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The Menu and Chefs


The 2019 team of Chefs, all selected by Brian Turner and Sara Jayne Stanes of the Royal Academy of Culinary Arts, Captained by Jeff Galvin MCA and further developed and prepared by  a number of leading Academician chefs from the Royal Academy of Culinary Arts.

Menu and Wines

Reception – Swan Canapés – Champagne Laurent-Perrier, La Cuvée, Brut, NV, Kindly donated by Champagne Laurent-Perrier

First Court: Ben Tish, Culinary Director, The Stafford London

Grilled mackerel,roasted beets, crème fraiche, hazelnut & saffron candied orange, Chardonnay Reserve 2016, Tiansai Winery, Xinjiang, China, Kindly donated by Tiansai Winery and Panda Fine Wines

Second Course: Angela Hartnett

Tortelllini con crema di parmigiana, Viña Real Barrel Fermented Rioja Blanco, 2017, CVNE, Spain, Kindly donated by CVNE and Hatch Mansfield


Main Course:Allan Pickett

Smoked beef sirloin, boulangère of short rib, spring carrot, trompette powder & Madeira sauce, Botrosecco, 2015,  Le Mortelle, Maremma, Tuscany IGT, Italy, Kindly donated by Le Mortelle Winery and Berkmann Wine Cellars 


Dessert: Steven Drake, Sorrels Restaurant

Pear poached with hibiscus, goat’s milk yoghurt & cardamom ice cream, Tokaji Classic Cuvée, Late Harvest, Tokaj-Hegyalja, Hungary, 2006, Kindly donated by Tokaj Classic Winery, Mád, Hungary

 Coffee and Petits Fours

The 2019 chefs are:

Steve Drake

After ten years in London, starting in the kitchen at The Ritz, Steve took his first head chef position at Drake’s on the Pond in Surrey, beginning his long association with the area. Shortly after opening, he won the Roux Scholarship followed by his first Michelin star. Having held a star for fourteen consecutive years at his previous restaurant, Drake’s, Steve recently opened Sorrel, in Dorking, where he brings a light modern touch to his style of fine dining.




Jeff Galvin

Inspired by his older brother Chris, Jeff started his career at the same small neighbourhood restaurant where Chris once washed the pots for Anthony Worrall-Thompson.

After completing catering college, Jeff joined The Savoy hotel as a young Commis under the direction of Anton Edelman before progressing to the role of Junior Sous Chef at David Levin’s Michelin-starred Capital Hotel working for renowned Chef, Philip Britten.

In 1994 he was appointed by Nico Ladenis at Chez Nico at 90 Park Lane as Sous Chef and was part of the kitchen brigade that achieved the elusive third Michelin star.

He joined Chris for the opening of Orrery in Marylebone in 1997 before being reunited with David Levin as Head Chef at The Greenhouse restaurant in Mayfair.

His Michelin-starred experience led to his appointment at Marco Pierre White’s three Michelin-starred Oak Room, where he was Head Chef under the direction of Robert Reid, and in May 2000 Marco appointed him as Executive Chef at L’Escargot which held a Michelin star for five years.

In September 2005, he teamed up with Chris to launch their own venture, Galvin Bistrot de Luxe and so their partnership continues to this day.

In 2013 Jeff was awarded the prestigious Master of Culinary Arts (MCA).  Held every four years, the MCA is the UK hospitality industry’s most prestigious award.

Angela Hartnett MBE

Angela Hartnett MBE, is one of the UK’s most loved chefs and restaurateurs, known for her sophisticated yet simple, Italy-inspired cooking.

Born in Britain, her passion for good, honest food and the best ingredients was instilled in her by her Italian grandmother and mother.

After starting out in the kitchens at Aubergine, Zafferano, L’Oranger and Petrus, Angela became head chef at Petrus within seven short months, helping the restaurant to achieve a Michelin star. She went on to launch Amaryllis in Scotland; Verre in Dubai; MENU and The Grill Room at The Connaught, with Gordon Ramsay.

In 2007 Angela was awarded an MBE for services to the hospitality industry, and the following year she opened her own restaurant, Murano in Mayfair, where she is Chef Proprietor, and holds a Michelin star. Serving modern, seasonal food with an Italian accent, Murano is one of the few restaurants to hold 4 AA rosettes. The restaurant celebrated its 10th birthday this year.

