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Join the legendary Raymond Blanc OBE and his Executive Head Chef Gary Jones and Chef Pâtissier Benoit Blin from the two Michelin-starred Belmond Le Manoir aux Quat'Saisons at our extra special Christmas fundraising dinner. Monsieur Blanc will also be joined in the kitchen by his protégés Robin Gill of award winning The Dairy and Aggi Sverrisson from the Michelin-starred Texture during this most seasonal of celebrations. Executive Group Chef Werner Seebach, head of the kitchen team at Chino Latino will provide the mouth-watering canapés and petit fours.
Exclusive raffle and auction prizes will be on offer and guests will enjoy a Champagne and canapé reception, delicious four course meal and half a bottle of wine at this most seasonal celebration. As an added extra, guests will also be able to participate in a Q&A session with Raymond Blanc OBE during the evening.
Raymond Blanc OBE
Chef Patron, Belmond Le Manoir aux Quat’Saisons
Raymond opened his first restaurant, Les Quat’Saisons in 1977 and in 1984 created a hotel and restaurant in harmony when he opened Le Manoir aux Quat’Saisons. Belmond Le Manoir is the only UK country house hotel to have retained two Michelin stars for over 30 years. In 2008, Raymond was awarded an OBE in recognition of his services in promoting culinary excellence and in 2013 he was awarded the insignia of Chevalier in the Ordre National de La Légion d’Honneur, the highest French decoration. Raymond has also nurtured some of the country’s most respected chefs including Robin Gill and Aggi Sverrisson. Some 34 of his protégées have gone on to win Michelin stars for themselves. Raymond is a best-selling author, his latest book “Le Manoir aux Quat’Saisons; The Story of a Modern Classic” has been met with critical acclaim. His popular BBC television series include Kew on a Plate, Kitchen Secrets, The Very Hungry Frenchman and The Restaurant.
Benoit Blin MCA
Head Pastry Chef, Belmond Le Manoir aux Quat’Saisons
Benoit has been Raymond Blanc’s Head Pastry Chef for over 20 years. He was awarded the most prestigious Pastry accolade in the UK, with the title of Master of Culinary Arts, MCA, in 2005 and in 2009 he was recognised as Pastry Chef of the Year. Also, as President, Benoit lead the UK pastry team to the coupe du Monde (Pastry World Cup) finals in Lyon, January 2011 and is now the Chairman of the UK Pastry club which has been created to find and support future UK pastry teams whilst developing the pastry skills in our industry. Benoit has also twice been a judge on the BBC2 Bake Off Crème de la Crème programme and more recently Channel 4s Bake Off, The Professionals.
Chef-restaurateur, The Dairy, Counter Culture and Sorella
With a career commencing at Dublin’s La Stampa Restaurant, Robin has worked in awarding-winning restaurants across the world including Marco Pierre White’s three Michelin-starred The Oak Room, the two Michelin-starred Don Alfonso 1890 on the Amalfi Coast and the two Michelin-starred Belmond Le Manoir aux Quat’ Saisons. In 2013 Robin opened his own restaurant, The Dairy, which reached number nine in The National Restaurant Awards and the top 50 in the Good Food Guide. Robin has since opened the popular Counter Culture and Sorella restaurants which are unpretentious and accessible for all, putting the focus on cooking great food. Robin has received the Good Food Guide Chef of the Year award, acted as a judge on MasterChef Ireland and his first book, Larder, was published in May of this year.
Executive Head Chef, Belmond Le Manoir aux Quat’Saisons
Leading the kitchen brigade at Belmond Le Manoir aux Quat’Saisons since 1999, Gary is recognised by Raymond Blanc and his peers as a truly gifted craftsman. Gary trained in some of the best kitchens in the country, including two years under Michel Roux at the Waterside Inn, before first joining Belmond Le Manoir as Chef de Partie in 1990 and progressing to Sous Chef. He then took the opportunity to spend two years as Resident Chef at Richard Branson’s Necker Island before returning to England to earn his first Michelin star at Homewood Park, Bath. At Cliveden, Berkshire, as Head Chef in Waldo’s, he was awarded eight out of ten in the Good Food Guide, a Michelin star and four AA rosettes.
Chef Patron, Texture Restaurant Group
Iceland-born Aggi began his cooking career as Chef de Partie at one of Reykjavik’s most renowned restaurants. In 2001, he moved to London to join the Michelin-starred restaurant Pétrus, owned by Gordon Ramsay and run by Marcus Wareing, and then went on to be Sous Chef at highly acclaimed Léa Linster in Luxembourg. In 2002, he returned to England to join Raymond Blanc at Le Manoir aux Quat'Saisons, before launching his flagship venture, Texture Restaurant. Texture uses Scandinavian influences and the finest Icelandic produce. Receiving its first Michelin star in 2010 and being voted The Independent’s New Restaurant of the Year in 2007, Texture has also won both the Remy Martin London Restaurant Award and Champagne Bar of the Year at the Drinking Out Excellence Awards.
Executive Group Chef, Chino Latino
Werner grew up in South Africa and studied Hotel Management, finally deciding to concentrate in culinary art. Werner’s first job was at the Hyatt Carlton Tower hotel in Knightsbridge where he quickly worked his way up to Sous Chef. After working with Japanese chefs at Roka and Zuma, Werner developed a love for Asian food, culminating in him opening Cocoon restaurant in Piccadilly Circus, concentrating on food from all over Asia and cooking for royalty and many movie premier parties. Werner went on to work at Kyashi restaurant in Covent Garden and also consulted for Kinki Restaurant in Moscow and Zen Restaurant in Cyprus. Werner joined Chino Latino at the Riverbank Park Plaza hotel as Head Chef before being appointed Group Head Chef for Chino Latino London, Leeds, and Nottingham, winning a Catey award for Best Restaurant Team Of The Year.
The Park Plaza Riverbank is offering special rates for guests for the Monday night. Further details will be sent to you upon booking.
|Booking period :||07-09-2018 – 19-11-2018|
|Time :||7:00 pm - 11:00 pm|