The organisation behind The World’s 50 Best Restaurants announces that its ‘Bid for Recovery’ Auction will debut on 3 July, offering food and travel enthusiasts the opportunity to bid for out-of-this-world gastronomic experiences with the world’s best chefs. Proceeds for the auction will go to restaurants, bars and non-profit organisations supporting the sector, including our very own Eat Out Restaurant Relief Fund.
The 50 Best ‘Bid for Recovery’ Auction will be the largest global event of its kind, aiming to raise funds that will provide direct and tangible financial relief for restaurants worldwide as they emerge from the Covid-19 pandemic. The auction is a key fund-raising element of the 50 Best for Recovery programme, announced last month, in partnership with founding donor S.Pellegrino & Acqua Panna.
The 50 Best ‘Bid for Recovery’ Auction will feature more than 100 lots, providing the opportunity for bidders to select from an array of the most extraordinary global gastronomic experiences imaginable, as well as rare and limited-edition items.
Some of the bespoke auction lot highlights include:
Mirazur, Menton, France
A day with Mauro Colagreco – Chef at The World’s Best Restaurant
Atelier Crenn, San Francisco, CA, USA
The Incrennible Experience! Hosted by chef Dominique Crenn
Odette, Burnt Ends, Atlas and more, Singapore
Discover Singapore: Cuisine, cocktails and culture
Central, Kjolle and Mil, Lima/Cusco, Peru
Ultimate three-day Peruvian food safari
William Drew, Director of Content for The World’s 50 Best Restaurants, says: “It is heartwarming to see some of the most internationally established chefs and restaurants offering out-of-this-world experiences for the 50 Best ‘Bid for Recovery’ Auction from 3 July. We have been overwhelmed by the generosity and support from chefs, restaurant owners, bar owners, commercial partners and tourism boards offering truly unique, once-in-a-lifetime opportunities to bidders as we aim to raise as much money as possible to support our industry and give back to the global restaurant sector.”