Last month we catered for 340 guests at the annual Princes Trust Diamond Ball in Liverpool's historic St George’s Hall.
The evening began with guests enjoying a Laurent-Perrier champagne reception followed by a four course dinner created by our talented chefs. Fresh smoked salmon terrine was to start, followed by Roast medallion of Welsh beef loin for main or mushroom Wellington for the vegetarian guests - finished with festive sticky toffee pudding and candied winter friuts.
The event raised more than £100,000 with the generous funds going towards supporting the charity’s work with thousands of disadvantaged young people across the region, helping them obtain work, training or education.
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