The event raised £44,500 in aid of the Royal Academy of Culinary Arts, Young Chef Young Waiter and The Wine Guild of the United Kingdom.
The first ever International Restaurateurs’ Dinner (IRD) took place on Monday night at Rosewood London in the heart of the city, with a sensational menu created by some of the UK’s leading chefs – Claude Bosi, Tom Kerridge, Jeff Galvin, Simon Young & Mark Perkins.
The evening was sponsored by Champagne Laurent-Perrier and raised £44,500 via a raffle and silent auction. These vital funds will be invested in education and training initiatives developed by three worthwhile beneficiaries in the hospitality industry: Royal Academy of Culinary Arts, Young Chef Young Waiter & The Wine Guild of the United Kingdom.
There was also a special announcement by World YCYW about a new educational foundation: ‘World YCYW Education Foundation’ which aims to break down the barriers to young people entering the hospitality industry for the first time.
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.
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.
The evening featured a special menu curated and prepared by celebrated chefs, Claude Bosi, Tom Kerridge, Jeff Galvin, Simon Young & Mark Perkins all of whom are Royal Academy of Culinary Arts Academicians. Wines to pair with each course were selected by Romain Bourger, UK Sommelier of the Year 2019, from The Vineyard Hotel at Stockcross.
Menu
Rosewood canapés
Champagne Laurent-Perrier, La Cuvée, Brut, NV Kindly donated by Champagne Laurent-Perrier
Claude Bosi
Foie gras and pistachio pate en croute, Sicilian red prawn
M.CHAPOUTIER La Combe Pilate Viognier 2019, IGP Collines Rhodaniennes Kindly donated by Hatch Mansfield
Tom Kerridge
Salt cod demo pie with bouillabaisse and fennel jam
Ashdown Valley View, Chardonnay 2020, Bluebell Vineyard Sussex Kindly donated by Bluebell Vineyard Estate
Jeff Galvin
Supreme of Creedy Carver chicken, fricasse of asparagus broad beans & Spring truffle
Jorio, Montepulciano d’Abruzzo 2019, Umani Ronchi kindly donated by Berkmann Wine Cellars
Simon Young / Mark Perkins
Rhubarb vanilla bean custard, Gariguette strawberries, rhubarb sorbet
Champagne Laurent-Perrier, Harmony, Demi Sec kindly donated by Champagne Laurent-Perrier
Coffee and Petits Fours
Aqua Libra Still & Sparkling Water filtered for pure taste and lower carbon footprint Kindly donated by Aqua Libra Co
Michelin Plaques Presented
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.
Introducing the ‘World YCYW Education Foundation’
The World Young Chef Young Waiter Competition announced the launch of the ‘World YCYW Education Foundation’, an exciting new element of the World YCYW Programs. The foundation will offer apprenticeships, internships, and scholarships to young people from all walks of life. Companies will be able to donate to this philanthropic foundation helping break down the barriers for young people to succeed in all areas of hospitality.
Robert Walton MBE, founder of Nth Degree Global & President of The Restaurant Association said: “I want to thank everyone who took part in tonight’s first ever International Restaurateurs’ Dinner, and the generous support of our sponsors. It was a fantastic evening, with sensational food prepared by some of the UK’s leading chefs, paired with delicious wine. I am delighted that we raised over £44,500 for three leading initiatives of the 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 tonight 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: “We were delighted to host the first ever International Restaurateurs’ Dinner, enjoying some delicious food and wine, in the company of such wonderful and passionate patrons of hospitality. It feels significant to launch this event in 2022 as we take stock of the true scale of the impact that Covid-19 had not only on the world around us, but specifically on the hospitality industry. We are hugely grateful to all those who gave so generously tonight. The money raised will be invested in the future of the hospitality industry & I have seen first hand the huge difference these initiatives make to the lives of young professionals in this industry.”
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.”
Simon Young, Executive Chef, Rosewood London & Mark Perkins said: “We were honoured to host this incredible event at Rosewood London in support of the hospitality industry and its future talent. It was a very special moment to share our kitchen with some of the UK’s leading chefs and serve our signature Rhubarb & Gariguette Strawberry dessert for our guests.”
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.”
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.”
About the IRD
Formerly known as the National Restaurateurs’ Dinner, an annual fundraising event founded by Roy Ackerman CBE in 1988, this new event builds on the foundations of the last 30 years. The IRD is set to become one of the UK Hospitality sector’s leading annual fundraising events. The Restaurateur’s Dinner has already raised over £1.5 million in recent years.
With thanks to our partners and sponsors:
