What do Charlie XCX and The 1975, Louis Vuitton and Sun Yitian or Robert De Niro and Martin Scorsese all have in common? Each may be at the top of their game, whether it be in fashion, film or music, but the pairs have all also merged their mastery together at one time or another, in the spirit of pushing creative boundaries.
Four hands, Two Culinary minds, One November night
Words by
Izzy Schaw Miller
24th October 2024
Early November will see pairings of some of the most esteemed culinary hands in London’s ever-elevating gastronomic scene. SPHERE goes behind-the-scenes with the restaurants hosting – Alain Ducasse at The Dorchester, Endo Kazutoshi’s NIJŪ, Core by Clare Smyth and Skye Gyngell’s Spring – to find out what we can expect from the one-night, multiple hand, affairs.
Three Michelin-starred Chef's Clare Smyth and Andreas Caminada in the kitchen
London’s dining scene is also experiencing a boom in the coming together of talent, as restaurants set out to deliver an experience that’s playful, original and downright outstanding. On the 5th, 7th and 9th of November, there are four dining collaborations that will see some of our favourite culinary hands join forces for one time only – and you can get your hands on them too.
Core by Clare Smyth welcomes Andreas Caminada and Dom Pérignon
Clare Smyth MBE – the first and only three Michelin-starred female chef in Britain – is welcoming Andreas Caminada from also three-starred restaurant Schloss Schauenstein in Switzerland, alongside champagne served by Dom Pérignon.
Dom Pérignon Vintage 2015
It’s only right then that ambitions are high, and the six-course experience will be one of “tactility”, that embraces the shapes, textures, and contours of both the food and champagne. Smyth is excited to “share an understanding of the complexity of the champagne, not just drinking, but to feel everything about it like you do with food, to feel the texture, to feel the shape, the body, the volume through the menu we have created.”
Clare Smyth and Andreas Caminada preparing the 'Tactility' dish
On his favourite dish, Caminada points to the Sweetbread, or what he calls “Autumn on a plate”, which will include glazed sweetbread, chestnuts, kohlrabi, salted Chardonnay leaves and brown butter crumble with currants, all harmonised with the Dom Pérignon Vintage 2006 – Plénitude 2
"Autumn on a plate" Sweetbread with Dom Pérignon Vintage 2006
Reflecting on the how it will be in the kitchen, Caminada notes “a cooperation does not always need to be harmonious; it is perfectly alright to showcase the difference between two styles”, adding “every chef is organized in his or her own way and experiencing the energy in a different kitchen is always a great way to break out, share experiences with other passionate teams and create memories.”
Tickets for dinner on Tuesday 5 November are available to book here, at £1,195 + service charge per person.
Core by Clare Smyth, 92 Kensington Park Rd, London W11 2PN
Alain Ducasse at The Dorchester marries Japanese sake and French cuisine
Three-Michelin starred Alain Ducasse at The Dorchester is pairing Japanese sake brand Shichiken – founded in 1750 – with its French cuisine. The choice, Jean-Philippe Blondet, Chef Patron at Alain Ducasse tells us, is in a nod to the mutual “deep appreciation for craftsmanship and flavour” of Japanese and French cultures, with “sake’s nuanced profiles beautifully complementing the complexity of French cuisine”.
Three-Michelin Starred Chef, Alain Ducasse, handling his sparkling sake
The event is the culmination of a world tour, with the tasting gracing Ducasse establishments in Tokyo, Bangkok, Naples, Monte Carlo and Paris, before heading to London in November. Blondet says the tour is “an extraordinary journey where Shichiken and Alain Ducasse invite our guests to embark on a remarkable adventure, with impeccable pairings that exemplify finesse and craftsmanship.”
On their journey to the final menu, Blondet notes “we began with a tasting and detailed description from Shichiken in order to understand the story behind each sake”. His favourite sake and dish matching, he says, is the “Alain Ducasse Sustainable spirit served with our classic baba, divine!”.
Tickets for dinner on Tuesday 5 November are available to book here, costing £430 + 15% service charge.
NIJŪ unites with Kolae chefs
In a finale to a three-part Yūshoku (supper club) series, Japanese restaurant NIJŪ in Mayfair is hosting the chef double act behind Thai hotspots Kolae and Som Saa, Andy Oliver and Mark Dobbie, having already welcomed Scandinavian Ekstedt at the Yard and Simon Rogan’s Michelin-starred Aulis.
NIJŪ’s Executive Chef, Chris Golding
The duo will work alongside NIJŪ’s Executive Chef, Chris Golding, whom they cut their teeth together with at Nahm London – the then only Michelin-starred Thai restaurant – learning under renowned Thai chef David Thompson.
Charlie Tayler, Head Chef of Simon Rogan's Aulis, who was welcomed by NIJŪ for a past four hands dinner
When asked what he’s excited about, Golding tells us “Andy, Mark and I are looking forward to engaging with the guests on the evening and reminiscing over the three years we spent working together”. He adds “although we cook different cuisines, our styles are similar, with a focus on quality ingredients, strong flavours and cooking over charcoal.”
NIJŪ x Kolae dishes paired with Brugal Rum cocktails
Together, they will fire up a six-course set menu full of Japanese and Thai-inspired flavours, from the Khao yum rice salad, with quail egg and bai yor to the Kolae beef rib with pickled cucumber, sour mango and anchovy salad – all to be washed down with a selection of tropical Brugal rum cocktails.
Tickets for dinner on Thursday 7 November are available to book here, priced at £95 per head, and an additional £85 for beverage pairings.
NIJŪ, 20 Berkeley St, London W1J 8EE
Skye Gyngell’s Spring cooks with Melissa Hemsley
To celebrate ten years of Spring, Chef Proprietor Skye Gyngell ends her three-part collaborator series by dishing up a three-course lunch with cookbook author Melissa Hemsley. The partnering will spotlight Spring’s ‘Scratch’ concept of revitalising would-be food waste into uniquely tantalising dishes – this might include, as Eleanor Henson, Head Chef at Spring tells us, “turning herb stems into vibrant sauces or transforming day old bread into a delicious pudding”.
Australian Chef, Skye Gyngell in the kitchen
Shining light on why she’s excited for this collaboration, Henson notes “Melissa shares our passion for creating delicious food that celebrates sustainability and creativity. It’s an opportunity to showcase how thoughtful cooking can transform surplus ingredients into something beautiful and satisfying, and I can’t wait to bring this shared ethos to the table together.”
Given the focus on food waste, the menu will be confirmed in the days prior to the event, “so that we can use the best of what’s available on our Scratch shelf”. Henson adds, “We’ll be focusing on using surplus ingredients in inventive ways, turning what might be overlooked into something truly special.”
Food Author, Melissa Hemsley
When it comes to the day, Henson says the Spring kitchen team will be working closely with Melissa “making sure she’s happy with the final flavours, presentation, and overall feel of each dish”, which is “quite a big task when you’re feeding upwards of 100 people!”.
She finishes reflecting, “it’s a true collaboration, with Melissa guiding the vision and us supporting her every step of the way to create something really special for our guests.”
Reservations for lunch on Saturday 9 November are available to book here, with the menu just £30 per person.
Spring Restaurant, Somerset House, Lancaster Pl, London WC2R 1LA
