London’s top chefs join forces for an exclusive charity dinner at Angler
On 7 August, Angler will host an exceptional feast featuring four of London’s top chefs, all in aid of the charity Hospitality Action. The South Place Hotel’s striking rooftop restaurant will serve a bespoke menu for the event, celebrating seasonal produce with a focus on the finest British seafood.
Angler’s Executive Chef Gary Foulkes will prepare one dish, as will Elystan Street’s Chef Patron Phil Howard (who formerly held two Michelin Stars at The Square), Typing Room’s Executive Chef Lee Westcott and Ben Marks, Chef Patron of Perilla.
The evening will start with champagne and canapés on the open-air roof terrace, with views across the City. Guests will then move to the dining room and be treated to a culinary feast of one-off dishes, prepared exclusively for the occasion.
Commenting on this special event, Gary says “I’m really looking forward to cooking with some of contemporary London’s most highly regarded and well-respected chefs. All of us have slightly different cooking styles, but all of us cook food that delivers huge flavour and immense pleasure – what good food should be about.”
Throughout the evening, guests will have the opportunity to meet the four chefs, and the evening will draw to a close following a charity auction in aid of Hospitality Action. Celebrations will then continue in the hotel’s 3 Bar.
Notes to Editors
About Hospitality Action
Hospitality Action is a trade charity which offers a crucial lifeline to people of all ages in the hospitality industry, working and retired. Whether being approached by a chef, housekeeper, school cook or waiter, Hospitality Action endeavours to support, whatever the difficulty. To find out more visit: www.hospitalityaction.org.uk
D&D London’s Michelin-starred seafood restaurant is located on the top floor of the South Place Hotel, an 80-bedroom, luxury hotel located between Moorgate and Liverpool Street stations. A restaurant, bar and semi-private dining room, Angler also incorporates a west-facing dining terrace with a retractable roof. Executive Chef Gary Foulkes has worked in some of the UK’s most highly-acclaimed establishments, including The Vineyard at Stockcross, William Drabble’s Aubergine and most recently The Square in Mayfair, where he was Head Chef for two years.
[i] The price includes a champagne reception, canapés and a three-course meal