The International Restaurateurs’ Dinner 2024

World YY

World Young Chef Young Waiter

Premium Supplier 17th May 2024
World YY

The International Restaurateurs’ Dinner 2024

The third International Restaurateurs’ Dinner (IRD) took place on Monday 29 April 2024, at Rosewood London, with a sensational menu created by some of the UK’s leading chefs – José Pizarro, chef founder of Pizarro Restaurants, Ian Musgrave, Executive Sous Chef at The Ritz London, Hrishikesh Desai, Chef Patron of Farlam Hall, Cherish Finden, International Pastry Consultant and TV Personality, and Mark Perkins, Executive Pastry Chef at Rosewood London.

The evening started with a Bluebell English Sparkling Wine Reception, Caviar by Kings Fine Foods, and a Cocktail reception by NEFT Vodka. This was followed by a 4-course menu curated by renowned chefs organised by the Royal Academy of Culinary Arts, and paired with matched wines organised by The Wine Guild of the United Kingdom. Gonzalez Byass presented the wine for the starter course, Hatch Mansfield for the fish course, Berkmann Wine Cellars for the main course, and Champagne PIAFF for the dessert course. We also extend our thanks to Pure Ionic for graciously providing their water throughout the evening and to Off to Work for orchestrating the impeccable service staff, ensuring seamless hospitality throughout the event.

Guests also enjoyed an exclusive after-dinner lounge hosted by NEFT Vodka, our esteemed title sponsor. Their generous support and commitment to excellence added an unparalleled level of sophistication to the event, allowing guests to unwind and indulge in the finest spirits. Furthermore, a heartfelt thank you to Rosewood London for graciously hosting the event and providing an exquisite setting.

The International Restaurateurs’ Dinner is a prestigious fundraising event dedicated to advancing education and training within the hospitality industry, formally known as the National Restaurateurs Dinner, founded by Roy Ackerman CBE in 1988. The last NRD event took place in 2019, just before Coronavirus. This time allowed for reflection and revisions to what the IRD could offer. The IRD is built on the foundations of the last 30 years but with your help, we hope to spread the effect further than ever before and reach every aspect of the hospitality industry. The IRD warmly welcomes leading brands and esteemed chefs from the hospitality industry, setting the stage for an unforgettable evening of culinary excellence and unparalleled camaraderie.

For over three years, the International Restaurateurs’ Dinner has been a beacon of excellence and generosity, raising more than £1.5 million. This year, we aim to surpass all previous achievements by raising more funds than ever before. The funds raised from this year's International Restaurateurs' Dinner will be directed towards a variety of education and training programmes produced by our partner organisations and put back into our beloved industry.

Partners and Sponsors include: NEFT Vodka, Bluebell Vineyard Estates, Pure Ionic, Champagne PIAFF, Rosewood London, Off to Work, Old Head, Rocco Forte Hotels, Gonzales Byass, Kings Fine Foods, The Ritz London, Utilities Intelligence Agency, Hatch Mansfield, and Berkmann Wines Cellars.


Robert Walton MBE, YYY Chairman said: "I am truly grateful to all who graced the third International Restaurateurs' Dinner with their presence. This event has been a testament to unity and access, and I extend my heartfelt thanks to our esteemed guests and generous sponsors, who help us to advance key initiatives within the hospitality industry. Thank you to our six chefs who curated an exceptional. As Chairman of World Young Chef Young Waiter and Young Mixologist, I take immense pride in our role in nurturing the future luminaries of the culinary world. The funds raised will propel our efforts in providing invaluable opportunities for these aspiring talents.”

Paul Breach OBE, Chairman of the Wine Guild of the United Kingdom said: ““The Wine Guild of the United Kingdom is pleased to be involved with the IRD because we believe in supporting the industry via education.
The YYY is a perfect example of improving the standard of both cuisine and service through focussing on young members, improving and recognising their skills”

Michael Adams, CEO WET Group said: 'Pure Ionic Water has strong synergies with luxury, excellence and value, from homes to restaurants and hotels so supporting the International Restauranteur's Dinner in raising funds for established culinary and hospitality causes is a perfect marriage. Our premium, hydrogen rich and alkaline water is served in the finest establishments globally so is a fitting addition to elevate any culinary experience including the IRD this year - it was a lot of fun and our table was very busy with requests for more information!'

Rosewood London said: “We were honoured to host this incredible event in support of the hospitality industry and its future talents for the third year in a row.”

