Top chefs cook for wounded war heroes

Paul Gayler, The Lanesborough’s chef de cuisine, will lead a team of London’s top chefs as they cook a five-course meal at London’s Guildhall to raise funds for troops wounded in Afghanistan and Iraq.

The Chefs for Heroes​ fundraiser, held on 2 October, will see Andrew Bennett (Sheraton Park Lane), Gary Klaner (Landmark Hotel), Martyn Nail (Claridges), Paul Bates (Intercontinental, Hyde Park Corner), Simon Young (The Jumeirah Carlton Tower, Knightsbridge) and Matthew Marshall (Chamberlains Events) try to raise £250k for Help for Heroes​, an independent charity that supports wounded members of the armed forces.

After his own son was shot in the leg whilst serving in Afghanistan, Gayler said he felt compelled to help the charity.

“The situation in Afghanistan is forever in our minds with casualties reported almost daily in the news,” he said. “Hospitals like Selly Oak and rehabilitation centres like Headley Court have to deal with ever-increasing numbers of injured servicemen returning home in need of their care. As a father of a wounded soldier, I will be forever grateful for the brilliant care Lee received at the hands of the Headley Court team, and it is why this charity has been chosen to benefit from this year’s Chef’s event.”

The chefs will serve diners, which include Gordon Ramsay, Raymond Blanc and Heston Blumenthal a five course menu consisting of Terrine of smoked maize fed chicken and wild mushrooms; Baked Orkney scallop with leeks, ginger and coriander; Roasted fillet of Scotch beef, oxtail Boulanger and sauce hermitage; Iced soufflé ‘Eau de Vie Dantzig’ with warm Mirabelle compote; and Coffee & Friandises.

Money raised will go toward Help for Heroes’s aim to raise £20m to erect seven Hero Recovery Centres at garrison towns across the UK, which will help rehabilitate those wounded in action.

Tickets for the event on 2 October cost £500 and are available from www.chefsforheroes.org​.