The event was spearheaded by Levy’s director of culinary James Buckley. It saw top chefs create over 2,000 plates of food for over 300 guests. The event raised over £40,000 for Hospitality Action, providing vital support to hospitality professionals facing hardship.
Buckley said: "I’m incredibly proud of the success of the Chefs’ Table event; what we achieved was truly remarkable. It was more than just a culinary masterpiece; it was a marvellous demonstration of the talent and dedication within our great industry.
“The chef teams delivered an unforgettable culinary experience, showcasing their exceptional talent and working together to provide a truly seamless and professional service. We are delighted that it not only exceeded expectations but also provided vital funds for Hospitality Action."
Twenty six chefs who share 28 Michelin stars between cooked at the event. They included Brett Graham (The Ledbury), Tom Kerridge (The Hand and Flowers), Atul Kochhar (Kanishka) and Will Devlin (The Small Holding).
Almost 45 additional chefs, including 18 Levy chefs, shared the Chefs’ Table centre stage contributing their expertise. Collectively the chefs clocked up over a million steps, a testament to their energy and commitment throughout the event.
Guests savoured an ‘incredible array of flavours’, with a total of 154 different dishes served. A third of the dishes served were plant-based, demonstrating the increased focus on plant-based cuisine and the ability to push the boundaries of creativity. A total of 2,156 plates were served to 308 guests.
Mark Lewis, chief executive of Hospitality Action, added: “I am overwhelmed by the incredible support at Chefs’ Table. It was a privilege to see so many talented chefs come together to create something extraordinary. The generosity and passion on display were second to none.
“Thanks to the dedication of the sponsors, suppliers, chefs and guests, the funds raised will not only provide financial assistance but also offer hope to hospitality workers when they need it most. My deepest gratitude to everyone who made it possible."