In pictures: Waterside Inn and Le Manoir join forces for a Six-Hands Dinner

Assistant manager Dean Bonwick oversaw a team of 20 front of house staff from Waterside in and two from Le Manoir.

From right to left: Head Waiter, Molly Walton; Assistant General Managers, Marco Pettinicchio and Dean Bonick; and Assistant Head Waiter, Marina Bosini.

2017 Roux Scholar and executive head chef of Le Manoir aux Quat’Saisons Luke Selby overseeing his dishes in the Waterside Inn kitchen

Beetroot terrine, horseradish sorbet. By Raymond Blanc and Luke Selby

In reality, it was many more than six hands doing the heavy lifting in the kitchen, with a team of 25 plus those from Le Manoir serving 64 guests their one-off six-course menu. Foreground: chef Adam Wright – Middle: premier chef de partie polyvalent, Simone Gobbi – Background: chef de partie cuisine, Alessio Cioffi.

Seared Orkney scallop with buddha’s hand and gold kiwi, coconut sauce. By Alain Roux

Raymond Blanc overseeing his morel dish that was created with his executive head chef Luke Selby. 

Stuffed morel, white asparagus, jura wine sauce. By Raymond Blanc and Luke Selby

Former pastry chef at the Waterside Inn and current pastry chef at Le Manoir, Francesca Tanti.

Red mullet “a la plancha” and sauteed calamari, aubergine flavoured with pandan leaf and lapsang souchong tea, bouillabaisse sauce. By Alain Roux

Duo of roasted Pyrenean milk lamb, baby vegetables and minted jus by Alain Roux

Le Manoir’s head pastry chef Benoit Blin joined Alain Roux, Raymond Blanc and Luke Selby to create the dessert of the night turning the event into an ‘Eight-Hands Dinner’.

A theme on strawberry. By Benoit Blin