The famed electronic duo Bicep will join forces with six of UK’s most in-demand chefs to host a multi-sensory fundraising event in support of the Brain Tumour Charity, the Standard can reveal.
Belfast-born DJs Andrew Ferguson and Matthew McBriar are to perform an “intimate, specially curated set” to accompany six courses, with each one representing a human sense, from smell to sight.
Called Sensora, the concept is the work of Mark Tuttiett, head chef at the two Michelin-starred Da Terra in Bethnal Green, and his brother James, who works in IT.
The brothers lost both of their parents to brain tumours, both dying young and only weeks after their diagnosis, while the evening is more poignant still as McBriar is living with a rare brain tumour now.
“In 2024, I was diagnosed with a craniopharyngioma — a rare brain tumour on my pituitary gland — and the Brain Tumour Charity were incredibly supportive during my time in hospital and in recovery,” said McBriar.
“I know first-hand how quickly everything can change. Being part of Sensora feels like a meaningful way to give something back to the charity, and to a cause that is very close to my heart. Mark and James have built something truly special and we're honoured to be part of it.”
Cooking alongside Tuttiett are Cal Byerley of Restaurant Pine in Cumbria; Holly Middleton Joseph from Hausu in Peckham; Mark Donald from Glenturret in Scotland; Will Murray of social media sensation Fallow; and Tom Brown from the Capital Hotel in Knightsbridge.
The chefs will take turns to serve a dish to the tune of Bicep’s “immersive production surrounds”, with Byerley kicking off with a trout dish to represent sight before Middleton Joseph considers sight with a creation comprising citrus, black radish, jalapeño, coconut, salty fingers and lime leaf.
Chef Tuttiett said he and his brother wanted to challenge themselves and create “something truly meaningful and different” in raising money for the charity.
He said: “Sensora is deeply personal to me and my brother — many of the people involved supported us while we were losing our dad, and the chefs taking part have shown us what real support looks like.
“We want to create a legacy. Our dad left his mark through the students he taught, and our mum through her work as a dietitian — this is our way of honouring them, by bringing people together in a powerful, lasting way.
“At its heart, Sensora is about appreciation. We take so much for granted — we rely so heavily on our senses — and they can be taken away quickly. I witnessed first-hand how everything can change in a matter of weeks. This evening is about reconnecting our senses, with each other, and truly being present.”
Tickets to the event are £375 per person and include welcome drinks from cocktail bar Three Sheet alongside wines throughout the evening. All involved hope Sensora becomes an annual campaign.
Clare Horwood, the director of fundraising at the Brain Tumour Charity, added: “Our heartfelt thanks go to brothers James and Mark and to everyone who is donating their time and skill to make this outstanding evening a possibility, standing alongside us to change the shocking statistic that brain tumours are the biggest cancer killer of children and adults under 40 in the UK. It will undoubtedly be a night to remember.”
The menu in full
* represents one Michelin star; ** represents two
Smell
- Cal Byerley (Restaurant Pine*) — Chalk stream trout, lemon verbena, horseradish and roe
Sight
- Holly Middleton Joseph (Hausu) — Citrus, black radish, jalapeño, coconut, salty fingers and lime leaf
Touch
- Mark Donald (Glenturret**) — Seonaidh
Sound
- Will Murray (Fallow) — Bathurst estate venison, pickled berry, smoked beetroot with Braised venison shank hotpot
Taste
- Tom Brown (The Capital*) — Oyster ice cream, cucumber sake, Finger lime
Memory
- Mark Tuttiett (Da Terra**) — Yoghurt, pine, walnut and gooseberry
