The contemporary Indian restaurant group, Kricket has today announced its first ever guest chef series.
Will Bowlby, the company's head chef and co-founder, will welcome five chef friends to cook up a series of feasts at one of its three sites, Kricket White City, in aid of Apne Aap Women’s Collective, an anti-trafficking organization that serves women and their children in Mumbai.
Kicking off the series on 3 September is John Chantarasak. Since leaving SomSaa, Chantarasak has been showcasing his acclaimed Thai cooking, which uses the best of British ingredients.
This isn’t the first time Chantarasak and Bowlby have joined forces – a sell-out collaboration earlier this year at AngloThai & Friends at The Dairy. Diners now have one more chance to experience the vibrant marrying of Indian and Thai flavours this autumn, such as pork mangalista laal maas hung lae curry alongside offal kulcha.
On 10 September, the man who needs no introduction... Pierre Koffmann. A good friend of Bowlby's (Koffmann wrote the forward for the Kricket cookbook), Kricket is honoured to have Koffmann cooking in its kitchen. A marriage of two classics: bouillabaisse and macher jhol, and pigs trotter vindaloo will be the headliners on the menu.
Flank's Tom Griffiths will be bringing his signature nose to tail dining to White City on 17 September. Bowlby has had a lot of fun collaborating on the menu for this night - expect curried beef dumplings and Hydrabadi duck leg curry.
Perilla is a North London institution. Chef Ben Marks has worked at some of the best restaurants in the world including Claridges, NOMA and The Square and this is evident with each and every dish served at Perilla. The menu on 24 September will be pescatarian and will feature a take on Marks' signature burnt onion soup (as seen on Great British Menu) masking as a burnt onion dahl. Taking centre stage will be wild mushrooms cooked in a basket in our tandoor.
Television chef, food writer and broadcaster, Valentine Warner will join Bowlby for the final night of the chef series on 1 October. Warner’s love of cooking, nature and travel inspired him to become a chef. When collaborating on the menu, Warner and Bowlby realised a share love of foraging so will be out together foraging ingredients for their feast, such as foraged ceps with tandoori game.