Twenty of the UK’s most celebrated chefs – with a combined 15 Michelin stars between them – will come together for one night only on Monday March 6 for Who’s Cooking Dinner?, a fundraising feast in support of leukaemia and blood-cancer research charity Leuka.
Begun in 1998 by The Providores and Tapa Room chef Peter Gordon after his sister underwent a bone-marrow transplant a few years earlier, the event (£7,000 for a table of 10) is taking place at the Four Seasons Hotel London at Park Lane, and its stellar line-up will include Tom Kerridge, Hélène Darroze, Ashley Palmer-Watts of Dinner by Heston Blumenthal, Mark Hix, Angela Hartnett, Nuno Mendes of Chiltern Firehouse and Giorgio Locatelli, each of whom will prepare a multicourse meal, complete with wine pairings.
Diners will be randomly assigned to a chef’s table, and while all of the cooks will be working from a single kitchen, each will be on a mission to outdo the others. “There is a real camaraderie, but there’s also intense heat,” says Gordon. “These chefs are out to impress.”
A first course of king crab with apple miso, seared chutoro, oscietra caviar and a sushi selection awaits those being served by Zuma’s Rainer Becker, followed by roasted lobster with green chilli and garlic hojiso butter, and then a main of Japanese wagyu beef with truffle, eryngii mushrooms and fresh wasabi, garnished with sweet potatoes and ginger teriyaki. At Angela Hartnett and Neil Borthwick’s table, guests will dine on sea bass sashimi, jalapeño, apple and calamari, followed by cod with confit fennel and caviar, a main course of venison haunch and a dessert called rum and raisin financier with orange yoghurt ice cream.
The night is also supported by Chris Corbin of The Wolseley, who is Leuka’s chairman and was himself diagnosed with chronic myeloid leukaemia in 1994, before making a full recovery. “Every year we are blown away by the world-class talent in the room,” says Corbin, “and by the generosity towards a cause that is so deserving.”
“Not only is this one of the most worthwhile causes,” adds Kerridge, “it is also one of the most fun annual events; we all get together, cook a lot and laugh – I can’t wait.”