternoon tea for 2 at The Tawny, a 3 course meal with wine at the College’s Riverbank Restaurant and a £50 voucher for Lowe’s on Carter Street.

Charlotte Schofield, Director of Fundraising at University Hospital Birmingham Charity said: “It was a phenomenal evening at The Riverbank Restaurant at Stafford College with our amazing fundraiser Matt Davies. To see Matt back in the kitchen alongside his fellow chef friends, after 8 years of operations and continuous pain, was incredible and heart-warming.

The food was exceptional thanks to the amazing Chefs and team at Stafford College. We are truly grateful to everyone who made the event possible and to those who attended and raised vital funds to help us support patients, their families and staff at Queen Elizabeth Hospital Birmingham.”

If a career in Catering and Hospital is your dream, find out how you can make it happen at NSCG: https://nscg.ac.uk/study/course-departments/hospitality-catering