Olleco, the renewables division of ABP has raised a staggering £100,000 to support the catering industry’s first and foremost charity, Hospitality Action.
Olleco is helping the UK’s food businesses to join the circular economy. As well as being the UK’s leading supplier of premium cooking oils and fats, Olleco collects used cooking oil and food waste and transforms it into biofuels, energy and fertiliser. Using the latest recovery technologies, this highly innovative service helps businesses greatly reduce their carbon footprint especially those who use the biofuels to power their operations.
The funds raised are being used by Hospitality Action to transform the lives of people from the industry who experience challenges and find themselves in need. These can range from homelessness and addiction to domestic abuse and life changing illness. Olleco’s donations have helped over 540 families including Simon Holwell’s (pictured). Simon worked for Maison Blanc as a pastry chef until he was paralysed by a spinal infection. When he desperately needed a lightweight wheelchair, Hospitality Action were able to step in and give Simon the freedom, as he puts it, “to start leading a normal life again.”
Mark Lewis, Chief Executive of Hospitality Action says: “Hospitality Action exists to offer lifelines to people who work or have worked in hospitality and find themselves in difficulty or crisis, but we can only do this with the support of the industry we serve. I’m proud of all the people and businesses that help us – and none more so than Olleco, one of our staunchest champions.”
Hospitality Action’s Principal Patron, chef and restaurateur Jason Atherton, says: “To raise and donate £100,000 is an astonishing gift, one which the whole team at Olleco should feel very proud of. The fact that they are doing so by collecting and recycling foodservice waste makes this a win-win for the industry.”
Robert Behan, CEO of Olleco says: “We’re delighted to be able to support the amazing work of Hospitality Action. Our business depends on people in the hospitality industry and we are dedicated to giving something back to them when they fall on hard times. We’re not doing this for commercial reasons, it’s simply the right thing to do. And, like me, our customers can take real satisfaction from the fact we’re not just safeguarding the environment, we’re also helping to look after our colleagues and friends now and into the future.”
Click here to see Olleco’s video.
The type of experience money can’t buy
One of the amazing things about HA is the lengths our supporters will go to in order to create wonderful fundraising events. Experiences that are so unique and special you simply couldn’t buy them anywhere else for all the money in the world. Our Christmas dinner is just one example, bringing together some of the biggest names in European cuisine. If you want to be part of this evening there are just a handful of tickets left, get yours here. The event takes place at Chino Latino at Park Plaza London Riverbank at 7pm on Monday November 26th.
As if having the legend that is Raymond Blanc cook for you isn’t enough – he’s also bringing along some of his protégés and the people he has influenced. All superstars in their own right.
Let’s start with the three musketeers themselves
Raymond Blanc OBE, Benoit Blin & Gary Jones Best-selling author and star of numerous television programmes including the BBC’s ‘Kew on a Plate’ and ‘Kitchen Secrets’ Raymond Blanc OBE has nurtured some of the country’s most respected chefs and 34 of his protégées have gone on to win Michelin stars for themselves. Monsieur Blanc’s Executive Head Chef, Gary Jones has led the kitchen brigade at Belmond Le Manoir aux Quat’Saisons since 1999 and his Chef Pâtissier Benoit Blin has twice been a judge on the BBC2 Bake Off Crème de la Crème programme and more recently Channel 4s Bake Off, The Professionals. These three are the powerhouses behind Le Manoir ensuring the hotel retains its much-coveted stars and topping The Caterer’s Hoteliers Hotels power-list for the second year running. And they could be cooking for you.
Meet the rest of the dynamic half-dozen behind the stoves.
Robin Gill In 2013 Robin opened The Dairy which has reached number nine in The National Restaurant Awards, the top 50 in the Good Food Guide and was awarded a Bib Gourmand this past September. Robin has also opened the popular Counter Culture and Sorella restaurants and has received the Good Food Guide Chef of the Year award and has also acted as a judge on MasterChef Ireland.
Aggi Sverrisson Iceland-born Aggi has spent time at the Michelin-starred restaurant Pétrus, the highly acclaimed Léa Linster in Luxembourg and of course, at the two Michelin-starred Belmond Le Manoir aux Quat’Saisons. His own flagship venture, Texture Restaurant, was voted The Independent’s New Restaurant of the Year in 2007 and received its first Michelin star in 2010.
Werner Seebach The evening will be hosted by Executive Group Chef Werner Seebach of Chino Latino who will prepare the delicious canapés and petits fours. Werner joined Chino Latino at the Riverbank Park Plaza hotel as Head Chef before being appointed Group Head Chef for Chino Latino London, Leeds, and Nottingham, winning a Catey award for Best Restaurant Team Of The Year.
This promises to be one of the culinary events of the year with some of the biggest chefs on the scene all behind the stoves together. Raymond will be conducting a live Q&A so you can find out some of the secrets to his success at first hand.
The last few tickets are on sale now, make sure you bag one while you can!