Laurelvale players and officials had points of a different kind as the target during a recent Hell’s Kitchen-style fundraiser.
Two teams stepped up to the table to tackle a cooking contest as part of the Mid-Ulster Football League outfit’s special function.
The evening in the Scrumee At The Park restaurant - under the guidance of head chef Andrew Forker - attracted support from over 100 hungry guests.
The committee team of Gareth Thornbury, Mark Topley and Ryan Conn produced a winning menu compared to the efforts of players Stuart McClelland, Jim Wilson and Stephen Whitten.
Guests had to vote on each course, with the scores falling in the favour of the committee thanks to winning options of chicken caesar salad (starter) and sticky toffee pudding (dessert). The most popular main was the players’ beef brisket.
Other menu choices were salmon parfait, chicken supreme and chocolate roulade.
All six promising chefs spent weeks working under Forker’s tutelage leading up to the big night.
“It was a brilliant night, with rave reviews from the guests and a superb effort by the chefs,” said Laurelvale manager Mark Robinson. “Credit to the six guys who stepped forward to take up the challenge.
“They devoted a lot of time in advance with Andrew and, on behalf of the club, our thanks go to the head chef and his Scrumee At The Park staff for such wonderful co-operation.
“Everyone had a cracking night and it was a great club event, with 116 guests each paying £25 per head for the champagne reception and meal.
“It was first-class fun but Andrew’s professional approach ensured every dish that left his kitchen hit the right standard.
“It is certainly something we will run again in future, with the committee members looking a chance to defend the title.
“We also plan on building on those links with Scrumee At The Park.”