Seven Chefs Seven Snacks

We were thrilled to assist James Close and his whole team at the Raby Hunt, Summerhouse with their ‘Seven Chefs Seven Snacks’ culinary charity event in aid of Hospitality Action.

The sell-out event took place at The Raby Hunt and was informal and relaxed with a rare opportunity for guests to sample snacks individually conjured up and created by some of the UK’s most ground talented chefs, with all proceeds going to a fantastic charity helping those in our Industry who fall on hard times.

The line-up of acclaimed chefs cooking throughout the day were James Close (The Raby Hunt), Michael Wignall (Gidleigh Park), Tim Allen (The Wild Rabbit), Peter Sanchez-Iglesias (Casamia), Larry Jayasekara (Gordon Ramsay, Petrus), Mark Birchall (Moor Hall), John Freeman (Restaurant Sat Bains), John Feeney (Griffiths Laboratories) & Shaun Hurell (Barrio Comida).

We spoke to James at length about the reason behind the event. He explained: “It stemmed from an idea that I had following our Sunday night development evenings, which have proven extremely popular. I like to do things differently, so I came up with the ‘7 Chefs 7 Snack’s idea, which would take a completely different format to a regular dining experience, with the addition of raising money again for Hospitality Action, a charity which is very close to my heart. This event was all about giving back to our industry and the fact that the chefs travelled from across the country to cook for our guests was testament to their support of the charity.”

After the success of the first event held back in 2016, James decided to repeat the winning dining format but this time with even more chefs that in it’s inaugural year. Due to the increase in size and complexity of the event, Bite Hospitality were asked to support by managing all logistics and chef requirements leading up and on the day, along with overseeing social media, press and official photography.

James added, “It’s the best event we’ve ever done before and the feedback from guest sand chefs alike has been amazing. The opportunity for chefs and dinners to interact, as well as the casual service of the drinks and snacks, made for a really enjoyable and successful event.”