Tom Aikens and Lee Westcott host one-off collaborative dinner

The  Staff Canteen

The Staff Canteen

Editor 12th January 2016
This February, Tom Aikens and the Typing Room’s Lee Westcott are to host a collaborative, one-off dinner at Tom's Kitchen Chelsea. TKCH low resThe evening will begin with Tom and Lee introducing the five course tasting menu, and talking through the produce and skills involved in creating the Modern European dishes that combine the best of their experiences and creativity.

>>> Read: Lee Westcott, executive chef, Typing Room, Bethnal Green

  The menu will include, Scallops with fermented grains and lardo; Foie Gras Mousse with ham hock jelly and lentils; Smoked and Braised Beef Cheek with baked beets and beet mash; Sea Trout with kohlrabi, sprouting broccoli and pear; and a dessert of Chocolate and Blood Orange. The dinner will take place at 7pm on Tuesday, February 2, priced at £80pp including matching wines throughout. Lee Westcott spent the formative years of his career working together with Tom Aikens at his eponymous two Michelin-starred restaurant. After stints working abroad with Jason Atherton, Lee returned to the UK to become Executive Chef of the hugely successful Typing Room in Bethnal Green, as well as starring on shows such as Saturday Kitchen and Great British Menu. Tom meanwhile has been busy opening the Tom’s Kitchen restaurants across London, as well as heading up projects in Hong Kong, Dubai and Oxfordshire. For reservation email: [email protected] or call: 0207 349 0202.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 12th January 2016

Tom Aikens and Lee Westcott host one-off collaborative dinner