Taking to the stage to demonstrate the “renowned” flavour combinations, dish-finishing techniques and creative plating methods that Hakkasan has become famous for, chefs Andy Toh Chye Siong - executive chef of Hakkasan Middle East - and Lai Min Wei - chef de cuisine at Hakkasan Doha – will also incorporate Koppert Cress produce into several dishes.

With 11 venues worldwide, including the UK, North America, Europe, Middle East Asia and Africa, Hakkasan prides itself on “selecting top quality suppliers” with its focus on service, design, innovation and experience. This, Koppert Cress said, is replicated in the importance that it “places on excellence in produce, customer service levels and overall ‘Cressperience.’”

Paul Da Costa Greaves, Koppert Cress countries manager for UK-UAE and Midle East, said: “Koppert Cress is delighted to be part of bringing chefs together from around the world to share their expertise and creativity at Skills For Chefs 2018.

“We are confident that Hakkasan chefs Toh and Lai will inspire their peers, and all attendees will greatly enjoy and benefit from these sessions.”