There’s not many things we Londoners love more than food, new places to eat, and talented chefs with shiny new menus – that’s exactly what Chefs of Tomorrow is promising. Started in 2015, Chefs of Tomorrow was Dan Doherty’s (of London favourite Duck and Waffle) idea to find a way for young chefs to grow, develop and connect with each other and others in the industry.
He has since teamed up with writer Anna Sulan Masing and Emily Underwood (of Burnt Truffle) for a collaboration entitled the TMRW project. At its foundation, the project’s basis is the Chefs of Tomorrow, which is being bought to Ealing eatery Charlotte’s W5 in February, as a series of intimate dinners to encourage up and coming chefs.
Resultant in an evening of four chefs, each at de Partie level or below, cooking one of four courses. Far from being cutthroat and divisive, the project aims to bring these chefs together, to work with one another, as well as with Dan, the Head Chef, and Front of House to create an exciting culinary experience. Each chef will design and serve their menu, which will includes a Suffolk rack of hare with burnt Cabanero, and a dark chocolate cremeux for an enthusiastic group of diners to enjoy. Full details of the chefs and menus have yet to be announced, but we’ll be reserving ourselves a seat ASAP!
Tickets to Chefs of Tomorrow, presented by the TMRW project are available online now at www.eventbrite.co.uk. The first event is scheduled for 20 February 2017 at Charlotte’s W5.