Monica Galetti, Mark Sargeant and John Campbell have revealed their three-course menu for Hospitality Action's upcoming fundraising event on 25 February.
The annual dinner for the industry charity will take place at Brasserie Joël at the Park Plaza Westminster Bridge hotel.
Galetti, former senior sous chef at Le Gavroche, will cook the starter, which comprises black curry scallop with basmati and white miso puree and fresh lime. Sargeant is overseeing a main course of braised pork cheek and black pudding steamed suet pudding with wild garlic, smoked bacon and leeks, and Campbell will create a chocolate crémeux with passion fruit, coconut and black olive dessert.
The event is sponsored by BaxterStorey and will also be supported by Brasserie Joël executive chef Walter Ishizuka.
Noel Mahony, co-chief executive of BaxterStorey UK, said: "BaxterStorey is delighted to have been able to support Hospitality Action with this event. We hope the chefs, with whom we proudly work, will add interest and excitement to the evening."
Last year, Hospitality Action raised over £630,000 for current and previous hospitality staff who had fallen on difficult times, including those who needed support paying their winter fuel bill.