King’s Fine Food was proud to be sharing the joys of caviar at a joint fundraising event in aid of:
Royal Academy of Culinary Arts, World Young Chef Young Waiter and The Wine Guild of the United Kingdom, who have raised an incredible £40,000 in 2023 so far.
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 UK’s leading chefs – Jeff Galvin MCA, Adam Byatt, Adam Smith MCA, Simon Young & Mark Perkins.
Hosted at the beautiful Rosewood London on High Holborn, guests arrived to cocktails, English sparkling wine, caviar 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 canapes 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, King’s Fine Food, 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, Director of the Royal Academy of Culinary Arts said: “This dinner is a wonderful opportunity to support up-and-coming chefs through all the 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 make 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 the Royal Academy of Culinary Arts and Wine Guild 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 the 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 everything.”
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 evening.”
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 30 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.