CELEBRITY chef and restaurateur Antony Worrall Thompson gave a cooking demonstration for charity.
to watch our video report.
He and his wife Jay guided about 40 guests through five dishes in 90 minutes with advice on cooking and sourcing good quality ingredients.
The dishes included stuffed chicken breast, chilled tomato bisque, scallops with a chickpea and avocado salad, seared tuna with Asian salsa and a lemon surprise dessert.
Annie Abbey-Quinn, who lives in Blackmore Lane, Sonning Common, offered her kitchen for the demonstration to raise money for the Elizabeth Voaden Foundation, which raises money for breast cancer research. The demonstration raised £2,000.
Worrall Thompson, who lives in Playhatch and runs the Greyhound restaurant and pub in Peppard, told the audience: “We’re heading into summer eventually so we thought we would do some lighter dishes as we head into the season.
“From my point of view good, honest food is what it’s all about and seasonal where possible. We’ve got quite a lot to do but I’m used to Ready Steady Cook!”
He said that he cooked at his restaurant most days, adding: “I’ve been in this area all my life. My great grandparents bought four cottages by Shiplake Lock and gave one to each of their children.
“I’ve been coming since I was a kid, usually making mischief! We used to live in Shiplake then we got bored of the floods so moved away and now we’re back in Playhatch. We love the area to bits.”
The chef said the charity was a “great cause”.
The foundation donated its funds towards research on dormant cancer cells, which could reactivate when the disease is in remission. It was founded by William Voaden, from Gerrards Cross, after his wife died from breast cancer last year.
Mr Voaden was in the audience and said: “It was an amazing few hours. Jay and Antony were brilliant and very generous by giving a £100 voucher for the Greyhound as a raffle prize.
“The demonstration was a mix of of jokes, advice and answering questions, which showed that people were following. There was a range of abilities from amateurs to really good cooks.
“People were very generous and everybody had a great time.”