Fundraising dinner at Pensons
I am delighted to have been invited to collaborate with Head Chef Lee Westcott at Pensons on Wednesday 25th September. Together with Tom Phillips, Head Chef at Restaurant Story, we will be serving a seven-course dinner with all profits going to Bocuse d’Or UK.
The one-off collaborative menu will be made up of innovative, unique dishes that showcase the highest quality seasonal produce sourced from the surrounding Netherwood Estate and the local area. Lee, Tom and myself will each be creating one snack and two courses.
The menu will also include a wine flight, carefully put together by renowned London wine merchants, Justerini & Brooks and David Durack, Pensons Restaurant General Manager, and designed to complement each course.
Tickets are £180 and include a seven-course meal, matching wine flight and service.
Bocuse d’Or is the world’s largest and most prestigious cooking competition.The Bocuse d’Or UK Academy was launched in October 2017 to support Team UK’s determination to reach the podium. The next UK candidate will be selected at The Restaurant Show in London on Monday 30 September.
