Casamia Guest Chef Nights 2016 Revealed

1 December 2015

For three year’s now Peter and the team at Casamia have invited some of our favourite chefs and friends to collaborate with us for one-night only.

We are thrilled to announce our stellar lineup for 2016:

  • Atul Kochhar - Benares - Wednesday 3rd February
  • Paul Foster - Mallory Court - Wednesday 25th May
  • Matt Gillan - The Pass - Wednesday 3rd August
  • Isaac McHale - Clove Club - Wednesday 5th October

Winter: Atul Kochhar - Wednesday 3rd February

Chef Patron of the highly acclaimed Benares restaurant in London, Atul Kochhar rose to fame as one of the first Indian chefs to win a coveted Michelin star.

The appetite for Atul’s unique understanding of Indian flavours in modern British food has since reached global heights with restaurants across the country, Mauritius and Dubai.

With regular trips to his native country, Atul ensures that his creative dishes constantly evolve and continue to surprise and delight the senses.

Spring: Paul Foster - Wednesday 25th May

Paul is the Head Chef of the Dining room at the Mallory Court hotel.

His journey to become Head Chef at Mallory Court saw him gain experience under a cross-continental array of Michelin starred chefs.

Paul’s ethos is to use the best suppliers and best ingredients possible. He doesn’t like to over manipulate food and uses his knowledge and skills to create something really special.

Summer: Matt Gillan - Wednesday 3rd August

Matt Gillan’s thirst to learn saw him soak up skills in a number of Britain’s best restaurants before heading up The Pass.

Matt’s drive propels him to push the boundaries of British cuisine, using techniques and ingredients from around the world to produce stunningly creative, technically superb food that delights the palate.

Autumn: Isaac McHale - Wednesday 5th October

Scotland-born chef Isaac McHale is the Head Chef of Clove Club, which focuses on British produce, featuring interesting and often overlooked ingredients.

Chef McHale’s cuisine reflects the experiences that have taken him through prestigious kitchens around the world.

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