Seven famous chefs to cook seven exquisite courses for FoodCycle charity Mardi Gras feast

SEVEN CHEFS including Giorgio Locatelli, Claude Bosi and Anna Hansen are to take on the challenge of each cooking a course out of surplus ingredients for FoodCycle’s Mardi Gras fundraising dinner at The Grand Hall, Battersea Arts Centre on February 27th 2014.


FoodCycle, a charity that provides meals for people in need from supermarket surplus, are to host a Mardi Gras gala dinner to raise vital funds for their projects tackling food poverty in communities across the UK. Seven chefs will cook seven courses, made using surplus ingredients, for around 250 guests at the Battersea Arts Centre on Thursday 27th February 2014.


Chefs involved are: Giorgio Locatelli (one Michelin star), Cyrus Todiwala OBE, Anna Hansen MBE, Claude Bosi (two Michelin stars), Bruce Poole (one Michelin star), Ben Tish, and a mystery guest chef. More information about the chefs can be found in the appendix.


Mardi Gras, literally meaning ‘Fat Tuesday’, is a carnival known for its vibrant colours and music, but at its heart is a celebration of all things culinary. Its origins are in the Christian tradition of Shrove Tuesday: one last decadent day of feasting before forty days of fasting for Lent. The event will include live comedy and Mardi Gras inspired music. Food-loving guests will include celebrities and influential movers and shakers from across the food and drink industry.


Tickets are on sale via Grub Club for £180 each or a table of 8 for £1,200.


Giorgio Locatelli, FoodCycle patron and Michelin-star chef, says “’In this day and age throwing food away is madness, especially when some don’t have enough to eat and we have the means and technology to recycle and put leftovers to good use. This is why I am proud to be cooking at the FoodCycle Mardi Gras Feast, to help raise funds for such an important project whose focus is to limit the amount of food waste and tackle food poverty’.


Mary McGrath, FoodCycle CEO says “We’re delighted to be working with such amazing chefs for our Mardi Gras event and look forward to them taking on the challenge of cooking with surplus ingredients as our volunteers do at FoodCycle projects each week. The vital funds raised from the event will help us serve more meals to the increasing number of people at risk of food poverty in London and across the UK”