Top British chefs team up for one-night collaborative dinner at CUT, 45 Park Lane
On Thursday 13th November 2025, a one-off collaborative dinner titled Too Many Cooks… will take place at CUT at 45 Park Lane, the luxury hotel in Mayfair. The evening will bring together a group of renowned British chefs and culinary figures for a multi-course meal prepared live in the restaurant’s kitchen. Hosted by Elliott Grover, culinary director at 45 Park Lane, the event is expected to draw attention for its unusual format and high-profile participants.
The dinner will feature contributions from several big names in the UK food scene, including restaurant critic Tom Parker Bowles, Jack Stein of the Stein family’s The Seafood Restaurant group, chef and restaurateur Mark Hix, Sam White of 45 Jermyn Street, and father and son duo Mitch and Ben Tonks of Rockfish and Seahorse in Devon. They will collaborate on a series of dishes, each taking ownership of different parts of the menu.
Hix will open the evening with a signature cocktail known as The Hix Fix. This will be followed by a starter of Red Mullet Escabeche, prepared by the Tonkses. White and Parker Bowles will then present a White Truffle and Ruinart Champagne Risotto, and Stein will contribute Grilled Langoustines with Pernod and Tarragon. The main course will be a joint effort between Hix and Grover: Sugar Pit Beef Cheek, Carrot Puree, Mixed Carrots, Carrot Top Pesto. To top it all off, dessert will be a Chocolate & Amarelle Cherry Tart, developed by Parker Bowles, White and Hix.
The occasion will seat just 60 guests, all of whom will dine at a single long table set through the middle of the restaurant. According to organisers, this format is intended to foster a more communal and social atmosphere. Tickets are limited and expected to draw interest from both food enthusiasts and industry insiders. Dinner is served at 6.30pm.
Food Desk
Too Many Cooks… takes place on 13th November 2025 at CUT, 45 Park Lane, London W1K 1PN. For further information or to book tickets, visit here.
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