A ‘sensational’ menu was created by chefs including José Pizarro, chef founder of Pizarro Restaurants; Ian Musgrave, executive sous chef at The Ritz London; Hrishikesh Desai, chef patron of Farlam Hall; Cherish Finden, international pastry consultant and TV personality and Mark Perkins, executive pastry chef at Rosewood London.

The joint fundraising event was in aid of the Royal Academy of Culinary Arts, World Young Chef Young Waiter, and The Wine Guild of the United Kingdom. This money raised will play a pivotal role in nurturing talent and fostering growth within our industry, ensuring a brighter future for aspiring professionals.

Robert Walton MBE, YYY Chairman commented: "I am truly grateful to all who graced the third International Restaurateurs' Dinner with their presence. This event has been a testament to unity and access, and I extend my heartfelt thanks to our esteemed guests and generous sponsors, who help us to advance key initiatives within the hospitality industry.

“Thank you to our six chefs who curated an exceptional. As chairman of World Young Chef Young Waiter and Young Mixologist, I take immense pride in our role in nurturing the future luminaries of the culinary world. The funds raised will propel our efforts in providing invaluable opportunities for these aspiring talents.”

The evening started with a Bluebell English Sparkling Wine Reception, Caviar by Kings Fine Foods, and a Cocktail reception by NEFT Vodka.

This was followed by a 4-course menu curated by renowned chefs organised by the Royal Academy of Culinary Arts, and paired with matched wines organised by The Wine Guild of the United Kingdom.

Gonzalez Byass presented the wine for the starter course, Hatch Mansfield for the fish course, Berkmann Wine Cellars for the main course, and Champagne PIAFF for the dessert course.