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See what we got up to during the Covid-19 lockdown here.
It’s been twelve weeks since we temporarily closed our restaurants, and since then we’ve been feeding over 100,000 front-line workers across London, Leeds, Manchester, Paris and New York, and we can’t wait to continue helping our local communities post lockdown too. Meanwhile we’ve also been working behind the scenes to get our restaurants ready to reopen safely.
In those challenging times, it felt only right to dedicate our kitchens to producing thousands of hot meals a day to our hardworking front-line workers, with the support of Hildon Water.
We fed front-line workers at West Middlesex Hospitals, St Barts Hospitals, St Johns Ambulance service and Manchester Royal Infirmary. In addition, the operation at Radici, led by Chef Patron Francesco Mazzei (also of Sartoria & Fiume restaurants) are working with the #HelpThemHelpUs charity; a network founded and staffed by frontline NHS workers, Dr Dominic Pimenta and Ex Chelsea footballer Joe Cole.
Led by Alexander & Björck’s Head Chef Henry Osborn, 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 are operating from South Place Chophouse, Radici and 20 Stories in Manchester to prepare and deliver fresh meals daily, to hospitals and NHS staff.
The kitchen of D&D London’s Le Pont de la Tour is also being utilised by Michelin Starred Chef Larry Jayasekara and his team who are preparing and delivering hot meals daily to the frontline teams of University College Hospitals.
We have also expanded our volunteering efforts across the pond in our NYC restaurant, queensyard, by partnering with World Central Kitchen and Hildon Water to prepare and deliver 1000 meals to front-line healthcare workers in the city of New York.
Stay safe and keep well.
