Schwerdt, 25, worked under Skye Gyngell in the kitchens of the Michelin-starred Petersham Nurseries for the past two years.
A Piece On The Side will be priced at £45 per person and guests will receive the following three-course set-menu dinner:
- Starter: Heritage tomatoes with goats curd, zartar, purple basil and bruschetta.
- Main: Fillet of beef with roasted beetroots, baby carrots, domestica rocket, horseradish cream and salsa verde.
- Vegetarian option: Roasted vegetables with turmeric dressing, domestica rocket and bhatura
- Dessert: Baklava ice cream with pistachios and viola flowers.
Schwerdt is currently working on a new food project with Gyngell which will launch later this year. Meanwhile, Gyngell has been announced as culinary director at Heckfield Place hotel,the former hotel and conference centre in Hampshire which will re-open as a country house hotel in March 2013.