Chefs raise £45k at Action Against Hunger Global Gastronomy event
The event at 1901 in Andaz London Liverpool Street hotel on Tuesday (22 September) night saw the chefs donate their time and ingredients free of charge, cooking for dozens of guests who dined on Farook's salt baked beet with berries and goat cheese amuse bouche, José Pizarro’s starter of 5J Jamon Iberico (whole leg) with pan con tomate and gambas al ajillo, Chris & Jeff Galvin’s main course of fillet of Cambrian beef en croute, celeriac puree and sauce perigord, and Richard Corrigan’s orange mousse with carrot cake and yogurt.
The evening’s ticket sales as well as an auction on the night, with lots including a private dining experience with chef Vivek Singh and a diamond pendant donated by Arctic Circle, raised the total amount of £45k.
Funds raised through the event will go to Action Against Hunger's projects to end childhood hunger across the world. Currently some of the areas the charity is working in include Syria, Yemen, South Sudan Nepal.
“We are delighted to say that this event exceeded all of our expectations.” said Jean-Michel Grand, executive director of Action Against Hunger UK. “We are constantly overwhelmed by the support and compassion displayed by Britain’s food industry for children suffering from acute malnutrition around the world and the work we do to provide them with access to lifesaving treatment.”
Pizarro added: “Global Gastronomy is great fun to be a part of – uniting food lovers for a fantastic cause. "In 2015, no child should be dying because they don’t have access to enough of the right kind of food."
