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Staff members from a ‘café with a conscience’ run by islanders with learning disabilities swapped lattes and macchiatos for Michelin stars as they served up a three-course meal at a fine-dining establishment.
Over the course of last Thursday evening, 50 lucky guests were treated to a range of flavours from ham terrine to saffron tagliatelle topped off with a lemon tart, chocolate brownie or cheese.
But there was something different about this meal to the usual Samphire fayre.
Video: Beresford Street Kitchen staff took over Samphire for an evening.
While the restaurant’s team were on hand to help, the foodie treats were primarily dished up and delivered by chefs and front-of-house staff from Beresford Street Kitchen.
Having learned many hospitality skills over the course of their time working at the social enterprise on its eponymous street, the group were invited to apply their skills in a more formal setting.
Ahead of the evening, they underwent training with Samphire’s team in order to learn how to put a silver service spin on the skills they’d acquired so far.
As the evening got underway, Express caught up with Helen, who said she was finding it “very enjoyable” serving dishes to guests.
Pictured: Helen collecting a fresh dish from the kitchen, ready to be served to guests.
“I’ve learned how to serve tables properly and how big this place is really good… It’s very fast, faster than what we do at BSK… BSK is quite small and not so busy, and here it’s really busy,” she explained.
With the kitchen team having done such a good job, Helen joked that the sight and scent of the food was making her feel “very” hungry.
That was less of a problem for Rachel, who had wisely eaten in advance before performing her front-of-house duties.
She described the evening as “great”, adding: “It’s very challenging and I’m getting used to the idea of serving customers, and it’s a great opportunity and it’s helping me get to know other people.”
Her favourite thing she’d learnt? “I have learned to serve customers with a smile on my face and I hope that I’ve done a good job.”
For Jennifer, who recently was awarded a promotion, said her highlight was “giving out the cocktails” – tangy Cosmopolitans that have now been added to Samphire’s permanent menu with £1 from every sale going to BSK.
A raffle also took place over the course of the evening, helping the evening to raise a total of £2,000 for BSK, which is backed by charity Aspire.
Roast tomato soup, confit pepper and burrata on toast, pesto
Ham terrine, remoulade, brioche, apple
Smoked salmon, crème fraiche, granary bread
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Chicken, pearl barley, cabbage, truffle sauce
Cod, oyster and wasabi sauce, pak choi, wild rice
Saffron tagliatelle, mushroom, tarragon, salsify
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Lemon tart, crème fraiche
Selection of cheese, bread, chutney, grapes
Chocolate brownie, vanilla ice cream
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