The FoodCycle Mardi Gras Feast
This event has now passed – thank you to our chefs, guests, sponsors and the team who made it such a success! If you’d be interested in future events please contact [email protected]
For one night only, FoodCycle will be hosting a unique evening of revelry, celebration and plenty as seven of the world’s finest chefs come together to cook an incredible seven-course feast at Carpenters’ Hall in the City of London on Thursday 27th February 2014.
Each chef will be creating an exquisite course using surplus ingredients which would otherwise have been wasted. This is a once-in-a-lifetime opportunity to experience dishes created by seven of the finest chefs, and all in aid of FoodCycle. Dishes will be created by FoodCycle Patron Giorgio Locatelli of Locanda Locatelli (one Michelin star), Claude Bosi of Hibiscus (two Michelin stars), Bruce Poole of Chez Bruce (one Michelin star), Cyrus Todiwala OBE of Cafe Spice Namaste, Anna Hansen MBE of the Modern Pantry, Ben Tish of Salt Yard, and renowned chocolatier Willie Harcourt-Cooze of Willie’s Cacao.
The surplus ingredients will be generously donated by Company Shop along with other food suppliers, and drinks will be provided by Sainsbury’s and Bacardi. Huge thanks to all of our generous donors and supporters.
Our Mardi Gras Feast auction is now live – bid for amazing prizes including the opportunity to be a food critic with Tom Parker Bowles, luxurious holidays, and unique fine dining experiences. Click here to see all the auction prizes and start bidding.
Giorgio Locatelli * :
FoodCycle patron and star of BBC’s Italy Unpacked TV series, Giorgio Locatelli hails from Northern Italy where he was born into a cooking dynasty, starting with helping in his uncle’s Michelin-starred restaurant from the age of five, and he is now considered by many to be one of the finest Italian chefs in the world. He gained his first Michelin star in London while Head Chef at Zafferano, and his second for his own restaurant, Locanda Locatelli.
“In this day and age throwing food away is madness, especially when some don’t have enough to eat and we have the means and technology to recycle and put leftovers to good use. This is why I am proud to be cooking at the FoodCycle Mardi Gras Feast, to help raise funds for such an important project whose focus is to limit the amount of food waste and tackle food poverty”.
Cyrus Todiwala OBE: Cyrus was born and bought up in Bombay where his mother inspired his love of good cooking. He trained at the Taj Hotels Resorts and Palaces chain and rose to become executive chef for eleven restaurants. After moving to the UK, he opened his famed restaurant, Café Spice Namaste, in 1995. He was awarded an MBE in 2000 and an OBE in 2009. In 2012, he cooked for the Queen and the Duke of Edinburgh as part of the Diamond Jubilee celebrations. He is also currently starring in BBC2’s The Incredible Spice Men.
“I wholeheartedly and totally support the work of FoodCycle. Being an Indian and understanding the plight of poverty and hunger, I agree with making use of perfectly edible food that would otherwise be wasted and turning it into fantastic meals for people in need. That’s why I’m delighted to be cooking a course at their Mardi Gras dinner to help them raise vital funds“.
Anna Hansen MBE: Canadian-born chef Anna Hansen opened The Modern Pantry in 2008, has since gained two AA rosettes between 2008 and 2012, and been listed as a “Bib Gourmand” in the Michelin Guide 2014. In 2011 her first book, The Modern Pantry Cookbook, was published to critical acclaim. She was awarded an MBE in the 2012 New Year’s Honours List for her services to the restaurant industry.
“As a keen supporter of Action Against Hunger for many years I’m very conscious of the global scale of starvation & any initiative which tackles this problem can only be a good thing. Minimising food waste and using as much of our produce as possible is also an important part of our sustainability philosophy at The Modern Pantry so I’m delighted to be involved with the Mardi Gras Dinner and to help raise awareness of the valuable work of FoodCycle.”
Claude Bosi ** : Lyon-born Claude Bosi grew up immersed in food at his parent’s restaurant. Little surprise then that he became a chef, training under the likes of the Michelin-starred Michel Rostand and Alain Ducasse in Paris. He then moved to the UK where he became Head Chef at Overton Grange before starting his own restaurant, Hibiscus, which holds two Michelin stars, and is ranked in the top 100 in the San Pellegrino World’s Best Restaurants. Claude also reopened The Fox and Grape in Wimbledon as a gastropub in 2010 and the Malthouse in Fulham in 2013.
Bruce Poole * : Bruce Poole is the head chef of the Michelin-starred Chez Bruce in South-west London, which he co-owns with Nigel Platts-Martin along with the Glasshouse in Kew and La Trompette in Chiswick, which are both also Michelin-starred. Bruce prides himself on unpretentious, immaculately prepared food, an approach that has led to Chez Bruce being voted ‘Londoners’ Favourite Restaurant’ in a survey conducted for Harden’s London restaurants for seven consecutive years, having knocked the Ivy off this coveted spot in 2006.
“There can be no sensible objection to making food go further and I am therefore delighted to be supporting FoodCycle by cooking at the Mardi Gras Dinner.”
Ben Tish: Ben joined the Salt Yard restaurant as Head Chef in 2006 following a classical training in some of London and the UK’s best restaurants and hotels. He swiftly went on to become Executive Chef of the Salt Yard Group, overseeing the opening of Dehesa in 2008, Opera Tavern in 2011 and Ember Yard in late 2013. At the forefront of modern Spanish cuisine in London, Ben has appeared on Market Kitchen, Saturday Kitchen, MasterChef and Radio 4’s Food Programme, among others.
“This is a great cause and charity. It got my attention straight away as its relevant to me and my industry, common sense and above all doing good”.
Willie Harcourt-Cooze: Willie’s dream of making the world’s best chocolate was born on his Hacienda El Tesoro in Venezuela, where he has farmed cacao for over a decade. His often-dramatic journey was followed in two Channel 4 documentaries. Willie has redefined how millions of people worldwide think about chocolate. He achieves this because he is the only chocolate maker in the UK making premium chocolate from ‘bean to bar’.
“Having grown up on a small island off Southern Ireland where we made pretty much all of our own food, even our own salt, the ‘no waste’ attitude to food is in my blood. Little did I realise then, how important reducing food waste would become - I am delighted to be helping FoodCycle raise awareness of what is now a global issue.”
With thanks to: