The event:

In May, The QEII Centre was transformed into a 300-seater restaurant for Chefs’ Table, creating a showstopping event in aid of the charity Hospitality Action. Spearheaded by leading global hospitality partner, Levy, who provide The QEII Centre’s in-house catering service, QEII Taste, the event saw top chefs create over 2,000 plates of exceptional food for guests, raising significant funds for the charity.

The set up:

This unforgettable culinary experience featured 26 esteemed chefs who share 28 Michelin stars between them, included Brett Graham (The Ledbury), Tom Kerridge (The Hand and Flowers), Atul Kochhar (Kanishka) and Will Devlin (The Small Holding). They took the helm at 22 individual cooking stations, creating a dynamic and engaging dining spectacle for the guests who were seated by each station.

The spaces:

The Fleming, Whittle, and Britten suites on the third floor provided the flexibility and capacity needed to host an event of this scale. The biggest space at the venue, the Fleming can accommodate all types of events from large conventions, conferences and exhibitions to gala dinners, award ceremonies and product launches. When combined with the Whittle, capacity can be boosted to 1,300 theatre style or 1,200 for a reception, transforming it into one of the largest event spaces in central London. After the event, guests could dance the night away in the adjoining Britten suite, with its stunning views over Westminster and the city of London from its double height windows.

The food:

Each of the six courses were prepared and served tableside. Dishes were meticulously crafted around a specific ingredient, showcasing the diversity and creativity of fresh, local and seasonal produce, in line with Levy and QEII Taste’s mission to minimise its environmental impact and make the planet better for future generations.

Guests savoured an incredible array of flavours, from confit white asparagus to scorched Cornish mackerel, and from pedigree Welsh black fillet of beef to Indian bread and butter pudding. The menus celebrated Britain’s regional culinary heritage, with a third of the 154 dishes being plant-based — underscoring Levy and QEII Taste’s commitment to sustainability and innovative, plant-forward cuisine.

The result:

The showcase of culinary artistry and generosity raised over £40,000 for Hospitality Action, providing vital support to hospitality professionals facing hardship.

Jon Davies, Managing Director, Levy, said: “The event last night was absolutely amazing, a terrific QEII showcase of what can be achieved, and I received many compliments from our clients, other guests  and also from our competitors. The logistics and timings of coordinating over 60 chefs combined with the creativity and sheer quality was brilliant.

So well done and thanks to everyone involved – it was a brilliant team effort.”