For one night only, Corin Schmid – head chef at Zurich’s Drei Stuben and The Artisan – joins Canal exec chef Lewis de Haas (HAM Restaurants, Crispin, Bistro Freddie) for a four-hands dinner. Mosimann-trained, she splits her time back home between reworked Swiss classics and garden-led plates. It’s a natural fit for Canal, whose modern, produce-led European cooking and south-facing terrace on the Grand Union make it one of west London’s better warm-weather tables.

Expect snacks, two starters, two mains and a brown butter cake to finish, opening with a welcome aperitif and running through a flight of Swiss wines. All served sharing-style, on communal tables.

Forget the fondue pot. Switzerland’s biggest city has spent the last decade turning into a serious dining destination – Michelin stars and Old Town classics in the centre, a restless, produce-led scene in the converted factories of Zürich-West, and long lakeside and Limmat-side terraces for everything in between. Then there’s the wine – Switzerland exports barely 2% of what it makes, so most Swiss bottles never leave the country. This dinner is a rare chance to taste it all without the flight.