The Dorchester Kicks Off a Busy Week of Fashion and Film With London Dinner

DINNER AT THE DORCHESTER: London is gearing up for a showcase of film and fashion starting with the BAFTAs on Sunday followed by London Fashion Week, which begins on Thursday.

The Dorchester kicked off the celebrations with a dinner hosted by Kay Ganesh, cofounder of the creative agency Hypesight; Moschino’s PR director Sugar Ansari, and Calum Donoghue, director of public relations at The Dorchester.

The guest list included film and TV hairdresser Darren Fowler; Betty Bachz, founder of British eyewear brand Møy Atelier; and Kathleen Baird-Murray, founder of the fragrance brand La Pyae Apothecary. Guests walked away with bottles of the fragrance at the end of the night.

“Evenings like this, hosted in the Park Suite, allow us to connect, exchange ideas, and celebrate the dynamic and ever-evolving world of fashion,” said Donoghue, who has been orchestrating the hotel’s fashion projects. Next week, the hotel will host Huishan Zhang’s fall 2025 show.

Last season, Richard Quinn took over the Dorchester’s hotel ballroom. Over the years, the hotel has seen many guests coming through its revolving doors, from Christian Dior in 1957 and Kate Moss, who has celebrated several birthdays at the Dorchester.

The one week gap between New York Fashion Week and London Fashion Week also allowed members of the press to come together for a toast before the fashion and award season circuit begins.

“We took advantage of this unique week in between New York Fashion Week, BAFTAs and London Fashion Week to bring people together we love and admire. It’s so rare that this happens and everyone is free at the same time,” Ansari said.

Inside the Park Suite of the Dorchester where the dinner took place, the hotel’s in-house designer florist Philip Hammond curated bouquets of white and pink roses, while culinary director Martyn Nail’s food menu started off with a burrata with winter bitter leaves and olive followed by seared wild sea bass with a soy, mushroom and ginger broth.

For dessert, some guests took a bite out of their pineapple rum baba with coconut chantilly and tropical compote, or opted for a glass of Champagne as a substitute.

“During a time when the industry is ever-changing, with many unknowns, we wanted to bring our fashion communities together with no ulterior motives just to celebrate each other. This evening was about joy and collaboration,” Ganesh said.