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Top Chefs to Cook for Wounded War Heroes

18th September 2009

Paul Gayler, The Lanesborough’s chef de cuisine, will lead a team of London’s top chefs as they cook a five-course meal at London’s Guildhall to raise funds for troops wounded in Afghanistan and Iraq.

Chefs for Heroes is the brainchild of the executive Chef at The Lanesborough Hotel, who was insipired to organise this event after his son was shot in the leg on active duty in Afghanistan in 2007. Following emergency sugery in the field, Paul's son Lee was repatriated for treatment at Headley Court. It was at that time that Help for Heroes were striving to raise £8m to build a new swimming pool and rehabilitation centre at the facility, and Paul felt compelled to find a way to help.

Chefs on board, include many of Speakers Corners most popular celebrity chefs Ainsley Harriott, Antonio Carluccio, Aldo Zilli, Heston Blumenthal, Brian Turner, Anton Mossimann, Anthony Worrall Thompson, and help with advance PR by Gary Rhodes (as he is filming abroad on the day), plus most of London’s top hotel and restaurant chefs such as Andrew Bennett from the Sheraton Park Lane; Gary Klaner from the Landmark Hotel; Martyn Nail from Claridges; Paul Bates from the Intercontinental, Hyde Park Corner; Simon Young from the Jumeirah Carlton Tower, Knightsbridge and Matthew Marshall, Chamberlains Leadenhall Market. 

The sumptuous gourmet menu has been created by the chefs and will be cooked by them in the Guildhall using only the finest ingredients fresh from market that day. The chefs will use live cook stations to create some stunning canapés right in front of the guests

Celebrity chefs will serve the diners a five course menu consisting of Terrine of smoked maize fed chicken and wild mushrooms; Baked Orkney scallop with leeks, ginger and coriander; Roasted fillet of Scotch beef, oxtail Boulanger and sauce hermitage; Iced soufflé ‘Eau de Vie Dantzig’ with warm Mirabelle compote; and Coffee & Friandises

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