Adrian and Robert Gillman were delighted to offer their premises for the staging of a cookery demonstration by Head Chef Dan Richards on Monday evening.
Dan started his career in catering after a serious injury ended his career at Premiership Rugby Club, London Wasps. After leaving the club, Dan enrolled in the prestigious Westminster Catering College in Victoria, London.
Since graduating from Westminster College, Dan has worked in world famous London restaurants under Celebrity Chef, Marco Pierre White, as well as running 'award winning' kitchens in New York before settling down with his son, Zak, in the Cotswolds.
Dan went on to become Head Chef at Cheltenham's 'The Beehive' and solely gained Michelin recognition before coming to Armagnac Restaurant to indulge in his passion for true French cuisine.
On the evening, Dan and his sous chef Adam Davies prepared a host of delicious dishes in front of a fascinated audience with some help at times from Olivier and Gloucester Rugby team mate, Jordi Pasqualin.
John Robinson of Gillman's, who helped to co-ordinate the event, was delighted with the way the evening progressed.
"It was a fantastic night and the cooking training room was totally packed out. The food was amazing and all the produce was locally sourced. We, being independent, realise the importance of buying locally."
"It was nice to be able to raise money for charity in the process. There was a nice, relaxed atmosphere and it was good to have the rugby players there."
The event was held in conjunction with cookware manufacturer Stellar with the chefs cooking on the latest products from the Neff range and a prize draw was held on the evening in aid of the charity, Hearing Dogs for Deaf People.
