London in the Sky

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For an exclusive period, Events in the Sky operated a 14 day pop-up restaurant in the capital. Open to the public, this event saw eleven of London’s best restaurants transfer their menus and dining experiences to our unique sky table, suspended 25 meters in the air. The table seats 22 guests, with a guest chef, sommelier and waiting team serving from the centre of the table. It was truly a gastronomic experience like no other!

Breakfast flights: start your day with a healthy four course breakfast from up high.

Lunch flights: enjoy a three course lunch and two glasses of hand chosen Villa Maria wines to accompany the menu.

Dinner flights: enjoy a glass of Taittinger on arrival, four course dinner  and two glasses of hand chosen Villa Maria wines to accompany the menu.

Taittinger flights: guests enjoy two glasses of Taittinger and a selection of canapés prepared by the chef of the day.


  1. Tables have been reserved for corporate or large bookings. For further details please contact the office.
  2. Guests to arrive a minimum of 30 minutes prior to their flight.
  3. There is no minimum age however a minimum height of 1.2m applies.
  4. For press enquiries please contact Louis Fernando at Tonic Communications.



Dates: To be announced


Breakfast in the Sky  £50pp
Lunch in the Sky  £125pp
Taittinger in the Sky  £75pp
Dinner in the Sky  £200pp

London in the Sky 2015

Read the Blog View the 2015 Gallery View the 2015 Video


99A Upper Ground, South Bank, London, SE1 9PP

Chefs & Menus

Breakfast Partner



Martin Morales - Ceviche and Andina Restaurants

Martin was born in Peru but is now based permanently in the UK. A former DJ and founding member of Apple iTunes Europe, he has been cooking since the age of ten, leaving Disney music four years ago to dedicate his life to his love of Peruvian food.

Martin created Ceviche Soho from scratch through a series of successful pop-up restaurants and supper clubs in 2012, which kick-started the Peruvian restaurant craze. Then in December 2013, Martin then opened his second restaurant Andina, an all-day restaurant paying homage to the healthy superfoods of the Peruvian Andes. On March 30th Martin then opened Ceviche Old St – a restaurant, bar and contemporary Peruvian art gallery, at the historic Alexandra Trust Dining Rooms in London.

Martin is the author of the bestselling cookbook Ceviche: Peruvian Kitchen, which won the Sunday Times Cookbook of the Year. He is also involved in a variety of music and arts initiatives including his very own Peruvian music label, Tiger’s Milk Records and Ceviche TV a YouTube channel which airs weekly Peruvian-inspired short films and recipe tutorials

Breakfast Partner


Dan Headshot - Crop

Daniel Doherty - Duck and Waffle

Native Brit Daniel Doherty is well on his way to becoming one of the most prominent chefs on London’s Culinary scene. Born in Shrewsbury, Doherty was the protege of mentor Herbert Berger, “graduating” from 1 Lombard in 2005 as Chef de Partie after mastering classic cuisine.

Following 1 Lombard, Doherty experimented with modern cooking at Noble Rot and thereafter to Roux Fine Dining cooking Michelin Star cuisine for private banking and wealth management clients of Coutts and UBS. In 2008 he accepted the Head Chef position at The Ambassador, a modern European restaurant in Exmouth Market. The Ambassador recieved 5 stars from Time Out London and two AA rosettes and a spot on Londons tope 50 Restaurants during his time there.

Ready for a new challenge in 2012, Doherty accepted the role of Executive Chef at Duck & Waffle, Londons first 24-7 gourmet dining restaurant. His culinary achievements have been honoured in the form of prestigious awards and accolades, including the title of “Rising Star Chef”, which he received at the 2013 Tatler Restaurant Awards, his accpetance into The Royal Academy of Culinary Arts as the youngest member to date in 2014 and being named as one of Londons “1000 Most influential People of 2014 in the Tastemaster category by the London Evening Standard.


Breakfast Partner


Chantelle Head and Shoulders

Chantelle Nicholson - Tredwells

Originally a trained lawyer from New Zealand, Chantelle Nicholson realised her passion for cookery at the age of 18 whilst at university, where she took on full time chef roles alongside studying for her degree in Law and Commerce. In 2004, she moved to the UK and took up a job at The Savoy Grill where she worked under Marcus Wareing.

In 2008, Chantelle joined Marcus in opening his new restaurant at The Berkeley hotel, Marcus Wareing at The Berkeley as senior sous chef. She took on the additional role of operations manager, and, in 2009, was awarded the coveted Acorn Award for her continued achievement within the industry.  In 2014 she was promoted to Group Operations Director. Chantelle is also a key contributor to Marcus Wareing’s cookbooks, having co-written ‘Nutmeg and Custard’ and more recently ‘The Gilbert Scott Book of British Food’.

In September 2014, Chantelle took on her biggest challenge to date, creating and launching their new West End Eatery, Tredwell’s, which opened in the vibrant area of Seven Dials. Throughout her time in an Operational Role Chantelle has regularly returned to her Chefs whites and still today she plays a key role in the kitchens.

