Now in it’s third year, Chef Alyn Williams of Mayfair restaurant Alyn Williams at The Westbury,will create culinary magic bycombining theindividual talents of each guest chef as part of the CHEFstock collaborative dining event, 2016.
Together, Alyn and his guest cheffor each evening willproduce one unique tasting menueveryTuesdaythroughout the month of April.Following the success of previous CHEFstock events, the 2016 line-up will involve a host of influential talent from both the UK and abroad.From the UK’s home-grown talent, Fraiche’s Marc Wilkinsonand Nigel Hayworth from the Northcote in Lancashire, to Sasu Laukkonenfrom Helsinki, Finland and Riccardo Camanini from Ristaurante Lido 84, the never-before-seen collective promises rare London appearances from chefs collectively boasting fourMichelin stars, and countless national and international accolades.
Arrive to a welcome Champagne reception and canapés created by both chefs, then take a seat in the chic rosewood-accented dining room and savour each of the crafted eight courses from the one-off collaborative tasting menu – four courses from each chef, with a few surprises along the way!
April 5-Marc Wilkinson
Fraiche, Oxton, UK |Michelin 1*
Marc Wilkinsonopened Fraiche in 2004 and has retained a Michelin star since 2009. In 2014 the restaurant was voted TheSundayTimes restaurant of the year. Admired for his use of bold and adventurous flavours, Marc hopes to bring a musical element to his evening by tying in dishes with individual tunes. www.restaurantfraiche.com
April 12-Nigel Haworth
Northcote, Lancashire, UK |Michelin 1*
Nigel Haworth‘s passion lies in championing seasonal produce from Lancashire and surrounding counties, and is famed for his lamb hotpot which wowed judges on BBC’s Great British Menu in 2009. He looks forward to bringing a taste of northern England to London’s Mayfair.www.northcote.com
April 19-Sasu Laukkonen
Chef andSommelier, Helsinki, Finland |Michelin 1*
Sasu Laukkonenwill travel to The Westbury from native Finland. Inspired by techniques taken from across the globe, Sasu’s cuisine is all about organic and wild ingredients. He plans to bring a collection of little-known delicacies to his evening such as roe deer and other Finnish treats.www.chefetsommelier.fi
April 26-Riccardo Camanini
Ristorante Lido 84, Lake Garda, Italy |Michelin 1*
Riccardo Camaninitakes inspiration from the luscious greenery and nature Ristorante Lido ’84 is surrounded by on the banks of Lake Garda. Constantly striving to provide diners with the ultimate sensory experience, Riccardo is a master of new and daring combinations.www.ristorantelido84.com
Each CHEFstock dinner will commence at6.30pmfor7pm.
Tickets cost £150 to include a glass of Pol Roger champagne, canapés, water, coffee, petit fours and service charge.
020 7183 6426