Samuel Hauenstein Swan

Nothing epitomised the successes of Action Against Hunger's special events more than the Fine Wine Auction where our superb chefs, supporters & volunteers helped us raise an incredible £700,000 in aid of its fight against hunger. 

Each year, the event unites some of the UK’s top chefs to cook a fantastic bespoke meal for guests. Last year’s chefs included Michel Roux Jr. (Le Gavroche), Ken Hom (MEE Restaurant), 

 

Paul Ainsworth (Paul Ainsworth at No 6) and 

 

Ollie Dabbous (Dabbous).

The night was hosted by acclaimed actor Hugh Bonneville.

The auction lots included Mark Hix to come to your home to cook for your gests

Michel Roux, Game quenelle, ox tongue, mushrooms and juniper berry

Sandeman digestive

Michel Roux Jr. Having training mainly away from the Roux brothers' empire, he joined his uncle at the Waterside Inn, in Bray, Berkshire in 1985, before working with his father at Le Gavroche from the April of the same year. He then worked in Le Gavroche in 1990. 

Michel Jr took over the world-famous restaurant of his father.

He also cooked with the renowned chef Pierre Koffman at his Chelsea restaurant La Tante Claire, reverting to the rank of Commis Chef to do so.

He is now one of the few a British two-star Michelin chef at the London restaurant Le Gavroche.

Tom Best a very talented Auctioneer

Ken Hom OBE (traditional Chinese: 譚榮輝ī, born May 3, 1949) is an American chef, author and television-show presenter for the BBC. In 2009 he was appointed honorary Officer of the Order of the British Empire (OBE) for "services to culinary arts”.

Since 2008, Hom has been an ambassador for Action Against Hunger, a humanitarian charity which works in over 40 countries helping families to feed their children and build a sustainable life. 

Crispy Chicken sun-dried tomato spring rolls by Ken Hom 

Ollie Dabbous, One of London’s best British chefs, returned to the restaurant industry in the spring 2017. He closed his celebrated eponymous site in Fitzrovia in July 2017

Ollies’s Roast Scallops sea truffle and Jerusalem artichoke

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