International Women's Day Dinner on 7th March 2025

Celebrate International Women's Day with a luxurious 5-course dinner at CORD restaurant. Our Head Chef Justine Bordet will be leading the culinary team for this special event, along with 2 talented guest chefs: Chef Patron Elien Verhulst and Head Pastry Chef Jenny Cheung.

Our female Head sommelier, Jiachen Lu, winner of the Gosset Matchmakers competition and Le Cordon Bleu alumna, will pair each course with the perfect wine (wine pairing not included in the price).

Meet the Guest Chefs:

• ‍Chef Patron Elien Verhuls - Vlass Restaurant, Belgium

Elien Verhulst is the Chef Patron of Vlass Restaurant in Middelkerke, Belgium, where she brings exceptional skill, passion, and innovation to the culinary world. In recognition of her talent, Elien has received numerous accolades, including being named one of the top 5 Lady Chefs of Belgium in 2023 and receiving the Pierre Wynants Trophy (gold medal) in 2023, awarded by Mastercooks. In 2024, she was nominated as Masterchef of the 33 Masterchefs of Belgium and Young Master of Mastercooks of Belgium.

• ‍Jenny Cheung – Head Pastry Chef, Dinner by Heston Blumenthal, London

A Le Cordon Bleu London alumna, Jenny Cheung has over 15 years of experience in the pastry industry and leads the pastry team at Dinner by Heston Blumenthal in the Mandarin Oriental Hyde Park.

She has worked alongside Heston Blumenthal, Daniel Svensson, and Adam Tooby-Desmond, who have been key mentors in her career. Passionate about innovation and artistic plating, Jenny thrives on collaboration and pushing the boundaries of pastry design.

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Indulge in a culinary journey with a menu carefully crafted to showcase the talents of these amazing female chefs. Each course will feature a unique and innovative dish, using the highest quality ingredients.

From appetisers to desserts, every dish will be a celebration of women in the culinary world.

Price: £96 per person.

Wine pairing: £55 per person.

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International Women's Day Dinner Menu

Amuse bouche

Cooked by Chef Patron Elien Verhulst

Starter

Balsamic Marinated Beetroots • goat’s cheese • cashew nuts • pesto

Cooked by Head Chef Justin Bordet

Main Course

Monkfish • carrot cream • clams • parsley oi

Cooked by Chef Patron Elien Verhulst

Main Course

Rhug Estate Rack of Lamb • green asparagus • wild garlic • pistachio & green olives condiment

Cooked by Head Chef Justin Bordet

Dessert

Bohemian Cake • chocolate & Kirsch mousse • salted almonds • Amarena cherries

Cooked by Head Pastrie Chef Jenny Cheung

Petit Fours

Millionaire Tartelette

Cooked by Head Pastrie Chef Jenny Cheung ‍