Quo Vadis hosts a stellar line-up of guest chefs

Head chef Jeremy Lee is joined by London’s crème de la crème for a series of gastronomic feasts

Quo Vadis will host a number of guest chefs in 2019, including Lee Tiernan (seen here with Quo Vadis head chef Jeremy Lee), Henry Harris and Alex Jackson
Quo Vadis will host a number of guest chefs in 2019, including Lee Tiernan (seen here with Quo Vadis head chef Jeremy Lee), Henry Harris and Alex Jackson | Image: Nicky Kelvin

2019 will see Quo Vadis head chef Jeremy Lee welcome a stellar cast of chef friends into his kitchen for a series of dining experiences.

The culinary events will mark special occasions such as Burns Night and Valentine’s Day
The culinary events will mark special occasions such as Burns Night and Valentine’s Day | Image: Nicky Kelvin

The events kick-off on January 25 with an evening entitled BAM Burns QV, which promises a contemporary take on the traditional Scottish celebration with Black Axe Mangal’s Lee Tiernan at the helm. Tiernan will put his own creative spin on the menu with untold surprises, but will leave the obligatory “neeps and tatties” accompanied by "haggis and bagpipes" to Jeremy Lee.

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On Valentine’s Day, Jackson Boxer and Andrew Clarke – who were described as 2018’s hottest chef duo and are set to open new restaurant Orasay in Notting Hill this year – promise a seductive menu for the most romantic evening of the year, while Henry Harris will host his first guest supper at Quo Vadis on March 13, bringing to the pass skills and experience from Bibendum, the much-missed Racine, and from his current directorship at Clerkenwell’s award-winning The Coach and Maida Vale’s The Hero of Maida.

Tickets will be available a month in advance of each event, priced at £55 per person
Tickets will be available a month in advance of each event, priced at £55 per person | Image: Nicky Kelvin

Moving on to April 3, Alex Jackson, former head chef at Dock Kitchen and Rotorino, will bring a taste of southern France to Soho as showcased in his restaurant Sardine. Last but not least, part one of the series wraps up on May 1 with Tom Hill, co-founder and executive chef of Ducksoup, who promises an evening of “honest and straightforward” food. Details of part two will be announced later in the year.

Jeremy Lee with Olia Hercules at a previous Quo Vardis event
Jeremy Lee with Olia Hercules at a previous Quo Vardis event

Tickets for the experiences – available one month in advance of each event – are priced at £55 per person including dinner and a welcome drink.

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