Hawksmoor’s third annual Dream Team Dinner This year, a stellar line up of some of London’s most exciting young chefs includes Tom Adams of PittCue,Ben Spalding of Creative Belly, James Knappett of Kitchen Table/Bubbledogs, Tom Sellers ofRestaurant Story and Sam Bompas and Harry Parrof Bompas & Parr.
James Knappett has worked at some of the world’s most highly-regarded restaurants, including The Ledbury, The Berkeley and Gordon Ramsay. During four years spent abroad, James spent time at Noma and Per Se.
In 2012 James opened Kitchen Table and Bubbledogs on Charlotte Street
Awarded ‘Best New Restaurant’
at the 2012 Tatler Restaurant Awards, Hawksmoor Guildhall
is a stunning restaurant and bar in the heart of The City.
Ben Spalding trained at some of the world’s finest Michelin starred restaurants including Per Se and Restaurant Gordon Ramsay. In 2011, Ben worked with Simon Rogan to launch Roganic, earning widespread praise during his time there. Ben’s passion for new challenges and new inspirations means that, even during his ‘time-off’ periods, he's spent time at places like The Fat Duck, Le Manoir aux Quat'Saisons, and L’Enclume. He is currently focusing on his company Creative Belly Limited
Ben's 50 Ingredient Broth
Champagne Taittinger reception
Tom Sellers in conversation with Harry Parr. After Tom spent two-and-a-half years at Tom Aikens, Tom decided to leave London for California to start work at the French Laundry before heading to New York for a job at Per Se. Tom returned to the British capital a year later for a job under Adam Byatt at Trinity. A year at Noma followed, where he spent a year working and immersing himself in Redzepi’s world of foraging ingredients, cutting-edge cooking methods and game-changing reinvention. Last year Tom opened his own critically acclaimed restaurant – Story.
Will Beckett owner of Hawksmoor host for the evening.
Tom Adams and Jamie Berger formed Pitt Cue in 2011 – named after the village where Tom grew up near Winchester. They built a few smokers at home and saved some money to put down a deposit on a trailer, which slowly gained a hardcore following, with press eventually catching wind of their pig-meddling. They teamed up with Richard Turner from Hawksmoor and Simon Anderson from The Albion to open a bricks-and-mortar restaurant in Soho. They are now farming their own pigs, focusing hard on getting the best pork in the country into the restaurant.
Smoked Pork Jowl with Apple Katchup
Sam Bompas and Harry Parr are legendary on the London food scene. Jellymongers extraordinaire, they make edible decorations shaped like buildings and other architectural structures.
Berry Jelly LED
Bompas and Parr launched their fourth book, Tutti Frutti with Bompas & Parr and friends
. Their many food-related projects explore how the taste of food is altered by synesthesia, performance and setting. They have been named by the Independent as 'one of the 15 people who will define the future of arts in Britain'.