Winter Chefs’ Dinner in association with Icelandic Glacial Water

Event details.

Celebrating a line-up of London’s award-winning talent

Hospitality Action is giving you the chance to sample dishes from a whole host of London’s hottest tables – in one of the capital’s newest and most eagerly anticipated destination hotels.

With London routinely appearing in lists of the food capitals of the world, it can be hard to keep up with its most talked-about new openings.

Our Winter Chefs’ gala dinner boasts a stellar line-up of chefs, enabling you to tick off numerous of the city’s best dining experiences in one fell swoop.

Held in the grand Ballroom at five-star Raffles London at The OWO, all guests will be treated to a canapé and drinks reception and a four-course meal with wine throughout, whilst having the opportunity to meet and hear from our guest chefs.

Our featured chefs are:

Claude Bosi, Claude Bosi at Bibendum
After graduating from catering college and completing an apprenticeship in Lyon, Claude moved to Paris and worked in several Michelin-starred restaurants including the two starred Le Chiberta, as well as Alain Passard at L’Arpège. In 2001, Claude
opened his first restaurant; Hibiscus, in Ludlow, but later relocated the 2 Michelin star restaurant to London. Claude Bosi at Bibendum launched in March 2017 and by October of that year, it was awarded 2 Michelin stars, which are retained today.

Robin Gill, Darby’s
Robin along with his wife, Sarah Gill, is the founder of the hospitality group, Gill Soul Co. Charismatic and talented with a meticulous approach to fermenting, curing and preserving, Irish born Robin draws on his passion for British and seasonal produce for the menus at his six successful and acclaimed establishments. In 2018 Robin published his inaugural cookbook ‘Larder’ which focuses on his ideas around ‘pantry to plate’.

Endo Kazutoshi, Endo at the Rotunda
Endo was born in Yokohama, Japan. He is a third-generation sushi master. In 2006, Rainer Becker - founder of Zuma restaurant – approached Endo to be the head chef of the restaurant in Knightsbridge, London, where he remained for almost a decade. In 2019, Endo at the Rotunda opened its doors, set atop the grade II listed building in White City, The Helios within the Television centre. Within six months, the restaurant was awarded a Michelin star.

Bomee Ki, Sollip
Bomee is pastry chef and co-owner of Michelin starred Sollip restaurant, which she operates with her husband, Woongchul Park. Having trained at Le Cordon Bleu in London, Bomee honed her skill at a number of leading patisserie and boulangeries in both London and Korea including Publique, Lamontée and the Arts Club London. In 2019 Bomee moved to London alongside Woongchul to open Sollip, where she blends modern and classic French techniques with ingredients from her homeland.

Jonny Lake, Trivet
Jonny started cooking by volunteering at the meals-on-wheels charity, Santropol Roulant in Montréal, Quebec, while earning a university degree. His increasing love of cooking led him to pursue a career as a chef. Jonny relocated to Italy and worked at the Michelin starred A Spurcacciun-a and Quintilio, as well as L’Albereta.
Jonny moved to the UK in 2005 to join The Fat Duck and later became Executive Head Chef of The Fat Duck Group. He departed the restaurant in 2018 to collaborate on Trivet with Isa Bal, where he has been awarded a Michelin Star in 2022 and 2023, then 2 Stars in 2024.

Ashley Palmer-Watts, The Devonshire
Ashley’s first job was washing up after-school in a local restaurant aged 13. This early insight into the buzz of the kitchen, together with his love of the countryside, convinced Palmer-Watts that his future lay in restaurants. Ashley joined Heston Blumenthal at The Fat Duck in 1999 and remained with the Group for over 20 years. Ashley, alongside Oisín Rogers and Charlie Carroll, opened The Devonshire in 2023 which has been awarded Gastropub of the Year, Opening of the Year, and No.9 in the Restaurant Awards 2024.

Between the gastronomic pyrotechnics, we’ll be bringing to life the crucial work Hospitality Action does day in, day out, to support hospitality people in crisis.

As an industry, hospitality has been hammered by the pandemic and the cost-of-living crisis. Thousands of businesses have closed, placing tens of thousands of livelihoods at risk. Our support is needed now more than ever before.

Huge thanks to Headline sponsor Icelandic Glacial™ for making this dinner possible. For further information or to discuss sponsorship opportunities please email Sophie or call 020 3004 5505.