Holly King, Kings Fine Food Sales Director said: “We were honoured to be able to supply the Caviar at such a prestigious event and supporting such a wonderful cause. It was a wonderful evening and a privilege to be a part of the IRD. We very much look forward to supporting the IRD again next year”

Nick Scade, MBE, Councillor of the Wine Guild of the United Kingdom, said: “It has been my privilege to have assisted in matching some wonderful wines to the menus created each year by the various teams of Chefs from the Royal Academy of Culinary Arts. This has been achieved with help from some of the UK’s leading Sommeliers. In 2024, I have once again been supported in this process by Romain Bourger, Director of Wine from the Vineyard Hotel at Stockcross and we were again delighted to have found some delicious wines that interacted so well with the fabulous dishes that were created. Our thanks go to all those wine merchants and wineries that so generously sponsored and supported these magnificent wine pairings. In particular, this year we have been supported by Bluebell Vineyard Estates; Berkmann Wine Cellars, La Familia Gonzalez Byass; Hatch Mansfield Agencies and Champagne PIAFF.”

Kevin Sutherland, Bluebell Vineyard Estates Winemaker said: “Everyone at Bluebell Vineyard Estate was once again very pleased to sponsor the IRD event, seeing all guests enjoying our 2013 Classic Cuvee during the reception was a wonderful thrill. Staff from Bluebell Vineyard Estate had a very enjoyable time through the evening. We feel it is important to help and support events that are close to the wine industry within the UK.”

Robert Persson from Off To Work said: “It was our absolute pleasure to support the IRD at Rosewood and what a wonderful evening it was. The Rosewood, the food, the drink, and, if I may say so myself, the service, where all excellent throughout the evening.

At Off to Work we are obsessed about exceptional service. The opportunity to show case that passion and contribute to such good causes, for such a wonderful group of industry peers, made this an excellent support opportunity for us. Thank you for allowing us to play a part, well done to all involved and we look forward to the next one.”

Stephanie Hill, Brand Manager for Pazos de Lusco in the UK said: “ Gonzalez Byass UK were delighted to support the International Restaurateurs' Dinner 2024. It was a fantastic evening in aid of a great cause. The food and wine pairings were exceptional, and it was a pleasure to see Pazos de Lusco Albariño being enjoyed by so many guests on the night.”

About the IRD
Formerly known as the National Restaurateurs’ Dinner, an annual fundraising event founded by Roy Ackerman CBE in 1988, this new event will build on the foundations of the last 30 years. The IRD is set to become one of the hospitality sector’s leading annual fundraising events. The Restaurateurs’ Dinner has already raised over £1.5 million in recent years. These vital funds have and will be invested in the education and training initiatives being developed by the partner organisations. In 2023, the IRD raised £37,000 towards education and training initiatives.

About WorldYY
Since its establishment in 1979, the Young Chef Young Waiter competition has continued to promote hospitality as a career of choice, a profession, and a vocation. Today, with its new revitalised format Young Chef Young Waiter continues to honour the next culinary and service stars globally. World Young Chef Young Waiter, in partnership with Great Campaign UK and Northern Ireland and the Culinary Institute of America, mission to discover the best young talents in the industry. The competition is open to Young Chefs and Waiters under the age of 28 from diverse backgrounds and WYCYW ensures these young talents are equipped with relevant skills, current knowledge, and a network to help them succeed in the world of hospitality.
In 2022, the competition marked a significant milestone by expanding its reach to a global audience, with participants from seven countries striving for the title of World Young Chef Young Waiter Champion. Building on this success, the competition returned in 2023, reaffirming its commitment to supporting the global hospitality industry and providing an expansive stage for the cultivation of creativity, education, and innovation that knows no geographical bounds, the event promises to surpass all previous iterations in size, quality, and sustainability.

Supported by:

Notes to editors:
For enquiries, images, & interview requests please contact [email protected]
Find out more about the event here:
Instagram: @worldycyw @royalacademyofculinaryarts @wineguilduk
Twitter: @worldycyw @AcadCulArts
#InternationalRestaurateursDinner #IRD24

The event showcased the talents of violist Nikita Vikhorev, organised by the London Performing Academy of Music, and included an auction to raise funds for three beneficiaries. The IRD Auction featured an array of enticing prizes, such as a two-night stay at the Rosewood Vienna, an exclusive four-night Sir Rocco’s Verdura Resort in Sicily, and a prestigious dining experience that mirrors the luxury of having the renowned Dorchester in your own home, featuring a delicious 4-course meal expertly prepared by the celebrated Mario Perera, Executive Chef, and Michael Kwan, Executive Pastry Chef, both esteemed figures from the prestigious Dorchester. Additionally, we extend our gratitude to Bluebell Vineyard for their generous donation of a year's supply of Bluebell Vineyard’s Hindleap 2013 English Sparkling Classic Cuvée.

This year, the IRD successfully raised £22,000, dedicated to supporting training and education initiatives within the hospitality sector. This substantial contribution will play a pivotal role in nurturing talent and fostering growth within our industry, ensuring a brighter future for aspiring professionals.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 16 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 560,000 followers across Facebook, X, 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 - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.