Brown’s Hotel, the Mayfair institution that has stood since 1832, has announced a landmark culinary collaboration set to take place on Friday 26 September 2025 at its signature restaurant, Charlie’s.

For one evening only, six celebrated chefs will come together to design an exclusive multi-course menu, each contributing their signature style in a show of gastronomic excellence. The dinner not only marks the start of a new culinary tradition at Brown’s but also carries a deeper purpose, with all proceeds directed to The Royal Marsden Cancer Charity.

The line-up includes some of Britain’s most acclaimed names in fine dining: Andrew Wong, Tom Kitchin, and seafood experts Mitch and Ben Tonks. Joining them will be Brown’s Hotel’s own Adam Byatt and pastry maestro Ross Sneddon, with the evening orchestrated by Executive Chef Andrew Sawyer.

“Bringing this calibre of talent together in one kitchen is a rare and exciting opportunity,” says Andrew Sawyer, Executive Chef at Brown’s Hotel. “It’s a night of collaboration and craft, but it’s also about doing something meaningful beyond the plate. We’re honoured to support The Royal Marsden Cancer Charity and to use our skills in service of a greater cause.”

Guests will begin with cocktails crafted by world-renowned mixologist Maestro Salvatore Calabrese and Donovan Bar’s Director of Mixology, Federico Pavan. Their playful Bellini Colada and refined Highball 24 will set the tone for the evening ahead. The first course will see Tom Kitchin present canapés rooted in his ‘From Nature to Table’ philosophy, celebrating Scotland’s finest ingredients. Andrew Wong will then showcase his renowned dim sum artistry, followed by seafood dishes from Mitch and Ben Tonks of The Seahorse in Dartmouth. Charlie’s Chef Director Adam Byatt will serve a main course of venison, while Brown’s Head Pastry Chef Ross Sneddon will conclude the menu with a fig tarte tatin and petit fours.

Each dish will be paired with wines selected by Sommelier Wieteke Teppem, featuring Laurent-Perrier’s Heritage Brut, Gusbourne Estate’s Chardonnay, Barolo Boiolo 2019, and Muscat de Beaumes de Venise Hommage NV. During the evening, guests will also take part in a live charity auction offering experiences such as a private dinner for 10 at The Seahorse and a luxury Highlands retreat. Proceeds will benefit The Royal Marsden Cancer Charity, which funds pioneering research and life-changing care for people affected by cancer in the UK and beyond.

Cluster Managing Director of Brown’s Hotel, Richard Cooke, comments: “Truly one-off, memorable experiences are part of the essence of Brown’s Hotel. This inaugural Six Chefs’ Dinner will not only establish a new tradition for Brown’s, but also set the standard for a series of annual culinary milestones that marry creativity with purpose. This Six-Chef Dinner invites guests to be part of something extraordinary – witnessing a culinary first while helping support The Royal Marsden’s life-changing work.”

With seating limited, the Six Chefs’ Dinner promises an evening that blends fine dining with philanthropy, setting the stage for a new annual tradition at one of London’s most historic hotels.