With enormous thanks to the following chefs who have all agreed to take part and sponsor us with food and supplies for the crossing. Watch this space as the support continues to grow.
Neil was the chef behind Temper Soho and Temper City. He now runs Symplicity, a premium plant-based food company making products from fermented vegetables and production waste.
Neil is using sustainable ingredients and packaging to prepare meals the guys will enjoy on the row.
Daniel worked with Marcus Wareing for many years at The Gilbert Scott, before moving toward contract catering and becoming the Executive Head Chef at Genuine Dining.
Daniel has agreed to prepare several freeze-dried meals for the guys.
Tom Kerridge, the award winning and celebrated chef brings a taste of culinary magic to his restaurants, cookbooks and across tv screens up and down the country. A Gloucestershire lad, Tom champions British food and suppliers and has become a leading name in the hospitality industry. From humble beginnings, Tom and his wife Beth built The Hand & Flowers into what it is today, the world’s first and only two Michelin-starred pub. Tom has since launched several more restaurants, penned nine best-selling cookbooks, launched the hugely successful music and food festival Pub in the Park, and more recently campaigned alongside Marcus Rashford to help end child hunger in the UK with Full Time meals.
Tom and his team will be producing Chris and Robbie’s Christmas meal. Dehydrated of course.