Breakfast Partner


Grouse portraitSM

Peter Weeden - Newman Street Tavern

Peter started in the industry washing pots at a Sevenoaks hotel more than 20 years ago. After he left University with a degree in English literature, Peter realised cooking was his calling and trained at City College Norwich before moving to London for his first chef position at Quaglino’s. After one year he moved to Coq d’Argent and five years later he opened Paternoster Chop House as Head Chef. Here, Peter spent seven years championing British produce in the City, before moving to Prescott & Conran’s The Boundary in Shoreditch. Following more than 15 years’ experience, Peter opened Newman Street Tavern in 2012 where he serves the highest-quality seasonal British produce from breakfast through to dinner. Offering comforting, every-day dishes like Eggs Benedict, hand-picked Devon crab fishcakes and indulgent sticky toffee pudding, he continues to support British suppliers, sourcing fresh fish from Cornish day-boats, Galloway beef from Ben Weatherall in Scotland and kid meat from bath-based Mary Holbrook.



Robert 1SM

Robert Ortiz - Lima

Born in Peru, Robert Ortiz has brought exciting flavours and gastronomic developments of his native land to a European audience as head chef at LIMA, the London outpost of Virgilio Martinez’s celebrated Central restaurant in Lima. The restaurant represents Peru’s recent gastronomic expansion and showcases it with authentic, seasonal and fresh produce, encompassing Peruvian flavours and ingredients in a clean and contemporary style.

A Peruvian national, he grew up in the Amazon region of the country. His culinary career started in Lima before leading him through some of London’s top kitchens including The Four Seasons in Canary Wharf. It was here that Robert first met Virgilio.

After several years in the UK, he moved back to Peru to reacquaint himself with Peruvian cooking before returning to London to open LIMA London in 2012. Since then the restaurant has won many accolades including Best New Restaurant at the Craft Guild of Chefs Awards, and Best News Latin American Restaurant in the Time Out Eating & Drinking Awards. In September 2013, LIMA became Europe’s first Peruvian restaurant to achieve one Michelin star status, as featured in the 2014 Michelin Guide for UK & Ireland. Robert was fundamental in the opening of LIMA Floral in July 2014. He is now executive chef of both LIMA Floral and LIMA.



Sophie Michell - Pont St

Sophie trained at the respected Butler’s Wharf Chef School in London, while working at reputable and glamorous restaurants La Gavroche, Michelin-starred Greenhouse, the Lanesborough and the Embassy. At the age of 19, Sophie had been nominated ‘Young Chef of the Year’ by the prestigious Craft Guild of Chefs.

Sophie’s gastronomic interests have always centred on eclectic cuisine, quality ingredients and nutritional virtue. Her taste for adventure and appreciation of both classic and avantgarde fare led her to become the private chef for international supermodel Claudia Schiffer for two years, and work for other starry clients such as Leonardo DiCaprio. She has also continued to cater for high profile events and most recently was executive chef for The Royal Polo for Prince William and Prince Harry at Lord Lloyd Webber’s estate.

Perhaps her biggest challenge to date was becoming the UK’s youngest female Executive Chef at London’s chic BelgravesHotel; a title she is immensely proud of. She completely overhauled the food offering after Mark Hix’s departure from the luxury boutique hotel, which has had a superb response, numerous good reviews and a growing fan base since its restaurant, Pont St, was re-launched in 2013.

Sophie also has a successful career out of the kitchen as a TV presenter and food writer. She was part of Channel 4’s smash hit cooking show ‘Cook Yourself Thin’, and co-wrote the book of the same name, which went on to sell hundreds of thousands of copies. Other TV highlights include Sky Taste, Market Kitchen, Comic Relief, Iron Chef USA and Masterchef.




Calum Franklin - Holborn Dining Room

Drawing on a wealth of culinary experience, Calum worked at a variety of renowned restaurants before taking the position of Head Chef at Holborn Dining Room. His career began at Michelin-star restaurant, Chapter One in Kent. It was here he learnt the fundamentals of cooking and developed his culinary knowledge. He later went on to work at The Ivy, Aurora within the Andaz Hotel and Indigo at One Aldwych Hotel as Sous-Chef respectively.


Opportunities arose at Roast in Borough Market, where he took on the role of senior Sous-Chef. He was with Roast for a very successful two years before joining Holborn Dining Room in the position of Head Chef.


Calum has focused on British cuisine for the last eight years and in doing so, it has become his speciality. He is passionate about using the best produce the country has to offer and feels strongly that British food needs to be championed so that diners “can be wowed by ingredients as well as cooking.”



Mark Sargeant - Morden & Lea

Born and raised in the heart of the Kent countryside, Mark Sargeant is a TV chef, restaurateur and recipe book author, with over 20 years in the business, notably opening and working as Head Chef at the highly acclaimed Gordon Ramsay at Claridge’s for seven years, between 2001 and 2008.


