Feast by Freedom from Torture
Join us for a world-class evening of gourmet street food and entertainment in support of Freedom from Torture, celebrating food and cultures from around the world.
We are delighted that our award winning event Feast by Freedom from Torture is back this year, at the prestigious BAFTA Piccadilly.
We have brought together a selection of London's finest chefs who will be cooking alongside survivors of torture to create the ultimate menu, celebrating food and cultures from around the world.
The iconic comedian Stephen K Amos will provide us with live entertainment with an appearance from Broadcaster and Freedom from Torture patron John McCarthy.
This year's chef line up includes:
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Paul Merrett - Owner-director Jolly Fine Pub Group: Twice awarded Michelin stars in his fine dining days Paul now owns and runs two London gastro pubs - The Fox & Grapes in Wimbledon and The Victoria in Sheen....the latter being awarded London's Best Gastro Pub. Paul has written four cookery books and made numerous appearances on TV. While serving as an ambassador for Freedom From Torture since 2010.
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Anton Manganaro - BAFTA: Anton began his culinary career at the Royal Garden Hotel with David Nichols, formerly of The Ritz and the Mandarin Oriental Hyde Park Hotel, and since then he has worked with many well-known chefs including five years with Paul Merrett, achieving a Michelin star at Interlude and The Greenhouse. For over 16 years, Anton has been Head Chef at the prestigious BAFTA, creating exceptional, modern dishes for stars of stage and screen.
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Nafa - Survivor and Refugee Chef: After fleeing torture and persecution in her homeland of Sri Lanka, Nafa came to Freedom from Torture for support and counselling. After some time she joined Freedom from Torture's therapeutic baking group, which allowed her to rediscover her love of cooking and connect with other survivors. Since finishing her therapy Nafa has volunteered her time teaching many group cooking classes over the pandemic, has gained experience working in top hotel kitchens and is now a featured chef at Trampoline in Mayfair.
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Karla Zazueta - Mexican Food Memories : Karla Zazueta is a self-taught chef, Mexican cookery teacher and food writer. She has been teaching her Mexican heritage, recipes and techniques through her cooking classes at her Mexican Food Memories cooking school. She also hosts Mexican supper clubs at the end of each month at her family house. Her recipes have been featured in The Guardian, BBC Food, NatGeo Food Magazine and other important publications. Karla just released her first cookbook, Norteña, where she shares the story of her family recipes and northern Mexico.
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Chaya Maya - Ottolenghi: Chaya was born and raised in Mauritius. She moved to London for further education as a teenager and accidentally fell into cooking for a living when someone suggested that she take it up professionally after having tasted something she made. She found work in pub kitchens and slowly progressed in London restaurants. Chaya now develops recipes in the Ottolenghi test kitchen for the Guardian and the Ottolenghi restaurants. Her cooking is deeply influenced by her Mauritian heritage. She is very passionate about spices, tropical flavours and eating (not cooking) Japanese food.
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Tasos Gaitanos - Brother Marcus: Tasos' Greek-Cypriot heritage has been the driving force behind Brother Marcus' East Mediterranean menu and ethos since the brand's foundation in 2016. Growing up working in his father’s taverna in Crete instilled in him the discipline and attention to detail necessary to run a successful kitchen, alongside summers spent on the Cretan coast with his family which taught him to appreciate simple, fresh, local produce. Shaped by the various cultures, religions, and people of the East Med, and inspired by his Cretan roots and the rich and diverse food found in the region, Tas plays a pivotal role in menu development, curating the vibrant, healthy, and flavourful dishes that Brother Marcus is known for today.
- Gemma Staple - Jolene: Gemma Staple has been a pastry chef for nearly 12 years, beginning her career at the age of 16 as an apprentice at The Castle Hotel in Taunton. At 19, she moved to London and gained her first Michelin-level experience working at The Glasshouse in Kew Gardens. This opportunity ignited her passion for high-quality cuisine, and she subsequently explored the catering world, working at prestigious venues including The Royal Academy, the V&A Museum, and The National Gallery, among others. Eventually, Gemma discovered her true passion for the bakery industry and joined Jolene in Hornsey Road almost three years ago. Gemma and her team now produce fresh bread, cakes, and pastries for the four Jolene locations across North and East London.
With specialist fine wines from Farr Vintners, a gastronome-inspired Silent Auction, gourmet prizes to win in the grand raffle and handmade gifts from our survivor shop.
Tickets are priced at £70 and include all food, wine and entertainment.