Michelin-starred chefs and music duo unite for charity event

Michelin-starred chefs and Belfast music duo Bicep are set to come together for SENSORA, a new fundraising event supporting The Brain Tumour Charity.

Taking place on Monday, May 5 at music venue HERE at Outernet in London, the multi-sensory dinner has been created by brothers Mark Tuttiett, head chef at two-Michelin-starred Da Terra, and James Tuttiett.

Built around the idea of how brain tumours can affect the senses, the event will combine a six-course chef collaboration with immersive production and a specially curated performance from Bicep.

For hospitality, the key draw is the chef line-up, which brings together talent from some of the UK’s most respected kitchens for a one-off menu designed around smell, sight, touch, sound, taste and memory.

Mark Tuttiett and James Tuttiett create SENSORA

The concept has been shaped by personal loss. Mark and James created SENSORA after losing both of their parents to a brain tumour, working with The Brain Tumour Charity to build an event that raises both funds and awareness.

The idea of linking each course to one of the senses reflects the very real impact brain tumours can have on how people experience the world. That emotional connection gives the evening a depth beyond the usual charity dinner format, with food used not just to impress, but to communicate something more powerful.

Mark said: “We wanted to challenge ourselves to create something truly meaningful and different. SENSORA is deeply personal to me and my brother; many of the people involved supported us while we were losing our dad, and the chefs taking part have shown us what real support looks like.”

He added: “We want to create a legacy. Our dad left his mark through the students he taught, and our mum through her work as a dietitian - this is our way of honouring them, by bringing people together in a powerful, lasting way.”

Michelin-starred chefs build a six-course menu

Each of the six courses will be created by a different chef, with every dish representing a specific sense.

Cal Byerley of Restaurant Pine will lead on smell with chalk stream trout, lemon verbena, horseradish and roe.

Holly Middleton Joseph of Hausu will represent sight with citrus, black radish, jalapeño, coconut, salty fingers and lime leaf.

Mark Donald of The Glenturret Lalique Restaurant will take on touch with a dish titled Seonaidh, while Will Murray of Fallow will create the sound course with Bathurst Estate venison, pickled berry, smoked beetroot and braised venison shank hotpot.

Taste will come from Tom Brown of The Capital, who will serve oyster ice cream, cucumber sake and finger lime.

Mark Tuttiett will complete the menu with memory, creating a dessert of yoghurt, pine, walnut and gooseberry.

Welcome drinks will be provided by London bar Three Sheets, while wines and drinks will be served throughout the evening. The event is also being supported by culinary director Mark Molden and Lettice Events.

Why Bicep’s involvement matters

Although the event is chef-led, Bicep’s involvement adds another personal dimension.

Matt McBriar from the duo is living with a rare brain tumour, a craniopharyngioma on his pituitary gland, and said The Brain Tumour Charity supported him during his time in hospital and recovery.

His participation gives the evening an added sense of solidarity, bringing together voices from both hospitality and music around a cause that has directly affected those involved.

Matt said: “In 2024 I was diagnosed with a craniopharyngioma - a rare brain tumour on my pituitary gland - and The Brain Tumour Charity were incredibly supportive during my time in hospital and in recovery. I know first-hand how quickly everything can change.”

He added: “Being part of SENSORA feels like a meaningful way to give something back to the charity, and to a cause that is very close to my heart.”

{contribute-overlay}

A chef-led fundraiser with long-term ambition

SENSORA will host 300 guests, with VIP experiences also available. Tickets are available here, priced at £375, with all proceeds going to The Brain Tumour Charity, alongside live fundraising on the night.

Clare Horwood, director of fundraising at The Brain Tumour Charity, said the event would help shine a light on a disease that remains the biggest cancer killer of children and adults under 40 in the UK.

The organisers hope SENSORA will go beyond a one-night fundraiser and become an annual event. For the chefs involved, that gives the dinner added significance: not simply a chance to cook alongside peers, but to help establish something lasting through food, collaboration and shared purpose.