Galvin at Windows to host charity dinner for Galvin's Chance
Michelin-starred restaurant Galvin at Windows is to host a one-off charity dinner in May to help the charity Galvin's Chance.
Chef Chris Galvin is to collaborate with chefs Dan Doherty (Duck and Waffle), Alan Murchison (L'Ortolan) and Ed Wilson (Terroirs, Brawn and Soif) to create a French-style menu inspired by legendary "father of French cuisine", chef Fernand Point. There will also be matching wines.
The four-course meal will be served for one night only on 19 May, and cost £120 per person. It will be orchestrated by the Galvin at Windows front-of-house team, led by general manager Fred Sirieix and including winner of BBC Two's Michel Roux's Service programme, Ashley Flay.
Dishes are set to include foie gras en brioche (foie gras pate with sweet brioche bread), a gratin d'écrevisses (a crayfish bake) and a marjolaine au chocolat (an almond and meringue layer cake with chocolate).
Guests will be served in the restaurant's private balcony dining room, and the evening will also include an auction. Prizes on offer are six bottles of Crozes-Hermitage Blanc Domaine Mule Blanche 2012; six bottles of Crozes-Hermitage Rouge Domaine de Thalabert 2007; a personal fine wine tasting with Joe Fattorini from Bibendum Wine; a meal at Galvin at Windows; and a stay in the London Hilton Park Lane.
Chef-patron of the restaurant, Chris Galvin, said that the menu had been inspired by "one of the greats" and would show how Galvin's Chance aims to inspire disadvantaged young people to follow a career in hospitality.
He said: "This is a great opportunity to get the rising stars of today, both back and front of house, working together to create a very special menu. Fernand Point was instrumental in shaping the future of gastronomy and I think his cooking is still relevant. This event also highlights everything that our charity stands for."
Started in 2009 by Galvin and Fred Sirieix, Galvin's Chance seeks to help young disadvantaged people aged 18-24 and not in training or employment, to work in hospitality. It helps provide long-term support, work placements, training, work placements and apprenticeships, with an aim to get them to national-level standard.
The French restaurant is based on the 26th floor of London Hilton Park Lane and has wide views over London. It is one of seven Galvin restaurants from brothers Jeff and Chris, whose portfolio also includes La Chapelle, Bistrot de Luxe and the Pompadour by Galvin.