After graduating from West Kent College in 1992, Sargeant started in the kitchen at the Michelin-starred Read’s Restaurant in Faversham under David Pitchford. Following this he worked at various restaurants including Oliver Peyton’s Coast Restaurant, where he first met Gordon Ramsay. After leaving Read’s, Sargeant first worked with Ramsay at the historic Aubergine in 1998, before spending four years as Sous Chef at Restaurant Gordon Ramsay in Chelsea from 1998 to 2001, where he helped earn the restaurant three Michelin stars. During his 13 years with Ramsay, Sargeant was responsible for all of his media activities and co-authored a number of his recipe books, as well as himself contributing to regular food columns in The Times, Olive and BBC Good Food magazines. He won the prestigious Craft Guild of Chefs ‘Chef of the Year’ award in 2002. Sargeant also oversaw the successful opening of Ramsay’s pubs including The Narrow.


Leaving Gordon Ramsay Holdings in 2009, Sargeant opened his first two solo restaurants – the harbour-front restaurant and bar ‘Rocksalt’ and fish & chip restaurant and takeaway ‘The Smokehouse’, in Folkestone, Kent, in 2011. He also published his first solo recipe book ‘My Kind of Cooking’ (published by Quercus) the same year. Sargeant is a regular on food TV shows such as Saturday Kitchen, and is consultant chef at Plum + Spilt Milk restaurant at the Great Northern Hotel in London’s King’s Cross.


Mark Sargeant opened Morden & Lea, a modern brasserie in the heart of Soho and he also recently opened the ‘Duke William’ in Ickham, Kent.




Mike Reid - M Restaurant

Mike always had a passion for food since he was a small child. His career started in 2001 while working in a brassiere-style restaurant as a student at the University of Portsmouth. After graduating he undertook an apprenticeship at the In and Out Club in St James, London. Thereafter he graduated to Le Gavroche and Royal Hospital Road where his skills were honed under the tutelage of Simone Zanoni, Gordon Ramsey and Michael Roux Jnr.

Mike joined Gaucho in April 2007, eventually running both Richmond and O2 sites and became executive chef in 2010 for the Gaucho Group. Mike moved to Australia in 2013 undertaking stages at various restaurants including Attica, number 32 on the worlds best restaurants list. He opened Jardin Tan, Vue de Monda Group for Shannon Bennet in 2014 before returning to London to open one of the hottest new restaurants of the year, M.



Scott Hallsworth - Kurobuta London

Scott joined Nobu London in 2001 as a Chef de Partie. He went on to spend 6 years at the Michelin-starred Park Lane address where he was promoted to Head Chef. In 2007 Hallsworth released his book, the Japanese Fois Gras Project. After 7 years with the Nobu company, Hallsworth moved to Dubai to help open Mirai restaurant. In 2013, Scott Hallsworth began devising the Kurobuta concept and now runs Kurobuta Kings Road and Kurobuta Connaught Village, both in London.

In March 2015, Hallsworth opened Joe’s Oriental Diner on the site of the original Kurobuta Chelsea pop-up at 251 King’s Road, Chelsea. Hallsworth opened Kurochan at the Mandarin Oriental in Bodrum, Turkey, on 10 July 2014 for the summer 2014 season. It has been said that cookery is the new Rock ‘n’ Roll and, as if to prove that point, superstar chef Scott Hallsworth is embarking on a Summer tour of food, fun and funk in and around London at Festivals and Taste of London.



Tom Aikens 

Date:  07/03/2013

Ref: B3407_222649_G01  

COMPULSORY CREDIT: Tom Campbell/StayStill/Photoshot

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Tom Aikens - Tom's Kitchen

Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs. His remarkable career took him to David Cavalier in Battersea, Pierre Koffman La Tante Claire, Joel Robuchon in Paris, Gerard Boyere in Riems and was the youngest British chef to be awarded two Michelin stars aged 26 while working at Pied-à-Terre. He went on to open his eponymous Restaurant, Tom Aikens in 2003 which won him a Michelin Star and rising 2 star in 2009.

Tom currently has five Tom’s Kitchen restaurants and three Tom’s Kitchen Delis, mostly in London. The fifth Tom’s kitchen opened in Istanbul recently. Tom also opened The Pawn in Hong Kong serving brunch style dishes, will shortly open The Fat Pig, a pork themed restaurant in November 2015 and finally Pots, Pans and Boards in Dubai in September.

Tom has also written three books; Cooking (2006), Fish (2008) and Easy (2011) and has made several appearanced on television reaching the final banquet of 2013’s Great British Menu on BBC 2 in aid of Comic Relief. He is and avid cyclist and has also participated in several London Marathons and has also completed the Marathon des Sables in 2010 running six marathons across the Sahara Desert in five days to raise money for Facing Africa.