Recently in Claude Bosi Category

Luxury hotel and restaurant consortium Relais & Chateaux this week hosted its second annual Grands Chefs dinner in New York, bringing together 45 top chefs from around the world.

The event, which took place at Manhattan's Gotham Hall on Monday evening, featured chefs from 10 countries from four continents, with the UK represented by two-Michelin-starred Grands Chefs Andrew Fairlie and Claude Bosi.

Other chefs included three-Michelin-starred chefs Daniel Boulud and Jean-Georges Vongerichten from the USA, Thomas Bühner from La Vie in Germany, and Emmanuel Renaut from Flocons de Sel in France. In addition iconic French chefs Marc Meneau and Annie Féolde as well as young chefs such as César Troisgros and Christopher Kostow were also cooking.

New York marked Relais & Chateaux's second annual Grands Chefs dinner after the inaugural event held at Versailles in France last year. Next year, the dinner will take place in London.

The Grands Chefs dinner, which raised funds for New York charity Citymeals on Wheels and was sponsored by Champagne Pommery, saw the chefs paired up in teams of three cooking for 20 or 30 covers. The menus featured a first course of lobster, a second course of either scallops or sea bass, and a third of either veal or lamb.

Andrew Fairlie, chef patron of Restaurant Andrew Fairlie at Gleneagles in Scotland, served seared Maine scallops with Scottish sea vegetables and seaweed broth. He was teamed up with US chef Mark Ladner from El Posto in New York, and Patrick Bertron, head chef at Le Relais Bernard Loiseau in France.

Meanwhile Claude Bosi, chef patron of Hibiscus in London, served roast tenderloin of veal with aubergine and miso caviar, roast baby gem lettuce and dried bonito. He cooked alongside Davy Tissot from Villa Florentine in France and and Stéphane Mazières Hôtel Le Toiny in Saint Barts.

Commenting on the event, Fairlie said it had been a great honour to have been involved. "Being among culinary greats such as Marc Meneau, Daniel Boulud and Thomas Keller was a fantastic and humbling experience," he said.

"While the cooking on the night was a challenge, the organisation of the event was impeccable and I had a great team in Mark and Patrick."

Fairlie added: "The room looked absolutely spectacular and I didn't realise until I got there just how big the event was going to be. It was an amazing and exhilarating experience and one of the best events of its kind that I have cooked at."

Multi-Michelin-starred chefs Sat Bains, Claude Bosi and Jason Atherton (pictured) are to cook together for a Singaporean-inspired evening held at Pollen Street Social next month.

The chefs, who have five Michelin-stars between them, are coming together for the event on Sunday 26 February, following their four-day tour to Singapore, where Atherton recently opened his restaurant L'esquina.

The dinner is in collaboration with the Singapore Tourism Board as part of the Chef Exchange Programme, which aims to encourage creative ideas between chefs from different cultures.

Atherton says: "I am delighted to be hosting this evening with two extremely talented chefs; Claude Bosi from Hibiscus, London, and Sat Bains from Restaurant Sat Bains with Rooms in Nottingham. It gives me great pleasure to share Singaporean cuisine with UK consumers and I fully support what the Chef Exchange Programme is aiming to achieve."

Pollen Street Social is now accepting bookings for the event, for arrival on the Sunday evening between 6.00-8.30pm, and for parties up to a maximum of eight guests. The special tasting menu will be £85 per person, with optional wine pairing in addition.

Michelin-starred chefs Claude Bosi and Rene Redzepi are joining forces for a special dinner to be held at Hibiscus on Saturday 16 April.

The event, which will see the two acclaimed chefs cook alongside each other, has been set up to raise funds for the Save the Children charity.

Tickets for the dinner sold out within 15 minutes. However, two have been reserved and put up for auction on Ebay. The Hibiscus team hope to raise as much money as possible.

All funds will go towards Save the Children's new campaign No Child Born to Die, which aims to dramatically cut the number of children under the age of five dying from simple complications such as pneumonia and diarrhoea. The children's charity says if children were routinely vaccinated, the death toll, which currently sits at 8 million children a year, could be cut by up to a quarter.