Next Monday, the kitchen at the Four Seasons Hotel, Park Lane, will be turned into a playground of organised culinary chaos. Twenty of London’s most elite chefs will descend on the hotel to create twenty bespoke menus for twenty tables to help raise a substantial amount of money for the leukaemia charity, Leuka.
Last year Great British Chefs went behind the scenes of the event for the first time and talked to chef Peter Gordon and restaurateur Chris Corbin about how the dinner first came about sixteen years ago. We’re back again this year to join in the fun, dodging between the crowded kitchen stations where the chefs will be throwing out more plates than a Greek wedding.
