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Brown’s Hotel, a Mayfair landmark since 1832, is delighted to unveil an extraordinary Six Chefs’ Dinner taking place on Friday 26 September 2025, at its acclaimed restaurant, Charlie’s. For one night only, some of the biggest names in British gastronomy will unite in this intimate setting to create a multi-course menu showcasing each of their signature styles. This inaugural dinner signals the beginning of a new culinary tradition at Brown’s Hotel.
Hosted in aid of The Royal Marsden Cancer Charity, this first-of-its-kind collaboration, spearheaded by Brown’s Hotel’s Executive Chef Andrew Sawyer, welcomes some of the UK’s most celebrated Michelin-starred chefs – Andrew Wong, Tom Kitchin, and Mitch and Ben Tonks alongside Brown’s Hotel chefs Adam Byatt and Ross Sneddon.
“Bringing this calibre of talent together in one kitchen is a rare and exciting opportunity,” says Andrew Sawyer, Executive Chef at Brown’s Hotel. “It’s a night of collaboration and craft, but it’s also about doing something meaningful beyond the plate. We’re honoured to support The Royal Marsden Cancer Charity and to use our skills in service of a greater cause.”
On the Menu
World renowned mixologist Maestro Salvatore Calabrese and the Donovan Bar’s Director of Mixology Federico Pavan will commence the evening with signature cocktails, the playful Bellini Colada and Highball 24. Setting the tone for this inaugural dinner, Tom Kitchin of Edinburgh’s Michelin-starred The Kitchin will open with canapés honouring Scottish produce and traditions, showcasing his ‘From Nature to Table’ philosophy.
A procession of exquisite courses will follow, including a starter of dim sum artistry from Andrew Wong, owner of Pimlico’s two Michelin-starred A. Wong. Guests will enjoy seafood by Mitch and Ben Tonks of elegant Dartmouth bistro The Seahorse, before a main course of venison perfected by Charlie’s Chef Director Adam Byatt, and a spectacular fig tarte tatin and petit fours finale by Brown’s Hotel’s Head Pastry Chef Ross Sneddon.
With a focus on seasonality, precision, and craft, each signature course comes paired with a selection of wines curated by Sommelier Wieteke Teppem, including Laurent-Perrier’s Heritage Brut, Gusbourne Estate’s Chardonnay, Barolo Boiolo 2019, and Muscat de Beaumes de Venise Hommage NV.
Giving Back
During the evening, guests will take part in a live charity auction, with prizes ranging from a private dinner for 10 at The Seahorse to a luxury Highlands escape. All proceeds will support The Royal Marsden Cancer Charity, which raises money to improve the lives of people affected by cancer. This includes funding pioneering cancer research, to help develop new treatments for the benefit of cancer patients across the UK and around the world.
Cluster Managing Director of Brown’s Hotel, Richard Cooke, says: “Truly one-off, memorable experiences are part of the essence of Brown’s Hotel. This inaugural Six Chefs’ Dinner will not only establish a new tradition for Brown’s, but also set the standard for a series of annual culinary milestones that marry creativity with purpose. This Six-Chef Dinner invites guests to be part of something extraordinary – witnessing a culinary first while helping support The Royal Marsden’s life-changing work.”
With limited seats available for this very first edition, the Six Chefs’ Dinner promises to be an unmissable evening of gastronomy, glamour, and generosity – a new annual celebration of excellence with purpose.
