Who’s Cooking Dinner? raises over £530,000 for leukaemia research


Just over two weeks ago we were at the Four Seasons Hotel at Park Lane for one of the biggest food events of the year – Who’s Cooking Dinner? which sees 20 of the country’s best chefs cook in one kitchen to raise money for Leuka (the leading leukaemia research charity). This year was even bigger and better raising more than £530,000.

The incredible chefs who generously gave their time for the cause included Ruth Rogers MBE (The River Café), Tom Kerridge (The Hand and Flowers), Adam Byatt (Trinity), Hélène Darroze (Hélène Darroze at The Connaught), Isaac McHale (The Clove Club), José Pizarro (Pizarro), Bjoern Weissgerber (Sexy Fish) James Lowe (Lyle’s), Francesco Mazzei (Sartoria), Brett Graham (The Ledbury), Ashley Palmer-Watts (Dinner by Heston Blumenthal), Mark Hix MBE (HIX), Peter Gordon (The Providores), Rainer Becker (Zuma), Angela Hartnett with Neil Borthwick (Murano, Merchants Tavern), Nuno Mendes (Chiltern Firehouse), Giorgio Locatelli (Locanda Locatelli), Tim Hughes (Scott’s), Hideki Hiwatashi (Sake no Hana) and Tong Chee Hwee (HKK). Collectively the chefs hold 15 Michelin stars between them.


The top three auctions of the night amassed a total of £104,000 with Peter Gordon and José Pizarro’s dinner in San Sebastián going for £45,000. Francesco Mazzei’s two auction dinners raised £34,000 and Hélène Darroze’s dinner went for an impressive £25,000.


It’s difficult to sum up such a unique event in words but it’s truly special and we are so honored to be a part of it and we’re looking forward to working on Who’s  Cooking Dinner? 2018.



The Maestro Matt Whiley to open bar in Hoxton

Matt Whiley


From foraged ingredients and house ferments to a zero waste food offering, Hoxton’s soon-to-open cocktail bar Scout is set to celebrate great British produce on Great Eastern Street with inventive and unforgettable cocktails.

The bar which will only use fresh produce from the British Isles has been developed by renowned bartender Matt Whiley – the man behind Peg + Patriot.

Seasonality will underpin Scout’s menu with a focus on minimal waste to ensure it’s a conscious and sustainable operation that shouts from the rooftops how incredible produce from the British Isles is. Scout’s menus will adapt often, changing as produce from farmers and growers comes in and out of season, whilst available foraged ingredients and house ferments will combine to create unique twists on the classics and inspired modern signatures.

A unique addition to the bar will be the basement Laboratory with a 10-seat private area featuring an exclusive menu of daily changing libations that the team are developing in real time for future menus. Providing a front row seat delivering insights into how Matt and the team create, adjust and perfect cocktails.

Scout opens on 11th April 2017.