On 8 May the TMRW Project will travel to Manchester’s Hispi for the second Chefs of Tomorrow dinner of the year.
Launched in 2015 by Duck & Waffle chef director Dan Doherty and food writer Anna Sulan Masing, the scheme is aimed at showcasing rising young British culinary talent.
It involves a series of dinners throughout the year at various supporting restaurants, each featuring four chefs at chef de partie level or below, cooking a course each. The chefs work with each other, Doherty, the restaurant’s head chef and front of house to expand their knowledge, network and experience of new environments.
Doherty and Masing then launched the TMRW project in 2016, which saw the project expand to industry talks and the front of house initiative the Switch. Emma Underwood, general manager at Gary Usher’s Burnt Truffle, came on board to help develop the project, spearheading the Switch with Masing.
Next month’s chefs are Keiran Bellerby from Hispi; Rosie Maguire studying at the University of Derby; Zarka Hussain from the French; and Jack Huxley from Sticky Walnut.
Hispi is the third restaurant from chef Gary Usher, who launched Hispi in September 2016 after Sticky Walnut and Burnt Truffle.
The first Chefs of Tomorrow up North will kick off at Hispi at 7pm. Tickets can be purchased here for £35 + booking fee, which includes four courses and a welcome drink.
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