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Each year, the event unites some of the UK’s top chefs to cook a fantastic bespoke meal for guests. This year’s chefs include seafood expert Rick Stein, Marcus Wareing (of Marcus and Tredwells), Raymond Blanc (of Le Manoir aux Qait' Saisons), Jacob Kenedy (of Bocca di Lupo & Gelupo) and José Pizarro (of José, Pizarro & José Pizarro Broadgate). The night will be hosted by acclaimed actor Hugh Bonneville.

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Rick Stein's Red mullet stuffed with crab, olive oil and saffron sauce

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Front row from left to right: Rick Stein, Marcus Wareing (of Marcus and Tredwells), Raymond Blanc (of Le Manoir aux Qait' Saisons), Jacob Kenedy (of Bocca di Lupo & Gelupo) and José Pizarro (of José, Pizarro & José Pizarro Broadgate). 
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Damien Hirst’s Art work on a napkin painted especially for this event Sold For: £10,500

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Su-chef of José Pizarro Broadgate) preparing Prawn fritters with chilli

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Robin Hutson, Raymond Blanc and Bill Knott

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José Pizarro 

(of José, Pizarro & José Pizarro Broadgate) preparing Prawn fritters with chilli

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Robin Hutson with guests during Champagne Taittinger reception

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Canapés by José Pizarro Cinco Jotas 100% acorn-fed jamón ibérico, the finest ham in the world and mint Salted anchovies with tomato bread Aubergine omelette

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The night will be hosted by acclaimed actor Hugh Bonneville.
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Jake and Dinos Chapman the enfant terrible of the art world added their napkin to the event. Sold For: £6,000

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Bill Knott The FT's Gannet, wine writer in The Oldie, recipe columnist for Restaurant Magazine, ambassador for Action Against Hunger. @KnottHungry

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Jacob Kenedy (of Bocca di Lupo & Gelupo)
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Jacob Kenedy's Porcini risotto 

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Fine Wine Auction & Dinner is hosted by 1 Lombard Street raised over 330,000 pounds

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Hugh Bonneville with guests 

Champagne Taittinger reception
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Raymond Blanc

(of Le Manoir aux Qait' Saisons) preparing the first course

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Raymond Blanc's Celeriac, apple and watercress salad

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Raymond Blanc adding finishing touches to his dish

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Rick Stein in discussion with Alfred Prasad
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HEAD CHEF

Head Chef Juri Ravagli

Juri embodies the heart and soul of the kitchen. He believes dishes at 1 Lombard Street 

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Raymond Blanc and  José Pizarro
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Marcus Wareing, Warm chocolate, salted caramel, rosemary

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Angela Hartnett and Soren Jessen

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Nothing left, till next year!

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