20 chefs, 20 courses, 20 pounds is back
20/20/20, our fundraising dinner at Aulis London, returns for a second year on Sunday 27th September!
This special event brings together 20 of the UK's leading chefs for an unforgettable evening in aid of Hospitality Action. Hosted by our global executive chef, Oli Marlow, each chef will prepare and serve a snack or small plate, creating a 20-course menu like no other for just 12 guests.
Chef lineup:
Emily Roux
Woongchul Park
Aji Akokomi
Paul Foster
Deepak Mallya
Mark McCabe
Gary Usher
Kate Austen
Johnnie Crowe
Endo Kazutoshi
Calum Franklin
Andy Beynon
James Knappett
Josh Angus
Sabrina Ghayour
David Taylor
Merlin Labron-Johnson
Aulis
Alex Bond
Jean Delport
Following our 2025 event, which raised over £33,000 for Hospitality Action, we're hoping to make an even bigger impact this year.
Alongside the return of the £20 raffle tickets, we're introducing a new silent auction. Five tickets for two will be allocated through the raffle, while one ticket for two will be awarded to the highest bidder. Every ticket purchased goes directly to Hospitality Action, helping provide invaluable support to people working across our industry. A special thank you to San Pellegrino for supporting us on this event.
Entries close at midday on Friday 11th September, with winners announced later that day.
Please note that, due to the nature of this event, we are unable to cater for any dietary requirements.
Enter Now.
MENU
Emily Roux - Whiskey & soy smoked salmon tartelette, trout roe and crispy kombu
Woongchul Park - Gamtae
Aji Akokomi - Ojojo
David Taylor - Organic farmed and wild alliums in a sour dough crisp with pickled black garlic and sorrel
Mark McCabe - Cabbage with perilla, blackcurrant and buttermilk
Gary Usher - Jerusalem artichoke soup with fried tofu and hazelnuts
Merlin Labron-Johnson - Beetroot taco with mole rojo, dried beetroots and smoked crème fraîche
Kate Austin - Onion/elderflower/caviar
Johnnie Crowe - Seaweed & shellfish
Endo Kazutoshi - My business card
Calum Franklin - Smoked eel and merguez brioche Marie Antoinette with Oscietra caviar
Paul Foster - Carrot cooked in chicken fat, crouton, gravy
Andy Beynon - Scottish scallops, smoked kippers & pike roe
James Knappett - Scallops, walnuts, cream, caviar
Josh Angus - Lobster katafi fried dumpling with black pepper oyster sauce
Deepak Mallya - Agnalotti of beef cheek, roscoff onion ‘bourdelaise’
Sabrina Ghayour - Lamb Loqmeh Kofta with Burnt Orange, Cacik yogurt, Harissa Honey drizzle and pistachios
Alex Bond - Roasted Ma Kombu ice cream, koshihikari and vanilla oil, lucenchus vinegar
Jean Delport - Milk tart, birch, aerated puff
Aulis - Frozen Kendal mint cake
