Sauce Supper Club will host a one-off dining experience to raise much needed funds for hospitals and specialist departments who helped much loved chef Matt Davies following his accident at The Moat House, Acton Trussell in 2017.
Taking place on Monday June 24th at UCB Birmingham, chefs Tom Brown, Cornerstone Restaurant, Glynn Purnell, Purnells Restaurant, Luke Tipping, Simpsons of Edgbaston, Jonathan Howe, Lumiere Restaurant, Aktar Islam, Opheem Restaurant and Adam Bennett, The Cross at Kenilworth assisted by Andreas Antona will cook one course each on the evening.
Matt Davies, Vice President of the British Culinary Federation, is a much loved chef who prior to his accident was responsible for an 80-strong brigade, spread across six Michelin Listed and Multi AA Rosette fine dining sites in Staffordshire, managing 1000 daily covers, taking in everything from fine and modern UK and European cuisine, right through to country cooking and gourmet burgers.
Matt started his career as a stagiaire in 1984 at the Savoy in London prior to spending eight years under the wing of Michelin starred chef, Andreas Antona of Simpsons Restaurant. The passionate West Midlander can list mentor, competition judge and dedicated supporter of local cooking talent as unofficial job titles on his impressive CV.
Matt’s philosophy on being a chef is that it is not just a profession it is a passion, a way of life that drives you to strive to be the best you can.
“After suffering life changing trauma, I would like to thank the very special people and their corresponding Charities by holding a Charity Dinner to raise much needed funds to carry on helping other people in the future.
I am humbled to introduce to you, some of my dear friends, who have given up their personal time to produce a very special 6 course Charity Dinner at the UCB Birmingham.” Matt Davies.
Tickets cost £100 + VAT to include a welcome drink and a six course tasting menu and can be purchased from www.saucesupperclub.co.uk