The 2015 Chatham House Prize was awarded to Médecins Sans Frontiéres (MSF) in recognition of its work in combating the 2014 Ebola outbreak in West Africa. The award was presented by HRH the Princess Royal to Dr Joanne Liu, International President of MSF, at a dinner and ceremony at Plaisterers’ Hall.
The Chatham House Prize was launched in 2005, and is awarded to the person or organization that is deemed by Chatham House members to have made the most significant contribution to the improvement of international relations in the previous year. The winner is presented with a crystal award and a scroll, signed by Chatham House’s patron, Her Majesty The Queen.
Guests were welcomed to the event with a selection of canapés including lamb shepherd’s pie croquettes, seared tuna with spicy cress and radish, beetroot and red onion tarte tatin, baby pumpkin risotto cakes and English goat’s cheese with slow roasted tomato.
After accepting the Chatham House Prize on behalf of MSF, International President Dr Joanne Liu made a passionate call for political responsibility and urged Europe and North America to reject short-sighted policy responses to humanitarian crises.
Guests were seated for a meal, which began with a starter of olive oil poached salmon, served with wasabi sushi rice, infused cucumber and watermelon, with a Japanese dressing, or an option of cherry tomato tart with olive tuile, basil, tomato mousse and pesto dressing.
The main course was aged beef striploin, with roast beet tops, turnips and a truffle pommes purée, or a vegetarian alternative of open lasagne, with artichoke and wild mushroom, served with a tarragon sauce. The meal ended with a stunning dessert of warm raspberry financier, with cinnamon jelly, raspberry gel and a raspberry jus.
Guests were seated for a meal, which began with a starter of olive oil poached salmon, served with wasabi sushi rice, infused cucumber and watermelon, with a Japanese dressing, or an option of cherry tomato tart with olive tuile, basil, tomato mousse and pesto dressing.
The main course was aged beef striploin, with roast beet tops, turnips and a truffle pommes purée, or a vegetarian alternative of open lasagne, with artichoke and wild mushroom, served with a tarragon sauce. The meal ended with a stunning dessert of warm raspberry financier, with cinnamon jelly, raspberry gel and a raspberry jus.
Plaisterers’ Hall is the perfect place to reward and celebrate the stars of your industry. The prestigious Great Hall, with its glittering chandeliers and corniced ceilings, speaks of the grandeur of a bygone era.
