For the second year running, much-loved independent food brand Charlie Bigham’s is delighted to announce the launch of its Virtual Banquet. For one night only, on Saturday 9th October at 6pm, Charlie Bigham himself and Sunday Times Wine Writer, Will Lyons will be co-hosting an exclusive four-course banquet alongside four of Britain’s most talented chefs: Thomasina Miers, Founder of Wahaca and MasterChef Champion; Vivek Singh, Founder and Executive Chef at The Cinnamon Collection; Theo Randall, Chef Proprietor at Theo Randall at The Intercontinental, and Ping Coombes, MasterChef Champion. The banquet aims to raise £30,000 for Chefs in Schools, enabling the charity to work with an additional six schools and allowing 2,400 more children to enjoy delicious and nourishing food at school every day.

Guests will have the chance to cook alongside these culinary maestros in the comfort of their own kitchen, creating a unique feast; all whilst raising money for an imperative cause. Throughout the course of the evening, each of the four participating chefs will guide guests through cooking their specially chosen dish using fresh, seasonal ingredients, whilst sharing invaluable tips and skills. The banquet menu reads as follows:

Starter: Thomasina Miers

Grilled Flat Bean Bruschetta with Ricotta, Salsa Macha & Watercress

Fish Course: Vivek Singh

Spice-crusted Sea Bream wrapped in Banana Leaf, Green Mango & Coconut Chutney

Main Course: Theo Randall

Proscuitto di Parma wrapped around Chicken Breast with Sage Marsala-braised Portobello Mushrooms and Erbette Salata

Dessert: Ping Coombes

‘Malaysian Mess’: a Malaysian twist on the classic Eton Mess

Bigham’s has long been synonymous with creating delicious, freshly pre-prepared meals, cooked from scratch for its customers, with the same attention to detail as a home-cooked meal – a philosophy that carries through every element of the banquet. This year’s banquet sees Charlie Bigham’s deliver pre-portioned, high-quality ingredients and easy to follow recipe cards straight to ticket holders – diners are ensured a stress-free, enjoyable experience from start to finish.

Tickets are now on sale until 4pm on 4th October.

£95 for two people, including all home-delivered ingredients, £5 donation to Chef’s in Schools, Charlie Bigham’s voucher redeemable on a meal for two, and Charlie Bigham’s tea towel & oven gloves.