Five Cooks & a Cocktail
One Night Only: Five Cooks and a Cocktail, Saturday 4 March
Five Cooks & A Cocktail Supper Chef Jeremy Lee will always be associated with the Design Museum. For 18 years he was the head chef at Blueprint Cafe, the restaurant above the old Design Museum on Shad Thames. Within the industry he is known for spotting, supporting and nurturing talent.
On Saturday 4 March five of Jeremy's former cooks will will be hosting a very special dinner at Parabola. All five met whilst working at Quo Vadis and have gone on to work at some of the best restaurants in the London including, St John Bread & Wine, Oldroyd, Koya and Trullo.
The five cooks, Louis Lingwood, Jacob Farley, Lorcan Spiteri, Joey Behnan and Hector Henderson will be joined by former Quo Vadis members club manager Fin Spiteri who has created a cocktail for the evening. The influence and ethos of Jeremy's cooking will be very much in evidence - highly seasonal, beautiful produce handled with the care and respect it deserves by a group of talented young men who each bring their own styles and influences to bear on a perfectly balanced four course supper club menu.
Louis Lingwood - Louis is currently head chef of Oldroyd restaurant. Previous posts include Quo Vadis and St. John Bread and Wine
Jacob Farley - Jacob started in the kitchen five years ago at Great Queen Street restaurant. After that he went to work for Jeremy Lee at Quo Vadis where the five cooks first came together. Today, he cooks with Alastair little at his Notting Hill deli Tavola.
Lorcan Spiteri - Lorcan started out under Jeremy's wing at Quo Vadis and moved on to become Louis Lingwood's sous chef at Oldroyd. - Joey Behnan - Joey found his passion for cooking at Jeremy Lee's Quo Vadis, moving briefly to work with Skye Gyngell at Spring. You can now find him cooking devilled kidneys and other delights at Hereford Road.
Hector Henderson - Hector started out peeling and prepping at the Rochelle Canteen and then spent time at Koya, Caravan and Quo Vadis and is now at St. John Bread and Wine.
Fin Spiteri - Fin learnt his trade working at the members bar at Quo Vadis before leaving for stints at Trullo and Arnold & Henderson. He later returned to Quo Vadis to run the members club and currently consults on bar projects in London.