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Dining with the Stars


On Monday 29th February, the Bobby Moore Fund in aid of Cancer Research UK, hosted the unique ‘Dining with the Stars’ at the iconic Shakespeare’s Globe Theatre.

The evening of fine dining and culinary fun, in memory of Bobby Moore, helped raise funds to beat bowel cancer and also marked the 50th anniversary celebrations since England won the football World Cup with the great Sir Bobby Moore leading the way.

The evening pulled together five Michelin-starred chefs, each delivering one course each, paired with carefully matched wines. The stellar chef line up for the evening included, Angela Hartnett (Murano), Michael Wignall (Gidleigh Park), Tom Sellers (Restaurant Story), Alyn Williams (The Westbury) and of course our very own, James Knappett.

Just 230 lucky guests were able to savour this inimitable culinary experience, which also allowed unprecedented access to the chefs with a live feed inside the kitchen to watch the first rate cuisine being prepared.

A whopping £265,143 was raised for bowel cancer research!

Kitchen Table NYC


Over the Valentines’ weekend James and Sandia were busy stateside, collaborating with renowned head chef Daniel Burns for a two day guest residency, at Michelin star restaurant Luksus in Brooklyn, NYC. James and Daniel created a collaborative small eats tasting menu complemented with a unique matching beer selection. Highlights from the menu included; sea bass, onion and nettle, lamb breast, salted plum and rutabaga and carrot, bay leaf and liquorice.

Over at Tørst Sandia got to showcase one of her favorite Bubbledogs creations, the Small Eye hot dog – pickles, sriarcha, peanuts, cilantro with sausages sourced from The Brooklyn Hot Dog Company

Ardent @ Kitchen Table


Justin Carlise of Ardent in Milwaukee, Wisconsin collaborated with James on a one-off menu for January’s guest chef dinner. The set tasting menu of contemporary cooking, consisted of 13 courses. The beef course was a particular nod to Justin’s famous farm-to-table offering, as it was sourced and supplied from Justin’s family farm back home in Sparta.

The farm has been in Justin’s family since the 30s and was a dairy farm until the mid 70’s, where now it is a beef farm. Another highlight from the night included Justin’s milk bread, which was made with milk, milked from the same herd of cattle, which was used to make the butter and cheese served with the milk bread course.