Top Chefs Host ‘Brain Food’ Dinner

Join some of the country’s best chefs for a night in aid of brain tumour research


Taking place on Saturday 27th October, Chef John Lawson is set to host an intimate dining experience with the help of his former teacher and mentor, Raymond Blanc OBE, and fellow protégés Robin Gill and Ollie Dabbous, in aid of ‘Brain Tumour Research Campaign’.

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Taking place at his restaurant ‘FOOD’ in Leigh-on-Sea, Essex, brain cancer survivor Lawson, Blanc, Gill and Dabbous will cook using only seasonal ingredients which activity benefit the brain.

Aiming to raise £10,000 with the four-course feast, each chef will create a beautifully presented and full of flavour dish free from gluten, dairy and refined sugar for diners to enjoy.

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Having been diagnosed with a cancerous brain tumour in 2015, ‘Brain Tumour Research Campaign’ is a charity close to Lawson’s heart.

He commented: “Every day I am grateful to be here and to be cooking again. There was a point when I thought it would never happen, I couldn’t even peel a carrot three years ago, following my seizure. I am one of the lucky ones. I see my role now as a chef and spokesperson – I want to help change things to make people more aware of brain tumours.”

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Running from 12pm – close on Saturday 27th October, Lawson’s ‘brain food’ dinner marks the restaurants first anniversary. Established to reintroduce healthy, seasonal cooking, using only ingredients sourced as locally as possible, upon opening ‘FOOD’, Lawson promised to give guests an unforgettable food experience – with a soft yet incredibly important side of nutrition.

Make it happen
When: 27th October 2018 12pm-9.30pm (last table 9.30PM)
Where: Food by John Lawson, 92 Leigh Road, Leigh-on-sea, Essex SS9 1BU
Wallet: £150 per person and are available to purchase by telephone on 1st August between 10am – 4pm call 01702 840904 during that time. For more details about the event please click here.

 

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