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A prestigious event in Edinburgh on Friday night, involving multi-Michelin starred Chefs, raised £125,493 for Beatson Cancer Charity.
The Chefs’ Table was held in The National Museum of Scotland in the city centre on Friday 29th September, where around 500 guests were treated to a five-course meal cooked by five of the best multi-award-winning Michelin starred Chefs, showcasing the very best of Scotland’s larder.
The Chefs’ Table was organised by Andrew Hamer in memory of his sister Mary-Anne and friend, Chef Andrew Fairlie, who both were both diagnosed with a brain tumour and both sadly passed away within months of each other.
Chefs preparing meals for guests on the night included Andrew Hamer, Managing Director of Wilde Thyme; Tom Kitchin, Chef/Owner of The Kitchin, The Scran & Scallie, The Bonnie Badger and KORA by Tom Kitchin; Adam Handling, Chef/Owner of Adam Handling Restaurant Group; Simon Attridge, Executive Chef at Gleneagles; Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie.
The first course prepared by Simon Attridge and his team and was a celeriac and hazelnut tart with baby leek, quail egg and truffle. The second course was prepared by Tom Kitchin and was baked scallops in the shell. Course three was a home smoked lobster with lime and herb butter prepared by Stephen McLaughlin. The fourth course was roasted highland venison with Scottish ceps, heritage beetroot, silky broccoli puree and damson relish prepared by Andrew Hamer. The fifth and final course was Adam Handling’s dessert ‘food fight’ - consisting of strawberry, meadowsweet and burnt butter cake.
The event was hosted by comedian and radio presenter, Fred MacAulay, and guests were able to take part in a silent auction and a live auction on the night consisting of luxurious prizes. Opera singer, Tony Henry, performed for guests during courses. Andrew Hamer’s niece and his late sister Mary-Anne's daughter, Lucy Creamer, also sang for guests. At the end of the night The Waterfront Band performed and guests took to the dance floor.
@beatsoncancercharity Come along with us to a very special event at the National Museum Scotland 💛 The Chef’s table was a star studded event with incredible dishes created by Andrew Hamer @Adam Handling @Tom_kitchin Simon Attridge and Steven McLaughlin 👨🍳 An incredible total was raised to help fund vital research into brain tumors 💛 Special thanks to, @Wilde Thyme @Red Hot Chilli Pipers @Waterfront Band #BeatsonCancerCharity #charity #glasgow #Edinburgh #Scotland #fyp #foryou #fundraising ♬ Sunshine - WIRA
The money raised on the night will go towards brain cancer research. Professor Anthony Chalmers, clinical oncologist at The Beatson West of Scotland Cancer Centre, joined Beatson Cancer Charity’s CEO, Martin Cawley, on stage to inform guests about their hopes for the money raised.
Andrew Hamer, managing director of Wilde Thyme, said: “The Chefs’ Table was such an amazing and unique night with some of Scotland’s finest Chefs.
“I would like to thank all of our guests for their support in helping to raise over £125,000.
“This is an amazing outcome and a big thank you goes out to everyone who joined us for making it such a success.”
Martin Cawley, CEO of Beatson Cancer Charity, said: “The Chefs’ Table was an incredible evening and it was so special to share such a unique experience with 500 guests in The National Museum of Scotland.
“Guests on the night helped raise an outstanding £125,493 which will go towards research into brain cancer.
“I’d like to thank Andrew Hamer for organising such a spectacular evening in aid of Beatson Cancer Charity. Thanks also go to Adam Handling, Tom Kitchin, Simon Attridge and Stephen McLaughlin for being a part of what was an unforgettable experience.”
