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Top London chefs devise charity dinner for wounded troops

24 July 2009 by
Top London chefs devise charity dinner for wounded troops

The chefs of some of London's most prestigious hotels are to create a charity dinner this autumn in a bid to help raise funds for troops wounded in Iraq and Afghanistan.

The Chefs for Heroes gala dinner, which will take place at London's Guildhall on 2 October, has been created by the Lanesborough's chef de cuisine Paul Gayler. It aims to raise £300,000 for charity Help for Heroes, which supports those wounded in Britain's current conflicts.

The five-course dinner will be prepared by chefs including Simon Young, executive chef of the Jumeirah Carlton Tower; Andrew Bennett, food and beverage manager at the Sheraton Park Lane; Gary Klaner, executive chef at the Landmark hotel; Martyn Nail, executive chef at Claridge's; and Paul Bates, executive chef at the InterContinental London Park Lane.

Dishes will include a terrine of smoked chicken and wild mushrooms; baked scallops with leeks, ginger and coriander; roasted fillet of beef with oxtail Boulanger and sauce hermitage; and iced soufflé eau de vie Dantzig with warm Mirabelle compote.

Gayler said he organised the dinner to support Help for Heroes after his son was wounded serving for the Territorial Army in Afghanistan.

"Help for Heroes is an independent charity that raises vitally needed funds to help the services and facilities that support our wounded troops," he said.

"Over the next year, the Charity's aim is to raise £20m to provide seven "Hero Recovery Centres" at garrison towns across the UK.

"Thanks to Help for Heroes our boys and girls wounded in the service of their country will have a brighter future and it is why this charity has been chosen to benefit from this year's Chef's event."

Tickets for the event cost from £500 and can be booked at www.chefsforheroes.org.

Top chefs lead annual campaign against child hunger >>

Great British Menu dinner raises £35,000 >>

A Minute on the Clock with Paul Gayler >>

By Kerstin Kühn

E-mail your comments to Kerstin Kühn here.

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