A Chefs' special

THIS year Reed Exhibitions has invited the top UK chefs' associations to plan the World of Hospitality inaugural dinner to be held on 10 February.

Leading the team is Eric de Blond, executive chef at the Four Seasons Hotel, London, representing the Association Culinaire Franáaise. From the Association of Pastry Chefs is Michael Wint, executive pastry chef at the Park Lane Hotel, London. Representing the Craft Guild of Chefs is Don Irwin, chef at the Carlton Club, London, and David Evans, executive chef at the St James' Club, is representing the Epicurean World Society of Master Chefs.

All four will be joining together to promote the newly formed British Council of Chefs.

The venue for the 250-cover meal is to be the waterside setting within the Earls Court exhibition hall. During the day, the four glass-walled kitchens will double up as the working restaurant, La Parade des Chefs, where teams of chefs will serve lunch to exhibition visitors while competing in the exhibition's salon culinaire competition.

lPhilip Dade is supplying the bread for the evening.

lVilleroy & Boch is producing a commemorative plate.

lCrockery is being supplied by Steelite. The plates used for the dinner are part of a new range which is to be launched at the World of Hospitality.

lGlassware and cutlery are kindly supplied by Beeton Rumford.

lBeeton Rumford is also responsible for the front-of-house operation.