New date set for 86 launch with Brad Carter, Tom Griffiths and Adam Handling

Brad Carter

Brad Carter

Head Chef 18th January 2022
Brad Carter

Brad Carter

Head Chef

New date set for 86 launch with Brad Carter, Tom Griffiths and Adam Handling

Due to the rise in Covid cases during the festive period, 86, a major event organised by Incognito Studio, was postponed, and will instead be launching on 13th March 2022 with a new format. 

The event, held at Ned’s Club, is to further awareness of the crisis in mental health in London's professional kitchens and fundraise for The Burnt Chef project.

Sponsored by Victorinox, the first ever 86 event begins with a pre-dinner panel discussion in The Parlour at Ned’s Club, hosted by Tom Griffiths and Brad Carter with guests from Countertalk, Pilot Light, and The Burnt Chef Project.

This will be followed by a seated Secret Club Dinner, with a menu created by Brad Carter and Tom Griffiths. After dinner, guests will enjoy a party to remember in The Vault at Ned’s Club, with drinks and signature dishes served all night from top chefs including Adam Handling, Brad Carter, and Tom Griffiths. 

This event will be a real party, with music from a special DJ set and some very special guests including a top-class raffle hosted by comedian Tom Ward. 

 “86 is an event to unite the hospitality industry, focusing support on mental health, and creating an open dialogue for our staff and colleagues. Our aim is to help the industry in any way we can and have a great time doing so!” says Tom Griffiths for Incognito-Studio.

86 aims to raise awareness about the burn out in the hospitality industry, and to help more hospitality professionals access the services of The Burnt Chef project, a non-profit that aims to tackle the stigma around mental health in the industry. 

 Victorinox has also teamed up with 86 to sponsor the event and launch their own industry support campaign called Staying Sharp, showcasing a series of short clips of the negative experiences the guest chefs have had and how the industry can move forward ‘on the right side of history’. 

 Tickets are £100 per person, which includes a seat at the Secret Club dinner in The Parlour. Those who wish to attend just the party in The Vault, will be able to purchase tickets at £50 per person which includes all food, drink and entertainment. This chef-supported event will be attended by famous names and faces in the industry, with goodie bags including gifts from Salcombe Distilling Co. provided for all attendees.

Only 40 tickets are available for the Secret Club Dinner, which begins at 7pm, however there are 160 tickets available for the party afterwards, which runs from 9pm until late. The tickets can already be purchased here:

A percentage of the ticket price goes to The Burnt Chef project, as well as all proceeds from the raffle.

 Chef Tom Griffiths says of the event: “I don’t have the answers to our staffing shortages, debts, supply chain or increasing costs but what I do know is that with Incognito setting up 86, we’re going to be able to cope with these issues in a more supportive way. The Burnt Chef project, which was set up with the sole intention of eradicating mental health stigma within hospitality, is fully behind this campaign and event. We’re all in this together and having the opportunity to get together to spread the word is everything to me right now.” 

 Brad Carter says: “The health and wellbeing of chefs is the single most important thing. If chefs are healthy their performance is greater and their hunger for the industry will last a lifetime - events like this help showcase the amazing work that is done by The Burnt Chef to raise awareness, make our industry sustainable and bring to it long term health - physically and mentally.” 

 86 is a term used in professional kitchens to signify that something has run out, there’s nothing left. The 86 event aims to raise awareness about this, to attract fresh interest in joining the industry where staff shortages are rife, and to raise funds to support those within the industry to remain, or get mentally well, and in a position to remain within the sector long-term.

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