Tickets are priced at £110 per person, to include canapés on arrival and a 4 course tasting menu. (Please note that drinks/wine are not included). Phil Howard will cook the starter and main course, Phil Thompson the middle course and dessert. The event will be fun and interactive, with both chefs introducing their dishes throughout the evening.
The Charity: At the heart of St Cuthbert’s Hospice is the individual, who is seen as a unique person deserving of respect and dignity. ‘Our aim is to support each person and their family and friends, helping them to make informed choices and decisions affecting their lives.’ Individual care is planned to support the total well-being of each person, taking into account their physical, psychological, social and spiritual needs. We hope to raise around £2,000 for this very worthy cause.
Seating Times: There are 3 seating times available: 19:30, 19:45, 20:00 subject to availability. Please may we ask you to be prompt for your table time as we really do want to maximize Phil Howard’s time with you, our guests. Should you wish to have a drink in our lounge bar, may we ask that you arrive at least half an hour before your table time.
Booking: We ask for credit card details to secure your table and payment will be taken in full at the point of booking. No refunds for cancellations are available, unless we are able to re-sell the table. This cancellation policy is applicable to this evening only. Please advise of any dietary requirements at the point of booking.
Phil Thompson met Phil Howard in 2011 while judging the National Chef of the Year competition. This is a prestigious competition where Head and Sous Chefs from all over the country compete in regional heats leading to a grand final in London. Since then the 2 chefs have met at various charitable events and we are sincerely honoured that Phil Howard has agreed to come and cook with the team at THOMPSON St Albans.
Says Phil Thompson, “For my chefs to see a legend like Phil Howard do what he does best, will be an amazing opportunity and there will certainly be a massive buzz in the restaurant that evening, both front and back of house. I am grateful that a chef as busy and as highly regarded as Phil Howard, always has time for me. He continues to amaze me with how much he does for the industry and how he strives to improve its image; attending charity events and seminars, giving talks on being a restauranteur, his food and style and sharing his ethos, love and passion for cooking.“
When the name Phil Howard is mentioned, quotes follow from chefs who have previously worked for him:
“He is the best chef I ever worked for, he had such an amazing influence on me” - Chris Eden, Head Chef, the Driftwood Hotel, Portscathol in Cornwall (also Phil Thompson’s best friend) who has retained a Michelin Star for the last 5 years, also competed in the Great British Menu 2013, Phil Howard was a judge the same year and others.
“Amazing chef, great guy and an amazing kitchen to work in” - Mark Cooke, worked for Phil Howard as a junior Sous Chef for 2.5 years from July 2013, following his working for our own Phil for 6 years. Paul Cooke, Mark’s younger brother, who formerly worked for Tom Kerridge, joined us at THOMPSON St Albans from the Hand and Flowers kitchen, having also previously worked at the Black Swan in Helmsley in Yorkshire and Holbeck Ghyll Hotel in the Lake District, both Michelin star establishments.
Unfortunately their father William Cooke, known to us as Bill, was diagnosed with advanced bowel cancer in January this year and is undergoing treatment. We are choosing St Cuthbert’s Hospice, Durham in North East England in support of William and the Cooke family, for this special evening. Family members will be invited to join us for dinner, while his sons Paul and Mark will be hard at work in the kitchen, with both Phils to keep them and their egos in check - we hope!