Executive Chefs Henry Brosi, Jean-Philippe Blondet, Alain Ducasse and David McIntyre for London Food Month

London Food Month event at The Dorchester

July 27, 2017 Food & drink

In celebration of the first-ever London Food Month, the executive chefs from our roster of award-winning restaurants teamed up for an exclusive behind-the- scenes party, held in the kitchens at The Dorchester on Monday, June 26.

It’s great for us to have direct contact with our guests at such a fun event – Executive chef Henry Brosi

This fun-filled evening was hosted by our very own executive chef at The Dorchester, Henry Brosi. He was joined by Jean-Philippe Blondet, executive chef for Alain Ducasse at The Dorchester and David McIntyre, executive chef at CUT at 45 Park Lane.

For one night only the famous kitchens of The Dorchester were transformed into a party venue, complete with red carpet entrance, wonderful floral displays by Philip Hammond, and chef Brosi’s office was taken over as a DJ booth.

Executive chefs Henry Brosi and David McIntyre
Executive chefs Henry Brosi and David McIntyre
Dessert station by pastry chef David Girard
Dessert station by pastry chef David Girard

Together the chefs created a night to remember, with an array of speciality dishes celebrating the history of each of our London restaurants. Henry Brosi treated guests to his signature dish of Dublin bay prawns with tenderstem broccoli, pepper coulis and sauce vierge, while the rest of the culinary team at The Dorchester served a traditional British feast of fish and chips.

The fish theme continued with chef Blondet serving Scottish salmon, fresh herb condiment and caviar, while David McIntyre tempted diners with tuna tartare cones and wagyu beef sliders. Paying homage to our China Tang restaurant’s Cantonese roots, chef Chong Choi Fong hosted a popular Peking duck station.

Cheese table presentation
Cheese table presentation
Marco Bottin, Alberto Gobbo and Jean-Pjilippe Blondet from Alain Ducasse at The Dorchester
Marco Bottin, Alberto Gobbo and Jean-Pjilippe Blondet from Alain Ducasse at The Dorchester

Speaking on the event, chef Brosi said, “My highlight was being able to invite so many people to our work place in the kitchens and have them enjoy our offering. It’s great for us to have direct contact with our guests at such a fun event.”

With food and champagne flowing throughout the evening, it was certainly a night to remember. A dessert station provided an impressive end to the night with a smoking ice cream trolley and pastry station.

If you missed this event, why not come to any of this year’s remaining Masterclasses with legendary executive chef Henry Brosi.

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