Eight Great British courses, seven great chefs, one great cause
Top chefs cook together to create one-off dining experience in aid of Meningitis Now
Seven top chefs from some of Britain’s great restaurants are cooking together to create an exceptional dinner to raise awareness and money for the charity Meningitis Now. They include Bret Graham of The Ledbury, Russell Bateman of Collette’s at the Grove, Mark Jarvis from Anglo, Tim Spedding of P Franco, Ben Murphy from The Woodford, and Andy McFadden of Pied à Terre. They are all involved in a Great British Menu-style event to be held at Westminster Kingsway College on November 11th.
The seventh chef is newcomer Joe Allen, who is organising the event in memory of his late brother, Tom, a pub manager who passed away from acute bacterial meningitis in 2012, aged 24. “He was passionate about the hospitality industry and a couple of good friends suggested we hold a charity event to help raise awareness for the disease,” Joe says. “In a matter of months we held a dinner that raised nearly £10,000. This year will be the fourth event. It’s not only about raising funds, though that’s vital, it’s also so important that people know about the disease and just how deadly it can be.”
How does Joe manage to get so many great chefs involved? “The support from these guys has been brilliant. Some have been directly affected by meningitis and all of them give their time freely and willingly.
“This really is a one-off dining experience, where all these brilliant chefs will create fabulous courses.”
As well as getting a dinner money can’t buy, the 100 lucky ticket holders to the event get to take part in a charity auction that has some brilliant prizes, ranging from dinners in restaurants such as Trinity, Temper, Picture and The Woodford, to a £500 set of chef’s knives donated by tableware specialist Parsley In Time.
If you’d like to help, either with a charity donation or an auction gift, or to find out about tickets (which are severely limited), contact Joe direct by email via email@example.com.
Canapés from Russell Bateman are: Smoked Ham Hock, Carrot and Ginger Seaweed Tapioca, Cured Salmon, Cucumber and Roe Bread from Mark Jarvis at Anglo: Light Sourdough with Yeast Butter Amuse also from Russell Bateman: Pumpkin, Mushroom and Brown Butter Starter from head chef Ben Murphy of the Woodford : Lobster, Strawberry, Red Pepper, Tomato Fish Course from Andy McFadden at Pied A Terre: Cornish Hake, Seaweed, Celery, Clams and Fennel Main Course from Brett Graham of The Ledbury: Short Rib of Ruby Red Beef, Potato and Truffle Cream, Kale and Smoked Bone Marrow Pre Dessert also from Mark Jarvis: Sea Buckthorn, Horseradish and Toasted Rye Dessert from Tim Spedding at P Franco: Burnt Mandarin with Ewes Milk Yogurt