Calling all chefs! It's time to get e-mailing, phoning and form-filling to guarantee your place at the 2007 Chef Conference. This year we celebrate our 25th birthday and we have culinary masterclasses, in-depth interviews, leading chefs and tours at top London kitchens lined-up for you.
During the Chef Conference's lifetime, the British dining scene has changed immeasurably.
To celebrate our birthday and this fact we are showcasing the best of British throughout the day - from the starry line-up of top chefs and the food and suppliers of the British Isles through to the conference's gala dinner.
Great British Menu, head of the School Food Trust and passionate advocate of training within the industry. Among those taking to the stage include Phil Howard of London's celebrated two-Michelin-starred the Square and John Campbell of the Vineyard at Stockcross, recently promoted to two Michelin stars. They will be hosting a joint masterclass, so there are sure to be some great pointers on how science can enhance and underpin classic culinary skills.
To get you in the mood for dinner we have a series of kitchen tours with culinary demonstrations from some of London's hottest chefs including Chris Staines of Foliage at the Mandarin Oriental Hyde Park, Theo Randall at Theo Randall at the InterContinental, whose restaurant served Jay Rayner his "best meal" in 2006, and Andy Needham at one of the country's finest Italian restaurants, Zafferano.
To mark our 25th anniversary, we've rung the changes for our gala dinner. Taking to the stoves alongside host chef Simon Young of the Jumeirah Carlton Tower will be four stellar leaders of the British restaurant scene: Scotland's Andrew Fairlie who operates his eponymous restaurant at Gleneagles in Auchterarder, Wales's Hywel Jones, executive head chef at Lucknam Park in Colerne, Wiltshire, and representing England alongside Young, Nigel Haworth of Northcote Manor in Langho Lancashire and Andrew Turner of Pennyhill Park in Bagshot, Surrey.
Each chef will be responsible for a dish at the five-course dinner - so if you haven't had the change to visit their restaurants now's the time to check-out what makes their food so special.
So get booking - you can't afford to miss it. Book early and you'll get an extra 8% discount on the combined conference and dinner rate if booked before 2 April.
For further information and details on how to book your place please contact Eric Williams on 020 8652 8680 or e-mail firstname.lastname@example.org
For further information on sponsorship opportunities please contact Ben Adlington on 020 8652 3789 or e-mail email@example.com