This evening is all about celebrating local talent. We have four amazing chefs coming together for one night at Food, each creating a dish from locally grown seasonal ingredients.
We have two sittings available, please reserve your table at our website or by calling 01702 840904.
Four course dinner - £45
Vegan/Vegetarian alternative available.
Allergies and preferences catered for.
Menu will be published on social media the week before event.
Cancellation policy applies, if cancelled less than 7 days before event 30% charge may apply.
The Chefs
David Owers
Sous chef Le bouchon, Maldon , Essex
”Le bouchon has heavy french feel with with a lot of influence from different countries and cultures , I love Asian cooking, a lot of Japanese mainly but just love exploring food from different places “
Liam Lingwood
Head Chef, Food by John Lawson, Leigh-on-Sea
Liam started his career as a pot wash, gradually showing initiative and working his way up the ranks.
Joining FOOD after 3 years working at Le Benaix Bar and Brasserie a busy Essex restaurant. Before this Liam spent time at various London & Essex establishments learning his craft .
As Head Chef his eye for detail, taste for flavour and passion for exceeding are testament to his desire to produce the best dish for our guests.
Josh Byworth
Consultant/Freelance Chef, Colchester
”Starting my career at catering college, learning the basics I always wanted more from my career. In my spare time doing stagiaire’s in Michelin star restaurants in London just to gain that little extra experience. While at college I moved into one of the most popular restaurants at the time, which prided itself on doing in house butchery and fish preparation. Earning its self a Bib Gourmand award. Working my way through the ranks until gaining head chef status, at 22.
I know work between some of the best restaurants in Essex experimenting with the health food side of cooking, as well as traditional French food.”
Chris Laurie
Head Chef at the Royal Hotel, Southend-on-Sea
Chris's culinary career began as a junior at The Grove in Leigh-On-Sea, working his way up to Senior Sous Chef. After an opportunity became available at The Pipe Of Port, Chris took his first Head Chef role where their traditional setting gave him the chance to hone his take on true British Cuisine. After 4 years in this role, Chris has now moved to the Royal Hotel in Southend where he is able design a menu that truly represents both the restaurant and his take on presentation and flavour. He has travelled extensively across the world and enjoys taking influence from the cuisines that he has had the pleasure in experiencing.
His passion and drive show through his charitable work for Life Kitchen cookery and are also apparent in every plate he produces and he will continue to push himself within the industry.
