The Grand Brighton raised £32,300 during the first Brighton Chefs’ Table event, which saw seven of the city’s leading chefs come together to support Brighton-based charity Rockinghorse.
On Thursday 19 October chefs Alan White of GB1; Steven Edwards from etch; Michael Bremner of 64 Degrees; Alun Sperring from Chilli Pickle; Dan Kenny of the Set; Andy Vitez from Drakes; and Mauro Loffredo from the Hotel Du Vin Bistro were chosen at random to cook for two tables.
Over £18,000 was raised from the evening’s auction, with diners bidding to win an exclusive dinner party experience.
Andrew Mosley, general manager at the Grand Brighton, said: “We couldn’t be happier with the outcome of the event. It was wonderful to see some of Brighton’s finest chefs come together in support of such a great cause. We are extremely appreciative of the seven chefs who have been hugely generous by funding the menus and their teams on the night. I must also give thanks to my own team, who have worked incredibly hard behind the scenes to make this event come to fruition. Rockinghorse is very dear to The Grand Brighton as our nominated charity and on a personal level very dear to me as a trustee on the board. The thousands of pounds raised on the night will without doubt make a huge difference to the charity.”
As the official fundraising arm of the Royal Alexandra Children’s Hospital, Rockinghorse is celebrating its 50th anniversary year, and all proceeds made from the evening will go towards improving the quality of life for the most vulnerable children in Sussex.
Ryan Heal, chief executive of Rockinghorse said: “Each chef has been totally committed to the event for the right reasons and not for self-publicity. In every case they are acutely aware of the Rockinghorse cause and the work we do to improve the lives of the children of Sussex that need our help the most, including – in the case of Michael Bremner from 64 degrees – a personal visit with his partner to the Royal “Alex” earlier this year. We are overwhelmed with the amount raised, and thanks to the generosity of everyone involved on the night; from The Grand’s hospitality to the Chefs’ time, the event organisers have been able to donate every penny raised to Rockinghorse to allow us to continue our work.”
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