National Restaurateurs’ Dinner Chefs Team Announced
PRESS RELEASE: Chefs Team Announced for 31st Annual National Restaurateurs’ Dinner on the 1st October 2018
Top industry names, businesses and professionals are poised to gather for the National Restaurateurs’ Dinner which will be held on 1st October 2018 at Shakespeare’s Globe, with Early Bird Tickets now on sale.
In May 2017 Roy Ackerman CBE, founder of the National Restaurateurs Dinner, passed away. In Tribute it was felt fitting that this years’ Dinner should be dedicated to Roy as a celebration of his life and the contribution he made to our industry. The ultimate “Bon Viveur” with his love of Food, Wine, Music and Art, Roy was an inspiration to all and as founding member of the organisations responsible for the Dinner his legacy will continue to inspire future generations.
Supported by The Restaurant Show this spectacular fundraising event will begin with a Laurent-Perrier Champagne reception and be hosted by a team of leading chefs; Steve Drake, Chris & Jeff Galvin, Allan Pickett and Ben Tish of the Royal Academy of Culinary Arts for a superb four course menu with carefully selected wines to match.
This annual fundraising event is the joint initiative of the Royal Academy of Culinary Arts, the Academy of Food and Wine, the Wine Guild of the UK and the Restaurant Association. With the wonderful generosity and support from all our friends in the Industry, over the years, we have raised well in excess of £ 1.5million.
The prestigious event offers the chance to win fantastic prizes and bid on spectacular auction lots while raising important funds for the industry. The vital funds raised from the Dinners have been invested in education and training initiatives developed by the partner organisations.
The NRD is not just a fundraising event, as important as that is, it is also a great opportunity for people with a common interest to meet for a wonderful evening of fun and entertainment; so I look hope to see you at The Globe on Monday 1st October 2018 for what will be a memorable evening supporting the future of the Hospitality Industry in the UK.
STEVE DRAKE, Chef Patron, Sorrel
After ten years in London, starting in the kitchen at The Ritz, Steve took his first head chef position at Drake’s on the Pond in Surrey, beginning his long association with the area. Shortly after opening, he won the Roux Scholarship followed by his first Michelin star.
Having held a star for fourteen consecutive years at his previous restaurant, Drake’s, Steve recently opened Sorrel, in Dorking, where he brings a light modern touch to his style of fine dining.
CHRIS GALVIN, Chef Patron, Galvin Restaurants
Chris Galvin’s career has spanned 30 years working in some of the finest restaurants and hotels on both sides of the Atlantic.
Originally inspired by the cooking of his grandmother, Chris started in a small neighbourhood restaurant as a pot washer for Antony Worrall Thompson before joining the brigade at The Ritz hotel in London as a young Commis under the direction of Michael Quinn.
His talent, enthusiasm and dedication was soon spotted by acclaimed Chef Paul Gayler, who first brought him into his kitchen brigade at Inigo Jones before recruiting him again many years later at The Lanesborough hotel as Executive Sous Chef. He also teamed up again with Worrall Thompson in New York as Head Chef at Ménage à Trois.
In 1997 Chris joined Conran Restaurants where he worked directly with Sir Terence Conran for 10 years; opening restaurants Mezzo, Bluebird and as co-founder of Almeida. The launch of Orrery, where he worked for many years, saw him achieve a coveted Michelin star in 2000.
In 2003 Chris was appointed by Jeremy King and Chris Corbin to open the much-acclaimed Wolseley restaurant where he established, amongst other things, the now famous Wolseley breakfast. The restaurant went on to earn numerous accolades including Time Out Restaurant of the Year, AA London Restaurant of the Year and inclusion in Restaurant Magazine’s ‘50 Best Restaurants in the World’ for two consecutive years.
JEFF GALVIN, Chef Patron, Galvin Restaurants
Inspired by his older brother Chris, Jeff started his career at the same small neighbourhood restaurant where Chris once washed the pots for Antony Worrall Thompson.
