Supporters

TSN is most grateful for the support it has received from a variety of sources over the years from local businesses to key individuals volunteering their time.

Worthy of particular note are Norwich Print Solutions, who help produce hard-copies of our renowned newsletters, and Sarah Daniels at the Red Cat Partnership who has gone on to help mastermind the Dinner with a Difference event first trialled at Norwich Science Festival in October 2017.

We copy below a blog post written for Norfolk Network by Sarah about this event .. (first published www.norfolk-network/blog ).

In 2019, TSN acquired a new Skeleton for the Kit Club thanks to the fundraising success of Dinner with a Difference to date - read more here

I love Food, and I love Science so when I met Phil Smith of the Teacher Scientist Network at the Launch of last year’s Science Festival we hatched a plan. A meal that was truly something different for Norwich. An evening that encompasses a fabulous feast of locally sourced food with a grown-up learning element; whilst you are eating you will learn about what, why and how you eat! It will be all the best bits from the Science labs back at school and no lab coats!
The event is a collaboration between the RedCat team, the Teacher Scientist Network and extraordinary local chef Scott Taylor of ICE Cookery School and Shop in Bury St Edmunds.
They have a plethora of experiments- some of which we are using for the Dinner.  We have had great fun just planning the event – there is just so much to cover, and experiments need to fit the audience!
Scott has had an impressive career; he has worked at Maison Chocolat before joining Ring and Brymer, cooking for prestigious events including state banquets and dinners at 10 Downing Street. He then moved on to Gardner and Merchant working at The Aubergine with the infamous Gordon Ramsay.
Scott has also worked for the Walnut Tree in Abergavenny under Franco Taruschio, for Lord Beaulieu at the impressive Montague Arms and at the Master Builders House Hotel under Michelin starred chef Kevin Mangeolles. He then moved back to Suffolk to become senior chef for the opening of the Ickworth Hotel under Michelin starred chef Adam Abbot. As Head Chef for the Elveden Estate, Scott implemented complete farm to fork values and nose to tail butchery.
Scott is now Development Chef for the ICE cookery school and development kitchen, and has the pleasure of working with some of the best restaurants and chefs from around the world. Scott was our natural choice to assist with this event!
The entertainment begins on arrival with a look at Bubbles in Drinks! What could we be drinking? (it’s locally sourced from Norfolk Network supporters Adnams)
We will be challenging attendees’ concept of taste and flavour with a pre-starter experiment; the first course features some very distinct locally grown and harvested elements!
After the sumptuous main course which has its very own distinct learning element we move on to the desert. After a very thorough Risk Assessment we will be making our own unique Frozen Desserts.
The evening concludes with a special look at coffee- as you would probably expect! It really is going to be a Dinner with a Difference!

The event takes place at No8 Thorpe Road, Norwich, the home of the RedCat Partnerships.

More about our VOLUNTEERS here