Michelin-starred Six Chefs’ dinner at Brown’s Hotel announced

Brown’s Hotel will launch an ambitious new dining tradition this autumn with the announcement of its first ever Six Chefs’ Dinner.

Taking place on September 26, the one-night-only event will bring together some of the UK’s most acclaimed chefs to cook side by side at the hotel’s restaurant, Charlie’s.

The evening, hosted in support of The Royal Marsden Cancer Charity, promises not only a rare collaboration at the highest level of gastronomy but also a chance to raise vital funds for pioneering cancer research and patient support.

A roll call of Michelin-starred talent

Curated by Brown’s Hotel executive chef Andrew Sawyer, the line-up reads like a roll call of British gastronomy. Two-Michelin-starred Andrew Wong of A. Wong in Pimlico will showcase his mastery of dim sum, Tom Kitchin of Edinburgh’s Michelin-starred The Kitchin will highlight his “From Nature to Table” philosophy with Scottish-inspired canapés, and seafood specialists Mitch and Ben Tonks of Dartmouth’s Seahorse will bring their signature coastal cooking to Mayfair.

They will be joined by Charlie’s chef director Adam Byatt, who will present a venison main course, and Brown’s Hotel head pastry chef Ross Sneddon, who will create a fig tarte tatin and petit fours finale. Together, the chefs hold a constellation of Michelin stars, making this dinner a true showcase of talent and technique.

Andrew said: “Bringing this calibre of talent together in one kitchen is a rare and exciting opportunity. It’s a night of collaboration and craft, but it’s also about doing something meaningful beyond the plate. We’re honoured to support The Royal Marsden Cancer Charity and to use our skills in service of a greater cause.”

An evening of cocktails and courses

The evening will begin at the hotel’s Donovan Bar, where legendary mixologist Salvatore Calabrese and director of mixology Federico Pavan will serve signature cocktails including the