The head chef of a Newington Green restaurant is hosting a six-course charity dinner to raise money for the hospice which cared for his close friend before he died of leukaemia last year.
Ben Marks has enlisted five other leading chefs to help prepare the £90 feast at Perilla on Monday, in aid of St Christopher’s Hospice in Sydenham where Hamish Neve-Dunn spent his last days.
Phil Howard of Elystan Street, Merlin Labron-Johnson and Joshua Meiseman of Portland Restaurant, Gary Foulkes of Angler Restaurant and Aaron Potter of Trinity, will each prepare a bespoke dish. The menu includes steamed hispi cabbage, pot roast chicken, and blood orange curd with tarragon ice cream.
Ben told the Gazette: “I was friends with Hamish since we were both kids, and he was a big supporter of Perilla in its early days as a pop-up and after opening a permanent site. The dinner is our way of giving a little back to a charity that looked after him so well.” See bit.ly/2qhyphF for tickets.
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