Top chefs raise £80,000 for Rare Disease Centre at London hospital

By Hannah Thompson contact

- Last updated on GMT

(Photo: The six chefs with guest Myra, who has EB / DEBRA)
(Photo: The six chefs with guest Myra, who has EB / DEBRA)

Related tags: Michel roux jr, Chef

Top chefs including Michel Roux Jr and John Williams MBE have helped to raise £80,000 for the DEBRA skin disease charity.

Adam Byatt, Cherish Finden, Phil Howard, Chris King also took part in the one-off Great Chefs Dinner at the Roux at The Landau restaurant at The Langham London on 7 February.

The chefs cooked one course each to create a six-course menu for paying guests, with all funds going to raise money for families and individuals affected by epidermolysis bullosa (EB), a genetic skin blistering condition causing pain and disability, which directly affects at least 5,000 people in the UK.

The money raised helped DEBRA reach its overall target of £250,000, to go towards the construction of a new Rare Disease Centre at St Thomas’ Hospital in London. 

The teams at The Langham London, and Roux at The Landau, as well as Anton Edelmann, also contributed to the event.

Dinner is served

Chris King, executive chef at The Langham London, created the canapés, of pommes soufflées, caviar and crème fraiche, venison tartare and Comté gougères, while Adam Byatt, chef-owner of Trinity, Upstairs at Trinity and Bistro Union in Clapham, created the starter of partridge, pear and pistachio terrine with toasted brioche.

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(Photo: Michel Roux Jr and Andrew Colville (DEBRA)) 

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John Williams MBE, executive chef at The Ritz London, made a fish course of turbot Romanesco with baby leek, champenoise and cauliflower purée with truffles; while Phil Howard, chef-owner of Elystan Street in Chelsea, created a main course of glazed veal cheek with salsify, hand cut macaroni and carbonara sauce.

Desserts came from Michel Roux Jr, chef-owner of Le Gavroche, and operator of Roux at the Landau and Roux at Parliament Square, who made choux croquant with vanilla ice-cream and sauce gianduja, while Cherish Finden, executive pastry chef at The Langham London finished the evening with petits fours.

The DEBRA charity helps to fund research to find effective treatments and, ultimately, a cure for EB and provides care and support to individuals and families living with the condition.

“I’d like to thank everyone for making the evening such a success, from the guests who gave so generously, to the chefs who donated their time and talents,” says Andrew Colville, corporate and events manager at DEBRA. “The evening has enabled us to fulfil our contribution to the creation of the new Rare Disease Centre at St Thomas’ Hospital.

“The new facilities will enable people with EB to receive the best possible specialist care in one location within the hospital, having a lasting positive impact on the lives of people with the condition.” 

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