The collaborative project is run by Dan Doherty, Group Exec Chef of Duck & Waffle in London, Anna Sulan Masing, Food Writer and Creative Consultant, and General Manager Emma Underwood.
Chefs of Tomorrow was started in 2015 with a series of dinners throughout the year at various supporting restaurants featuring four chefs at chef de partie level or below each cooking a course.
Dan wanted to find various ways to support the talent in his kitchen and felt that others might feel the same, and approached Anna to help develop a structure to do this.
The dinner at Hispi on Monday, May 8, will be prepared by Keiran Bellerby from Hispi, Rosie Maguire studying at the University of Derby, Zarka Hussain from The French in Manchester, and Jack Huxley from Usher’s restaurant Sticky Walnut in Chester.
Each has been given the chance to create, curate, and serve their dish to a full restaurant – an experience that is often not usually available to kitchen staff until they become sous or head chef.
Tickets can be purchased on Eventbrite here and are on sale for £35 plus booking fees which includes four courses and a welcome drink.
Hispi drinks and wine list will be available to order from, including a wine flight to match the meal throughout the evening.