Chef Ben Marks will host a charity dinner to support hospice care following the death of a friend.
The dinner will be hosted by Perilla restaurant in Stoke Newington, East London, and feature courses cooked by its head chef Ben Marks; Phil Howard of Elystan Street; Merlin Labron-Johnson and Joshua Meiseman of Portland; Gary Foulkes of Angler and Aaron Potter of Trinity.
Marks has organised the event to raise money for St Christopher's Hospice, which cared for his close friend Hamish Neve-Dunn, before he passed away from leukaemia last year.
The menu will include snacks and bread by Marks; steamed hispi cabbage with a coddled egg dressing, truffle, Parmesan and morels by Howard; roast scallop, stuffed pig's foot, Iberian ham and hazelnuts by Foulkes; pot roast chicken with sauce albufera and Boulangère potatoes by Potter; and blood orange curd with tarragon ice-cream and burnt meringue by Labron-Johnson and Meiseman.
Tickets will be sold for £90 per person, including wine, with all profits going to the charity. Click here to purchase a ticket.