Silent auction raises £7,500 for Durrell Wildlife Conservation Trust
16 November 2015
Guests at The Atlantic Hotel’s inaugural Eat Jersey Food Festival have raised £7,500 for Durrell Wildlife Conservation Trust.
The hotel hosted a silent auction at last week’s Eat Jersey Food Festival, raising funds for charitable partner, Durrell. Bidders were in with a chance of securing one of many exceptional lots, including a kitchen masterclass with Executive Head Chef Mark Jordan, followed by a tasting menu at Ocean Restaurant with paired champagnes from Kevin McKee, UK Director for Champagne Taittinger, which alone sold for £1,550.
‘We are delighted that our guests have helped us to raise an impressive £7,500 for Durrell. The silent auction was great fun and we had some fantastic bids, including £1,550 for a masterclass with Mark Jordan,’ said Patrick Burke, Owner and Managing Director of The Atlantic Hotel. ‘We had many generous contributions from our Eat Jersey Food Festival sponsors and from the chefs who featured in our event so I’d like to say a big thank you to all of them.’
The silent auction lots included a two night stay at any Small Luxury Hotels of the World property anywhere in the world, dinner for four at Bohemia, a luxury Christmas butchery hamper from Cimandis, and an overnight stay at the Park Tower Hotel in Knightsbridge including dinner for two at Pascal Proyart’s One-0-One restaurant amongst others.
The inaugural Eat Jersey Food Festival took place at Ocean Restaurant at The Atlantic Hotel and at sister restaurant Mark Jordan at the Beach on 5th, 6th and 7th November and saw acclaimed chefs from across the British Isles and France join Executive Head Chef, Mark Jordan, for a three-day gourmet event designed to celebrate the island’s finest produce. As part of the continuing efforts by The Atlantic Hotel and owner, Patrick Burke, to help put Jersey firmly on the map internationally, this high-profile event offered an array of opportunities to taste the island’s finest produce at its very best, through the talent of some of today’s most renowned chefs.