Led by A&B’s Head Chef Henry Osborn, D&D utilised its UK restaurants with help from many of its then furloughed staff.

A combination of volunteers, including D&D chefs and their restaurant brigades (Gary Foulkes from Angler, Tony Fleming from Le Pont de la Tour and Mike Jennings from 20 Stories), management and head office employees  operated from Butlers Wharf Chophouse, Radici and 20 Stories in Manchester to prepare and deliver fresh meals daily, to hospitals and NHS staff.

D&D managed to feed frontline workers at West Middlesex Hospitals, St Barts Hopitals, St Johns Ambulance service and the Manchester Royal Infirmary, all with support from The Hildon Foundation. Chef Francesco Mazzei, of Radici, Sartoria and Fiume, worked with the #HelpThemHelpUs charity; a network founded and staffed by frontline NHS workers, Dr Domini Pimenta and Ex Chelsea footballer Joe Cole. Additionally, the kitchen of Le Pont de la Tour was utilised by Michelin Starred Chef Larry Jayasekara and his team who prepared and delivered hot meals daily to the frontline teams of University College Hospitals.

To see the full article on Hospitality & Catering News click here.