Luxury hotel and restaurant association, Relais & Châteaux will bring a taste of its UK and Ireland gastronomy to London’s iconic Fortnum & Mason, through a series of Supper Clubs in the store’s newly launched Food & Drink Studio, taking place in February, March and April 2024.

Each event will be hosted by a Michelin-star chef, from some of the association’s leading UK & Ireland members: Stephen Hayes, Director of Culinary at Cashel Palace, home to The Bishop’s Buttery (1*); George Blogg, Executive Chef at The Dining Room (1*) at Gravetye Manor; and Chef Patron Hrishikesh Desai who oversees The Cedar Tree (1*) at Farlam Hall – each spotlighting local produce from Cumbria, Sussex and Tipperary, Ireland.

The Fortnum & Mason x Relais & Châteaux Supper Clubs will seat 18 diners in the Food & Drink Studio, an interactive space where diners can revel in watching these experts and their teams at work. Each dish will be paired with Fortnum & Mason wine.

This year, Relais & Châteaux, the association of 580 unique luxury hotels and restaurants, celebrates its 70th anniversary. A leader in gastronomy, comprising some 800 chefs, this partnership will bring together two distinguished brands for a series of tantalising evenings.