In 2012 Angela opened Hartnett Holder & Co in partnership with Robin Hutson, and with Chef Luke Holder. In September 2013 Angela launched the critically acclaimed Merchants Tavern in Shoreditch. In November of that year she opened the similarly championed Cafe Murano, a brassier little sister to Murano, where she creates the menu with Sam Williams as Executive Chef. In June 2015 a second Cafe Murano opened on Tavistock Street, Covent Garden.

Angela has two cookbooks to her name, Cucina (2007) and Angela’s Kitchen (2011), both published by Ebury.

Allan Pickett

Allan has spent his career working alongside some of the greatest Chefs Britain has to offer,  Michel Roux Junior at Le Gavroche, Head Chef for Marco Pierre White at the Michelin-starred L’escargot, then working at Orrery in the heart of London where he retained the Michelin star before joining the Galvin brothers at Galvin Bistro De Luxe.

The Aviator Hotel in Farnborough was where Allan worked with inspirational Ken McCulloch before joining the D&D Group as Head Chef at Plateau in Canary Wharf.

Allan’s passion and enthusiasm for classic cooking is self-evident. Belief in the building blocks of flavour and the traditional techniques of slow cooking, braising and stewing were taught to him from an early age. A strong advocate for using the most seasonal ingredients that our shores have to offer, whilst also staying true to the classic French and British elements.

Classic, light, contemporary, quality, seasonal and refined are words that have become synonymous with Allan’s style and finish that is delivered on every plate.

Allan held the best Newcomer in the Restaurant Magazine’s 100 Best restaurant’s for 2016 and has won numerous food writers and journalist over with his style of cooking.

Ben Tish

Ben Tish is currently culinary director at the Stafford London where he oversees all food operations including the Game Bird and American bar.Ben will launch standalone restaurant concepts with Stafford over the coming months.

Prior to that Ben was chef/partner for Salt Yard group and oversaw the opening of Dehesa, Opera tavern and Ember yard. ben still remains a partner with salt yard group.

Ben has published two cook books and has just finished writing his third- “Moorish” that will be released in Spring 2019. the book will focus on the moorish culinary influence and history in Southern Spain, Italy and Sicily.



The Wines for each course will be chosen  by Master Sommeliers selected  by The Wine and Sommelier Guilds of the United Kingdom: Clement Robert, MS of the 28:50 Restaurant Group and Eric Zweibel, MS, Cellar Master  from Summer Lodge in Evershot, Dorset who is the UK candidate for next year’s Best Sommelier of the World Championship being held in Antwerp in the Spring.

The 2019 Sommeliers are:

Clément Robert MS

Clément Robert started his wine career from an early age, attending the catering school in Le Touquet. At the age of 18 he moved to Angers to take his sommelier degree. After a spell as a Trainee Sommelier at a Michelin starred restaurant in the Loire, Robert moved to England in 2006 where he became Assistant Head Sommelier of the Hotel du Vin in Brighton, and then Head Sommelier of the Hotel du Vin in Cambridge. In 2009, he joined Summer Lodge Hotel as Assistant Sommelier to Eric Zwiebel, MS and won the Chaîne des Rôtisseurs’ International Young Sommelier of the Year competition, before being named UK Sommelier of the Year in 2013. After working for nearly 5 years as Head Sommelier at Medlar restaurant in Chelsea, Clément is now in charge of the wine buying for the Texture group of restaurant’s. Clément passed his Master Sommelier examination in 2015.

Eric Zwiebel MS

Eric Zwiebel has been Head Sommelier and Cellar Master at the Summer Lodge Hotel in Dorset since July 2004. Born in the beautiful province of Alsace in France, an area world famous for its Rieslings and Gewürztraminers, his affection for wine began at an early stage. His parents owned a restaurant and he used to help them in his spare time. To broaden his knowledge, he decided to move to the United Kingdom in 1999. Two years later, he passed the Master Sommelier examination and was admitted to the Court of Master Sommeliers. In order to stay abreast of the developments in the wine world, he constantly participates in international Sommelier competitions and spends much of his free time travelling to many of the wine regions of the world.

In 2004, he won the UK Sommelier of the Year competition. In 2013 and 2017 he came 5th in Europe at The Best Sommelier of Europe Competition. In 2007, he represented the United Kingdom and participated at The World’s Best Sommelier Competition where he was a runner-up and in 2013, in Japan, he was placed fourth. He also competed again at the World Championships in Mendoza in Argentina in 2015 and will once more represent the United Kingdom at the next World Championship being held in Antwerp, Belgium in 2019. In 2018 he passed The Association of Sommelerie Internationale Certificate with the highest score of the year and was the first UK Candidate to achieve this recognition.