Join us for our second Virtual Banquet, in aid of the Belazu Foundation and Hospitality Action. On Friday 4th December, we are giving you the chance to cook a vegetarian feast together with our longstanding customers and chef friends.

The line up includes Ixta Belfrage, James Elliot, Ollie Dabbous, Jeremy Lee, Camille Vidal and Ravneet Gill

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Buy your tickets by clicking on the button below. Ticket sales close at midnight on Tuesday 24th November.

The Belazu Foundation works with charitable partners to provide food, education and nutritious school meals to children in and around London, and in Morocco. Hospitality Action was established in 1837 and has since offered vital assistance to all who work, or have worked within hospitality in the UK.

We are giving you the chance to create a DELICIOUS MEAL by cooking along from your kitchen with TOP CHEFS, including:


Ixta Belfrage, co-author of Ottolenghi’s latest cookbook FLAVOUR, taught herself to cook by absorbing food traditions and flavours in different corners of the globe including Italy Mexico and Brazil and so became an expert without a title. She began her culinary career at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years, contributing to his columns in The Guardian and The New York Times.

Jeremy James Lee is a TV chef and the chef proprietor at Quo Vadis restaurant in London. Before that, he spent eighteen years as head chef at the Blueprint Café. In 2021 he will be publishing his much anticipated cookbook, Food A-Z, which will capture all of Jeremy's favourite recipes and kitchen techniques. Food A-Z will cover everything from elevenses biscuits to warm salads and one pot dishes, at the same time giving advice on the best equipment for a home cook.

Ollie Dabbous is the co-founder and executive chef of Hide restaurant in Piccadilly which opened in 2018 to great critical acclaim. Hide was awarded a coveted five stars in the Evening Standard, GQ restaurant of the year, as well as a Michelin star…all within six months of opening. Dabbous has also announced his coffee shop and bar concept will now be taking up permanent residency in Mayfair, the Parisian-inspired café will serve vintage-style pastries by day and oysters and Champagne by night.

Camille Vidal is a globally recognised drink expert and the founder of La Maison Wellness, a new multi-media platform that advocates mindful drinking and inspires people to live like a healthy hedonist. Camille is on a mission to bring mindfulness into the glass, showing that tasty doesn’t have to be boozy with delicious non-alcoholic & low alcoholic Mindful Cocktails for epic nights & early mornings!

Ravneet Gill trained at St.John’s, before taking on the role of Head Pastry Chef at Llewelyn’s, and is now a recognised Pastry aficionado. She recently published her first cook book The Pastry Chef's Guide, runs Countertalk a platform that advocates for healthy kitchen environments, and is co- hosting the upcoming series of Junior Bake Off.

Our host for the evening is Lisa Markwell, Food Editor of The Sunday Times Magazine and 'Editor of CODE Hospitality. With a stellar background in food writing and journalism, Lisa is also a professionally trained chef and spokeswoman for the hospitality industry.

James Elliot is the co-founder of Pizza Pilgrims restaurants, which started out as a street food stall and now has an impressive 13 locations across London. In the past year they have become famed for their ‘Frying Pan Pizzas’, which James developed. James is also the co-author of the cookbook Pizza Pilgrims: Recipes from the Backstreets of Italy.

Tel Aviv born chef and restaurateur Eyal Jagermann co-founded and was the head chef of award-winning restaurant The Barbary before launching his new restaurant concept ANAN. ANAN celebrates the deep and rich culture of hummus eating in the Middle East, with emphasis on fresh and delicious hummus served with a fluffy fresh pita, traditional condiments and an array of plant-based small plates. Eyal and his team launched ANAN as a pop up earlier this year at Allpress Dalston Lane and has plans to create a permanent site, as soon as circumstances allow. You can follow Eyal here: @eyalj @ananlondon

Resident Development chef at Belazu Ingredient Company and former head chef at Moro, Henry Russell creates authentic dishes with vibrant colours and bold flavours. He takes inspiration from Mediterranean and Middle Eastern cuisines. Day to day he can be found in The Pembury Kitchen at Belazu HQ testing recipes and developing new products with the innovation team.


Tickets: £90 a household, comfortably feeds four people, or two with plenty of leftovers.

Proceeds: All benefits will go towards the Belazu Foundation and Hospitality Action

When: Friday 4th December 2020, from 6:00-9:00pm, though we will do our best to stick to timings please be aware this event may run over.

Where: The comfort of your own home, tickets are only available for those living on mainland UK.

Dishes: The menu is below, you can challenge yourself to cook all seven dishes on the night, or you can pick a few to cook on the evening, and cook the rest over the following few days.

What you will need: Good internet connection, a laptop, tablet or phone, and a kitchen helper is recommended but not essential!

Cooking equipment: Basic kitchen equipment (pot, pan, knives, cutting board, bowls, optional blender)

If you have any questions email us on, or between 9am-4:30pm you can call these numbers for help: 07892792656 or 07892 792633, and we will answer your query as quickly as possible.



With the difficult days that the hospitality sector is facing it is important, now more than ever, to support the 3.2 million people that the industry employs. 

“We have helped thousands of hospitality families put food on the table and pay their bills, when they had nowhere else to turn. With funds raised via Belazu’s Virtual Banquet this December, we will be able to provide ongoing assistance to hospitality employees facing poverty and even homelessness this winter.” – Hospitality Action

All proceeds will also be shared with The Belazu Foundation who work with communities in the UK and throughout our supply chain promoting education and healthy eating to inspire future generations. Our charity partners work on a range of projects, including ensuring school children have access to nutritious food, building schools in the Atlas Mountains where we source our Argan Oil from, and ongoing food education programmes.



• All the ingredients needed for a five course vegetarian meal and cocktail

• Recipe booklet

• Access to the Live Cookalong

• Access to a recording of the cookalong for up to two-weeks


See our full menu below:

Buy your tickets by clicking on the button below. Ticket sales close at midnight on Tuesday 24th November.

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