A very special night at the Imperial Hotel

02 November 2023

Guests enjoyed an evening to remember on Wednesday 1st November here at the Imperial Hotel when Daniel Smith (Chef Patron at the Ingham Swan & Wildebeest), Richard Hughes (Chef Patron at Assembly House), Mark Dixon (Chef Patron at Kings Arms Fleggburgh), Simon Wainwright (Chef Patron at SW1) and the Imperial Hotel’s own Executive Chef Peter Clarke, prepared a fabulous six-course dinner to celebrate 90 years of the Imperial Hotel and to raise funds for Prostate and Breast Cancer Charities in memory of Roger Mobbs. The event, attended by 90 guests, raised over £7000 for Prostate and Breast Cancer Charities.

As many people may remember, Richard, Daniel, Mark and Simon all spent time during the early years of their careers working here in the Imperial Hotel’s kitchens, under the management of Nick’s father, Roger Mobbs. When Roger sadly died earlier this year, Richard, Daniel, Mark and Simon, together with our very own Peter Clarke, determined that they wished to return to the hotel’s kitchens to honour him, and to celebrate 90 years of the Imperial Hotel, by giving of their time freely to raise funds for the charities through this event.

Nick hosted the evening and following each course, each Chef recounted stories of their time working with “Mr”, as Roger was known, together with insight into their dishes and the wine paired with them. The anecdotes were warm and funny, having the audience roaring with laughter, and it was clear just how much Roger meant to each of them. The assembled team of Chefs ended the evening by raising a bottle of Holsten Pils to toast Roger’s memory – his beer of choice drunk at the end of each shift.

Thanks to the incredibly generous sponsorship of our suppliers, the wonderful support of our guests and the outstanding support of the Chefs, we raised over £7000 for the charities through the event. And we were humbled to receive a further donation of £250 to each charity from Great Yarmouth Lions Club too. We would like to thank every one involved in the event from the bottom of our hearts and we very much hope to be able to welcome everyone back again ten years from now for our 100th celebration.

Grant said “The Imperial Hotel, and its restaurants, have long been synonymous with great food and many esteemed Chefs learned and honed their skills in the kitchens here, most notably under the tutelage of Nick’s father, Roger. We are delighted that Daniel, Simon, Richard and Mark took the time to return to their former training ground to join Peter to come together to cook for this very special occasion. It was a wonderful night indeed and one that will linger long in people’s memories. We were thrilled to raise so much money for the charities, thanks to the generous sponsorship from our suppliers and the support of Richard, Daniel, Mark, Simon and Peter. And we were humbled to receive a further donation of £250 to each charity from Great Yarmouth Lions Club too.”

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Imperial Hotel Celebration Dinner, Wednesday 1 November 2023

Champagne Reception

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Selection of Canapés

Prepared by Peter Clarke, Executive Chef Imperial Hotel

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Country-style Pâté

Textures of apple, baby leaf, sweet mustard dressing and sourdough croutes

Prepared by Peter Clarke, Executive Chef Imperial Hotel

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Roast Cod

Potato & crab risotto, brown shrimp beurre blanc, puffed potato & leeks cooked over coals

Prepared by Daniel Smith, Chef Patron at the Ingham Swan & Wildebeest

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Roasted Fillet of Beef

Jerusalem artichoke, fondant potatoes, truffled hollandaise & Bordelaise sauce

Prepared by Mark Dixon, Chef Patron at Kings Arms Fleggburgh & Simon Wainwright, Chef Patron at SW1

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Black Forest Gateau Opera

Clotted cream ice cream, cherries, Kirsch syrup, yogurt

Prepared by Richard Hughes, Chef Patron at Assembly House

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Coffee & Roger’s Delight

Prepared by Richard Hughes, Chef Patron at Assembly House

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~ WINES ~

Champagne

CH. de L’Auche

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A very special night at the Imperial Hotel