Blog. Northern Chefs’ Dinner at Fairmont Cheshire, The Mere.

Earlier this week on Monday 9 November, our much-loved Northern Chefs' Dinner returned for an unforgettable evening of exceptional food, wonderful company, and a touch of Northern soul. 

We're delighted to announce that this year's Northern Chefs' Dinner raised an incredible £29,500!

Hosted by one of the UK's leading chefs and Chef Patron of The Art School, Paul Askew, at the newly transformed Fairmont Cheshire, The Mere, we were thrilled to present a four-course feast that brought together five spectacular chefs. 

Guests were also treated to a canapé reception and a chance to hear from our chefs during the live interviews, sharing insights into their culinary journeys and the Northern hospitality scene. 

Heartfelt thanks to:

Sameer Sehgal, Head Chef of Fenix Restaurants, for kicking the evening off with the Starter; Crispy pork belly, charred jalapeño sweet potato, cherry molasses, kimchi. Kindly sponsored by Althams Butchers.

Jack Bond, Chef Owner of The Cottage in the Wood, for treating us to a Fish Course; Cod, barigoule, fennel. Kindly sponsored by Flying Fish Seafoods.

Aiden Byrne, Owner of LI~LY Restaurant, for one of our Main Courses; Slow braised short rib of beef, roasted onion purée, pommes Maxim, winter chanterelles. Kindly sponsored by Bello Wild Foods and Udale.

Mary-Ellen McTague, Chef Partner of Pip at Treehouse Hotel Manchester, for the second of our Main Courses; Roe deer hot pot, pickled beets, oyster emulsion, shiso dressing. Kindly sponsored by Organic North. 

Stuart Collins, Chef Patron at Docket Restaurant, for completing the evening with a Dessert; Milk chocolate, hazelnut, pear, cocoa nib. Kindly sponsored by Caterite and Keylink.

Alongside the incredible chefs who joined us for the evening, we extend our heartfelt thanks to Bach 95, Double Dutch Drinks, Enotria, Hattingley Valley Wines, Hildon Water and Robinsons Wine Merchants & Shippers for graciously providing the beverages, and to ADA Cosmetics, Biomel, St Pierre UK, Swizzles, Twinings, Walkers Crisps and Weetabix for the goodie bag content. 

Big thanks to the team at Fairmont Cheshire, The Mere - including the chefs and the Events, Conference, and Banqueting teams for creating a spectacular dining experience.

A huge thank you to everyone who contributed to the evening’s fundraising. Your support will make a meaningful difference to hospitality people facing challenging times, helping us provide vital financial and emotional assistance when it’s needed most.

If your business is interested in learning more about our events programme and ways to get involved, please get in touch.

Photography by Jonathan Farber.