The Mardi Gras Feast helps to raise funds to support the charity's work, which helps to create nutritious meals for people UK-wide at risk of food poverty and social isolation.
Event caterers Table Talk supported the event, held at Carpenters' Hall, providing logistics and a talented team of chefs to help prepare the dishes.
Foodcycle patron Giorgio Locatelli was joined by Claude Bosi of Hibiscus; Bruce Poole of Chez Bruce; Cyrus Todiwala of Cafe Spice Namaste; Anna Hansen of the Modern Pantry; Ben Tish of Salt Yard; and chocolatier Willie Harcourt-Cooze.
Working alongside Table Talk’s chef team, each celebrity chef delighted the guests with an exquisite course using surplus ingredients which would otherwise have been wasted.
Bruce Poole created an amuse bouche of home-cured herring with rosevale salad, mustard, dill and rye, and Claude Bosi prepared a starter of chicken terrine with mushroom royale. Giorgio Locatelli’s signature dish was orecchiette with turnip tops and chilli, while Cyrus Todiwala was entrusted with the main course of a signature country captain with seasonal vegetable tartlet.
Anna Hansen was in charge of dessert, offering guests a pineapple tarte tatin with tamarind miso caramel, Greek yoghurt and turmeric sorbet and candied ajowan almonds.
Ebbi Buchmann, Table's Talk's executive head chef, said: "We are really excited to be working alongside some of the greatest chef talent in London and to be bringing our event catering expertise to this presitigious event."
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