The second International Restaurateurs’ Dinner (IRD), took place on Monday 24 April 2023, at
Rosewood London, with a sensational menu created by some of The Royal Academy of Culinary
Arts’ leading academician chefs including, Jeff Galvin MCA, Adam Byatt, Adam Smith MCA,
Simon Young & Mark Perkins.
This fundraising event is a joint initiative of The Royal Academy of Culinary Arts, World Young
Chef Young Waiter & The Wine Guild of the United Kingdom, raising an incredible £40,000 in 2023
Hosted at the beautiful Rosewood London on High Holborn, guests arrived to a cocktails, English
sparkling wine and canapé reception, supported by NEFT Vodka and Bluebell Vineyard Estates,
before entering Rosewood’s ballroom, where violinist Nikita Vikhorev from London Performing
Academy of Music played as guests took their seats for an evening of sensational cooking from
some of the UK”s top chefs. Rosewood canapés were accompanied by a Hindleap Blanc de
Blancs, 2011, Ashdown Forest, East Sussex, from Bluebell Vineyard Estates.
Jeff Galvin MCA, of Galvin Restaurants, cooked a starter of Wye Valley asparagus with a
vinaigrette of spring truffle; served with a Pinot Blanc, Bacchus ‘The White’ 2021, from Balfour
Winery in Kent.
Adam Byatt of Trinity London served a warm smoked salmon, served with beurre blanc, dulce
and roe; served with Single Vineyard Taylors Pass Chardonnay, 2019, Villa Maria, Marlborough,
New Zealand, from Hatch Mansfield.
Adam Smith MCA, of Cowarth park, prepared a main course of herb roasted veal sirloin with
smoked bacon, stuffed morels, tartare tart and a Madeira jus; served with a Tormaresca Neprica
Primitivo, 2021, Puglia, Italy, from Berkmann Wine Cellars.
Simon Young and Mark Perkins of Rosewood London finished the evening’s culinary delights, with
a dessert of citrus cream, Earl Grey poached rhubarb, brown sugar crisp and blood orange
sorbet, served with Champagne Piaff, Rosé, NV, from Champagne Piaff.
The International Restaurateurs Dinner is proudly supported by:
NEFT Vodka, Rosewood London, World Young Chef Young Waiter, Royal Academy of Culinary Arts
Trust, Rocco Forte Hotels, Bluebell Estates, Berkmann Wines, Champagne PIAFF, Rathfinny
Estate, The Caterer, Kings Fine Foods, TONIK, Balfour Hush Heath Estate, Hatch Mansfield, Adam
Handling Restaurant Group, Old Head Golf Links, Mercedes/Synter Group, Craft Irish Whisky Co.
Without whom it would not be possible to have raised such an impressive sum, to support the future
of UK Hospitality.
Brian Turner CBE, President of Royal Academy of Culinary Arts said: “This dinner is a wonderful
opportunity to support up and coming chefs through all our fantastic initiatives we have running to
train young chefs as well as front of house. It is an evening to celebrate with old friends as well as
making new ones at the Rosewood Hotel, with some great menu planning and cooking by a group
of very talented chefs.”
Robert Walton MBE, World Young Chef Young Waiter Chairman said: “I am truly delighted by the
success of the second International Restaurateurs’ Dinner at the wonderful Rosewood London. This
year we raised the incredible sum of £40,000 for three leading initiatives of the hospitality industry.
Our five chefs prepared a sensational menu showcasing the best of the UK’s hospitality industry. I
am incredibly proud of the work we do at Young Chef Young Waiter, supporting the future stars of
Britain’s kitchens & restaurants. The funds raised will ensure we continue to provide a platform for
these young & talented culinary stars.”
Sean Valentine FIH, Managing Director of World Young Chef Young Waiter said: “A fabulous
evening of amazing food, fine wines and great company makes the IRD dinner one not to be missed.
Thank you so much to NEFT Vodka, our title sponsor and to all our sponsors that supported this
worthwhile event. We are delighted to have partnered with Royal Academy of Culinary Arts and Wine
Guild of the United Kingdom again this year, benefiting all the beneficiaries during our evening of
fundraising. The atmosphere was wonderful, and we very much look forward to 2024”.
Paul Robinson, Chief Creative Officer of NEFT Vodka said: “I’m so happy for NEFT to be a headline
sponsor of this year’s International Restaurateurs Dinner. Hospitality is at the centre of everything
we stand for at NEFT, and the three initiatives this fantastic evening supports do so much to
champion the next generation of talent in this incredible industry. Thank you to all the world class
cooks who gave up their time and created such beautiful dishes for our guests, and all the others
who made the evening possible, it’s been a privilege to be involved.”
Jeff Galvin said: “Cooking in April made it an easy choice for my dish. English asparagus is the
finest in the world and has a very short season in which to enjoy it. The IRD raises crucial funds to
support training and nurturing of talented youngsters that will bring so much to our industry.”
Adam Byatt, Chef Owner, Trinity said: “I am honoured to be included in the line-up of chefs cooking
for this year’s International (formerly National) Restaurateurs’ Dinner alongside Jeff, Adam, Simon
and Mark. It is always such fun to step out of my kitchen and mix it up with the industry’s finest – AND
raise a ton of cash for vital education training in hospitality. My salmon dish has been a mainstay at
Trinity for good reason. Happy as always to support the industry I love and that has given me
Adam Smith MCA, Executive Chef, Coworth Park said: “I am excited to be part of such a prestigious
dinner, with its rich history of industry greats having done so before. It’s a pleasure to share the
kitchen with the likes of Adam and Jeff. Having had the privilege of cooking dinners previously at
The Rosewood, the hospitality from Simon and his team is always impeccable.”
Simon Young, Executive Chef, Rosewood London said: “We are delighted to bring the industry’s
best back to Rosewood London for a second year in a row and raise vital funds for a great cause.
Thank you Jeff, Adam, Adam, and Simon for bringing such exceptional cooking to this exceptional
About the IRD
Formerly known as the National Restaurateurs’ Dinner, an annual fundraising event founded by Roy
Ackerman CBE in 1988, this new event will build on the foundations of the last 35 years. The IRD is
set to become one of the hospitality sector’s leading annual fundraising events. The Restaurateurs’
Dinner has already raised over £1.5 million in recent years. These vital funds have and will be
invested in the education and training initiatives being developed by the partner organisations.