The Royal Academy of Culinary Arts (RACA) is excited to announce details of an unforgettable evening of elegance, history, and world-class cuisine at its fundraising banquet at the resplendent Royal Brighton Pavilion – once the royal seaside retreat of King George IV.

Join us for an exclusive gathering featuring a champagne reception, followed by a meticulously planned six-course dinner prepared by six Michelin-starred chefs uniting for one night only.

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Canapé Selection
John Williams MBE

Coronation Chicken
Duck Liver with Sour Cherry, Gingerbread
Smoked Salmon Moscovite, Imperial Caviar

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Tartlet Quiche Lorraine with Crisp Alsace Bacon
Smoked Ox Cheek Pithivier
Lobster Roll Croustillant, Sauce Choron

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First Course
Lisa Goodwin-Allen

Ballotine of Foie Gras
Sauternes, Mandarin, Brioche

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Soup
Adam Byatt

Consommé Dome d’Or, Truffled Chicken Quenelles

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Fish
Freddy Forster MCA

Timbale of Dover Sole, Lobster and Caviar,
Champagne Velouté, Lobster Sauce

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Main Course
Adam Smith MCA

Partridge Perigourdine
Chartreuse of Celeriac and Chestnut,
Spiced Quince, Sauce Périgueux
served with
Hand-Raised Game Pie ‘for the table’

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Dessert
Benoit Blin MCA

Salted Caramel Mousse, Dark Chocolate Ganache,
Hazelnut Crunch, Turmeric Ice Cream

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Pièce Montée
Benoit Blin MCA
And Pastry Chefs of the Royal Academy of Culinary Arts

Please note that tickets must be purchased individually.