Taking place tonight, Wednesday 6 November 2013, from 7pm until midnight at Tanner & Co, 50 Bermondsey St, London SE1 3UD, the Bermondsey Village Harvest promises a stellar line-up of local SE1 chefs, such as Toby Stuart, executive chef for recently re-launched modern brasserie Village East as well as neighbouring British gastro pub The Garrison, Jose Pizarro of Jose Pizarro, Justin Saunders of Tanner & Co and Nicholas Schizas of Nick Crispini's Antico.
Apart from a 3 course dinner which will showcase each chefs signature dishes such as Justin Saunders Bubble and squeek croquettes, confit celeriac and squash with truffled goats curd dressing, Chef Toby Stuart's Venison wellington, creamed celeriac, pickled cabbage, green peppercorn sauce, Wild Girolle Mushroom Risotto (v) by Chef Nick Crispini and Chef Jose Pizarro’s Tarta de Santiago with Lemon Ice-Cream, guests will be treated to an evening filled with entertainment, drinks and dancing – and all in the name of charity! Proceeds from ticket sales, which cost £35, will raise money for local children’s charity Magic Breakfast who deliver free, nutritious breakfasts to 7,500 primary students to help concentrate on learning at school.
Currently at the helm of Village London Restaurant Group’s The Riding House Café, Village East and The Garrison, Toby Stuart began his culinary career working under the tutelage of Michel Troisgros at his three Michelin-starred La Maison Troisgros in Roanne, France, and a season at Troisgros’ Paris restaurant at the Hotel Lancaster and Richard Neat at Restaurant Neat in Cannes. Following this, Stuart spent time at the late Santi Santamaria’s Can Fabes (2*) in Catalonia and Restaurant Michel Bras (3*) in France. Most recently, Stuart was executive head chef at Roux at Parliament Square (September 2010 to May 2013) where he worked closely with industry giants Michel Roux Jnr and Albert Roux. Prior to that, he was senior sous chef at the Michelin-starred Galvin at Windows which he joined after a year in the role of head chef at the Picasso Room at L’Escargot. His other UK experience includes a stint at Philip Howard’s two-starred The Square, Auberge du Lac, Orrery and Cliveden House.
Multi-award winning chef José Pizarro has worked in some of London’s most prestigious Spanish restaurants including Eyre Brothers, Brindisa and Gaud, so you might be surprised to hear he started out with dreams of becoming a dental technician. Once realising his love for food, José completed one year of catering school in Cáceres before working in a restaurant local to his home town. In 1997, Pizarro moved to Madrid to the award-winning Meson de Doña Filo where he cooked nueva cocina and began his love affair with fresh, brightly flavoured dishes. After living in the UK for 13 years, Pizarro has launched two restaurant ventures - José and Pizarro – located near Borough Market where he sources fresh local produce to cook traditional, honest, Spanish food for sharing with an infusion of modern twists.
Head Chef Nicholas Schizas can be found serving up true authentic Italian cuisine inside founder Nick Crispini’s bright and airy restaurant Antico located in the relaxed surroundings of South London, Bermondsey. Schizas holds a BA in Culinary Arts Management which allowed him to become a fully qualified chef who after travelling, spent time in kitchens of the Intercontinental Hotels Group, before joining Theo Randall’s kitchen in 2007 for four years. Since joining Antico in early 2012, Schizas has remained dedicated to providing the very best Italian food using seasonal produce and says: “My intentions have always been to gather the very best ingredients, cooked simply and to perfection. We consider the cycle of food, from the earth to the plate, carefully. Cooking skills are of course important but you need to start with the finest ingredients.”
Justin Saunders, head chef at Tanner & Co and director of food for parent company Camm & Hooper started in the world of fine dining at a Michelin star level with Marco Pierre White, Nico Ladenis and Conrad Gallagher. He then moved to Dukes, a 5 Star hotel in St James before globe-trotting as a private tour chef for the likes of Kylie Minogue, Lionel Ritchie & Robbie Williams as well as Ferrari Formula One race team. Jason is currently pushing the boundaries in cool comfort food at Tanner & Co in the heart of London’s foodie district of Bermondsey Street and working on invigorating classic dishes to make them fun, tasty and popular again with the same quality and attention to detail as in his ‘White Heat’ days.
DATE: Wednesday 6 November
TIME: 19.00 until 24.00
TICKET PRICE: £35
PURCHASE TICKETS please: email firstname.lastname@example.org or contact 0207 260 2560
ADDRESS: 50 Bermondsey St, London, Greater, London SE1 3UD
Priced £35 – includes welcome Jensen’s Gin and
Antico Tonic cocktail /3 course feasting menu (48 Hour cancellation policy)