Jack Stein joins ‘Too Many Cooks’ at CUT, 45 Park Lane
CUT at 45 Park Lane is handing over the pass to five chefs for a one-night-only 'Too many cooks' event that puts produce and personality centre stage.
On November 13, the evening opens with a refreshing welcome cocktail created especially for the occasion by celebrated chef and food writer Mark Hix.
Guests will be greeted with a run of exquisite canapés - each crafted by one of the visiting chefs - to set the tone for what follows.
The talent for the evening
For the main event, guests will sit down to five courses designed by an all-star line-up: food critic Tom Parker Bowles and chefs Mark Hix, Jack Stein, Sam White, Mitch Tonks and CUT’s own culinary director, Elliott Grover.
About Elliott
At the helm of 45 Park Lane's CUT is Elliott, a culinary professional with experience across multiple London hotels and restaurants. He contributed to the openings of Hix Soho and Hix Selfridges following Mark Hix’s departure from Caprice Holdings. He later held senior roles at Scott’s Mayfair, The Ned, and Duck & Waffle as executive and head chef.
In 2022, Elliott was appointed executive chef at 45 Park Lane, working alongside Wolfgang Puck at CUT. He has cooked British dishes at the Governors Ball in Los Angeles for the past three years in collaboration with Puck. He was subsequently promoted to culinary, food and beverage operations director at 45 Park Lane.
The dishes
Guests can expect comforting, ingredient-led dishes in the chefs’ signature styles - think rich, creamy risotto; fresh, charcoal-kissed seafood; and slow-cooked beef cheek with deep, silky sauces.
While each chef brings a distinct voice, the menu is united by a shared affection for seasonal British cooking and the convivial, slightly mischievous spirit of a one-night kitchen takeover.
From Mark's knack for simple showstoppers to Mitch’s seafood know-how, and Elliott precision at the grill, the collaboration promises plenty of personality on the plate.
With a bespoke cocktail welcome, one-off canapés and a five-course menu from six chefs who rarely share the same stove, this is very much a “blink and you’ll miss it” service designed for diners who love the theatre of a true collaboration.
For booking, contact CUT at 45 Park Lane directly.
{{user.name}}