Henry has brought together fellow chefs including Will Bowlby (Kricket), Alex Jackson (Sardine), Oli Brown (Duck Duck Goose) and TV presenter and author Valentine Warner, for a five-course dinner (starts at 7pm) of duck.
The menu is based on their favourite ways of cooking duck, with Henry planning to resurrect a signature dish inspired by Knightsbridge’s Racine. Elsewhere, Oli Brown of Brixton’s Duck Duck Goose is showcasing his Cantonese style of cooking with roast duck served with a duck and foie gras spring roll.
Tickets are priced at £40, with a £20 optional wine pairing available.
A quacking opportunity
Duck offal with bread and bacon brochette with mustard cream sauce and ceps and olive oil duck confit with pickled quince, lentil and walnut and Henry’s classic puddings - Crème caramel with Armagnac soaked prunes.