Duck & Waffle's executive chef Dan Doherty has launched a new scheme called Chefs of Tomorrow, aimed at showcasing rising young British culinary talent.
The initiative involves four chefs cooking four courses once a month, at a different restaurant each time.
The first event is due to be held on Monday 16 February at Pizarro in London's Bermondsey, featuring: Jonathan Hawthorne of Quay in Sydney; Alex Dome of Petersham Nurseries in London; Lewis Sully of Duck & Waffle in London; and Dani Molero of Pizarro in London.
He has also built partnerships with: Naked Wines; Damian Clisby of Petersham Nurseries (Richmond, London); Ollie Couillaud of Sam's of Brighton (Brighton).
Doherty said he saw Chefs of Tomorrow as a platform where guests, restaurants and chefs would be able to be part of supporting and nurturing young talent.
Doherty said: "It's like watching youth football, which I love - seeing who is coming through the ranks at my beloved West Ham. Chefs of Tomorrow is going to be a little like that. You may be eating the food of the Thomas Keller of tomorrow…"
The initiative aims to create supportive networks, rather than a traditional mentor/mentee relationship, that can be used alongside other styles of mentoring.
Doherty said the desire to launch the project came from his own experience with excellent mentors, and his desire to support those in his own kitchen in an environment that allowed them to make mistakes, take risks and learn.
He said he hoped the young chefs would learn how to run the whole service, from ordering produce to meeting guests. "I have some extremely talented young chefs working for me, and whilst I allow them to create specials and develop new dishes, they never get the credit or full exposure they deserve."
The next events will take place at Petersham Nurseries in March, and Sam's of Brighton in April.