Jason Atherton and his team welcomed Tom Sellers and I into Pollen St to create a one off-lunch menu, with all the proceeds raised going to Hospitality Action. It was a 9 course (plus snacks) menu with signature dishes from each of us. Tom Sellers did one snack of his ‘Storeo’biscuit (a squid ink biscuit with smoked eel crème and vinegar powder). Then I did a menu of Flax seed crisp, shitake ketchup, sprouting grains Crab with courgette and black olive, Rabbit and squid peas and asparagus. Jason and Tom did dishes in between, with the whole lunch service making almost 50K for charity, an amazing feat by Jason and his team.