The young blokes had set up our Woolshed as a medieval hall, with candles, swords and banners decorating the six long tables. As our guest were seated, the first course was served - house-made pork sausages, grilled and served on spinach with beetroot relish, again made by the boys. As they mopped up the relish with seeded bread made in our woodfired oven, everyone's glasses were kept topped up by our staff with a wonderful selection of wines from Dal Zotto, long-time supporters of Evolve in the Valley.

The highlight though was the main course of suckling pig - complete with apple in it's mouth - which was paraded around the hall on a board by the boys before it was carved and served with roast beef, Typo broccoli and beans, roast potatoes, pumpkin and a selection of mustards. Finishing the fine dining experience were the spiced custard tarts served for dessert with fresh blueberries.

Evolve Director, Kevin Mooney, thanked our guests and staff Suz, John & Matt presented each of the boys with their own Evolve apron, certificate of completion and a Women's Weekly cookbook. We trust that our guest enjoyed the night and had a chance to meet some of these young men who are making some really positive changes in their lives through Evolve.

Evolve would like to thank Dal Zotto for their support, and for all our guests for giving our lads an audience to their pretty awesome skills.

If you would like to be part of our next Chef's Special - as a guest or a supplier - please subscribe to our email updates, like us on Facebook or follow us on Twitter.