Giorgio Locatelli
What would you eat for your last supper?
Risotto with prawns and courgettes - I love this dish, it's so light and delicate in flavour.
Who would cook it?
Rino, the chef de cuisine at Locanda.
Where would you eat it?
At Locanda Locatelli's kitchen.
What would you drink?
A nice cold Peroni, especially as it goes really well with the sweetness of the prawns and the courgettes.
Rose Gray
What would you eat for your last supper?
Taglierini with shaved white truffles, to remind myself how subtle the texture, flavour and perfume of an ingredient that grows without the help of man can be.
Who would cook it?
Cooked by one of the chefs at the River Cafe when the first of the season's white truffles arrive from Italy.
Where would you eat it?
The River Café!
What would you drink?
Barbara d'Alba Conca Tre Pile 2004. Because the first time I had this drink was in a restaurant in Monforte D'Alba with Aldo Conterno who makes this wine.
Carlos Acosta
What would you eat for your last supper?
Traditional Cuban food: black beans and rice, along with pollo, carne, and puerco. Eaten with cassava and washed down with a milkshake made with the pink fruit of the mamey sapote tree. Oh, with some tamales (steam-cooked corn-meal dough filled with meat or cheese). For dessert? Guava shells cooked with sugar and served with cheese.
Who would cook it?
My mother, of course.
Where would you eat it?
In the apartment I grew up in Los Pinos, on the outskirts of Havana.
What would you drink?
Come on, I'm Cuban! A mojito, naturally.
Fergus Henderson
What would you eat for your last supper?
Sea urchins, lots of them! Very reassuring to go to your resting place with the musk of urchins about you. The sea urchins are alive. Simply open with scissors and chop a hole big enough for a teaspoon. Then scoop out the orange coral and eat, fantastic! I'd also eat Berkswell (sheep's milk cheese). Lastly, bitter-chocolate ice cream.
Who would cook it?
I would just need Justin our pastry chef to make the chocolate ice cream.
Where would you eat it?
At home dancing drunkenly to Wilson Pickett - I'm not leaving without a dance.
What would you drink?
A negroni to start and steady the nerves. With the urchins, a very cold, dry white. Then a red burgundy, and finally some Vieille Prune, which should need no explanation.
· Giorgio Locatelli is chef/patron of Locanda Locatelli; Rose Gray is chef/patron of the River Cafe; Carlos Acosta is performing at Sadler's Wells from 23-28 October. His autobiography No Way Home - A Cuban Dancer's Tale is out now; Fergus Henderson owns St John restaurant
