Date: April 2022
The first ever International Restaurateurs’ Dinner (IRD) took place in May 2022 at Rosewood London with a sensational menu created by some of the UK’s leading chefs – Claude Bosi, Tom Kerridge, Jeff Galvin, Simon Young & Mark Perkins.
• The fundraising event, organised by Nth Degree Global, is a joint initiative of The Royal Academy of Culinary Arts, Young Chef Young Waiter & The Wine Guild of the United Kingdom, and was sponsored by leading Champagne house, Laurent-Perrier.
• The Michelin Star chefs in attendance were presented with their Michelin plaques by Michelin’s Dazelle Villanueva, Craft Irish Whiskey’s Jay Bradley and Brian Turner CBE. The Michelin Star chefs included Claude Bosi, Jeff Galvin, Tom Kerridge, John Williams MBE, Jason Atherton and Adam Handling.
• Sponsors and partners included Thomas Franks London, Tonik Associates, Old Head Golf, F1 Paddock Club, Adam Handling Restaurant Group, Bluebell Vineyard, Rosewood London, Springboard, Berkmann Wine Cellars, Aqualibra, Mercedes-Benz Retail Group, London Essence Company, Modus, The Craft Irish Whiskey Co. and Harbottle & Lewis.
• Brian Turner CBE Director of Royal Academy of Culinary Arts said: “Thanks to the wonderful generosity of all at the IRD, a great amount of much needed funds have been raised to help continue the training and development of young chefs and service staff through all our initiatives across the sector. We have to encourage the young of this nation to enter the hospitality industry and pursue a fantastic career.”
• Jeff Galvin said: “I wanted to reflect the very best of British produce with my fresh & seasonal dish of Creedy Carver chicken, truffle, asparagus & broad beans. The money raised tonight will support young aspiring chefs with training, support and encouragement. This is crucial now more than ever for the future of our industry.”
• Tom Kerridge said: “Every year The International (formerly National) Restaurateurs’ Dinner gets better and better, and I have so much fun cooking alongside Claude Bosi, Jeff Galvin and Simon Young. This year, my fish course was salt cod demi-pie with roasted fennel purée, bouillabaisse and aioli and I’m proud to say we have raised an amazing £44,500. These vital funds will be invested back into education and training for hospitality at a time when it’s needed most.”
• Register your interest for the International Restaurateurs’ Dinner 2023.
