The gala dinner at this year's Chef Conference comprised, by common consent, one of the most cutting-edge menus that the event has ever served.
As with the 2007 dinner, each course was cooked by a different chef, most of the them chef-patrons with a host of Michelin stars to their restaurants - the one exception to the patron rule being Claire Clarke. But as Clark is head pastry chef at Thomas Keller's iconic French Laundry, the guests weren't exactly slumming it.
The other chefs were Danish hotshot René Redzepi (Noma, Copenhagen); Sat Bains (Restaurant Sat Bains, Nottingham); Jason Atherton (Maze, London); and Claude Bosi (Hibiscus, London) - who hot-footed it from Hibiscus at end of service to do dinner for the Chef Conference.
The evening kicked off with canapés form the renowed Italian-ophile Brit, Theo Randall (Theo Randall at the InterContinental, London) served at a Champagne reception (Campagne courtesy of Pommery), and concluded with a selection of unique water-based chocolate petis fours from Damian Allsop.
Here is a selection of photographs from the evening. Click on the thumbnail to see the full photograph.
Photographs by Lisa Barber (www.lisabarber.co.uk)