Great Britain Dinner
Bailliage of Solent
Chichester, November 1, 2018
Putting on the Ritz

There is no greater way of encouraging tomorrow’s Chefs, Sommeliers and Front of House staff than to ask them to prepare and serve a dinner under the watchful eye of one of the industry’s giants.

Chichester College’s students were given just such an opportunity when Giles Thompson, former Executive Chef at The Ritz, helped them create a dinner of superb quality.

Giles, now owner and Executive Chef of The Earl of March at Lavant, was determined to sprinkle some nostalgic magic on the occasion as well.

Under the title ‘Putting on the Ritz’ he drew on the hotel’s menu archive from 1978 for his inspiration. An impressive flight of wines perfectly accompanied each course.


The Earl of March crostinis
Spring’s smoked salmon, dill créme fraiche
Cured ham, black olive tapenade, basil
Roast Mediterranean vegetables, rocket pesto
Wiston Estate Brut Sparkling - West Sussex


Timbale of crab
lobster, crayfish, watercress sauce
Bourgogne Chardonnay ‘Cuvée des Chanoines’ - Maison Jaffelin

Tournedos Rossini
potato galette, buttered seasonal greens
Château Ferrande - Graves, Bordeaux

Dark and bitter chocolate fondant
Quinta do Portal Moscatel Reserva - Douro, Portugal

Coffee and petits fours

Giles and a member of his team were with the students all day demonstrating and mentoring. They also had the support of College Head Chef Sean Denny who was a Bailliage of Great Britain participant in the International Jeunes Commis Rôtisseurs Competition (now Jeunes Chefs Rôtisseurs) back in the 1980’s when working with Anton Mosimann at The Dorchester.

Hosted in association with the Chaîne in the College’s impressive “Sixty Four” restaurant and bar, members and guests enjoyed a feast.

At the heart of Chaîne philosophy is the encouragement of young talent in the catering and hospitality field. Giles said: “We thought we would have an educational evening to pass on some of our skills to the upcoming generation of Chichester chefs at the college. We wanted to “Put on the Ritz”, show them some real classics, really take things back to basics. So, no foam or floss!”

Ed: with thanks to The Chichester Observer’s write up of the event