The Relais & Châteaux restaurant and hotel collection organises the annual dinner and gathers its top chefs from around the world. The event was held in France’s Palace of Versailles in 2011 and at Gotham Hall in New York in 2012.
At the London dinner on 22 April, chefs will split into 15 teams to cook live for 600 guests. Raymond Blanc, Andrew Fairlie and Claude Bosi form the UK lineup, while other chefs taking part include Patrick O’Connell from the USA, Emmanuel Renaut from France and Lanshu Chen of Taiwan.
The dishes they create will honour British produce with the theme "All the World’s a Kitchen by the Thames".
Raymond Blanc, grand chef, said: "Relais & Chateaux has chosen London to celebrate the extraordinary changes which have taken place in British gastronomy. The quality of produce and dedication to responsible luxury are core to this reconnection with their craft. Having worked in Great Britain for the past 30 years, I have always celebrated this as well as Relais & Chateaux’s values of L’Art de Vivre and respect for biodiversity and the environment."
Tickets cost £650 per person and the night will also hold silent action for charity Action against Hunger.
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