After completing catering college, Jeff joined The Savoy hotel as a young Commis under the direction of Anton Edelmann before progressing to the role of Junior Sous Chef at David Levin’s Michelin-starred Capital Hotel working for renowned Chef, Philip Britten.
In 1994 he was appointed by Nico Ladenis at Chez Nico at 90 Park Lane as Sous Chef and was part of the kitchen brigade that achieved the elusive third Michelin star.
He joined Chris for the opening of Orrery in Marylebone in 1997 before being reunited with David Levin as Head Chef at The Greenhouse restaurant in Mayfair.
His Michelin-starred experience led to his appointment at Marco Pierre White’s three Michelin-starred Oak Room, where he was Head Chef under the direction of Robert Reid, and in May 2000 Marco appointed him as Executive Chef at L’Escargot which held a Michelin star for five years.
In September 2005, he teamed up with Chris to launch their own venture, Galvin Bistrot de Luxe and so their partnership continues to this day.
In 2013 Jeff was awarded the prestigious Master of Culinary Arts (MCA). Held every four years, the MCA is the UK hospitality industry’s most prestigious award.
ALLAN PICKETT, Executive Chef, Swan Shakespeares’ Globe
Allan has spent his career working alongside some of the greatest Chefs Britain has to offer, Michel Roux Junior at Le Gavroche, Head Chef for Marco Pierre White at the Michelin-starred L’Escargot, then working at Orrery in the heart of London where he retained the Michelin star before joining the Galvin brothers at Galvin Bistro De Luxe.
The Aviator Hotel in Farnborough was where Allan worked with inspirational Ken McCulloch before joining the D&D Group as Head Chef at Plateau in Canary Wharf.
Allan’s passion and enthusiasm for classic cooking is self-evident. Belief in the building blocks of flavour and the traditional techniques of slow cooking, braising and stewing were taught to him from an early age. A strong advocate for using the most seasonal ingredients that our shores have to offer, whilst also staying true to the classic French and British elements.
Classic, light, contemporary, quality, seasonal and refined are words that have become synonymous with Allan’s style and finish that is delivered on every plate.
Allan held the best Newcomer in the Restaurant Magazine’s 100 Best restaurant’s for 2016 and has won numerous food writers and journalist over with his style of cooking.
BEN TISH, Culinary Director, The Stafford London
Ben Tish is currently culinary director at the Stafford London where he oversees all food operations including the Game Bird and American bar. Ben will launch standalone restaurant concepts with Stafford over the coming months.
Prior to that Ben was chef/partner for Salt Yard group and oversaw the opening of Dehesa, Opera tavern and Ember yard. Ben still remains a partner with salt yard group.
Ben has published two cook books and has just finished writing his third- "Moorish" that will be released in Spring 2019. The book will focus on the moorish culinary influence and history in Southern Spain, Italy and Sicily.
EARLY BIRD TICKETS ARE ON SALE UNTIL 31st AUGUST:
Individual £175 +VAT per ticket or £1750.00 +VAT for a Table or £1950.00 +VAT for a table of 12
Email firstname.lastname@example.org with your Name, Company and Individual Ticket/Table requirements.
Notes to Editors
The National Restaurateurs’ Dinner
The National Restaurateurs’ Dinner (NRD) unites leading figures, professionals and businesses in a joint initiative by four of the industry’s most prominent and respected organisations: The Academy of Food and Wine Service; The Royal Academy of Culinary Arts; The Restaurant Association and The Wine Guild.
Esteemed members of the hospitality sector are invited to celebrate the year’s successes and raise vital funds for the future of training and education in the hospitality sector.
Over the years, the NRD has supported programmes such as the RACA Annual Awards of Excellence, Apprenticeships and Master of Culinary Arts, AFWS UK Sommelier of the Year and UK Restaurant Manager of the Year, BHA Young Chef Young Waiter and the Big Hospitality Conversation.