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Chefs unite to raise £20,000 for Hospitality Action and Community Action Nepal

16 March 2015 by

Two-Michelin-starred chefs Claude Bosi, Sat Bains, Tom Kerridge, Daniel Clifford, Andrew Fairlie and Denmark-based ex-pat Paul Cunningham joined forces last night to raise more than £20,000 for industry charity Hospitality Action and Community Action Nepal.

The chefs laid on a six-course gastronomic dinner for 50 people at Bosi's Hibiscus restaurant in London's Maddox Street, with each guest chef cooking a course. The event was staged to support Bains, chef patron of Restaurant Sat Bains with Rooms, in his bid to set a new Guinness World Record for the highest formal dinner party, at the North Col of Mount Everest next month.

Pictured: The chefs involved in cooking the charity dinner

Ticket sales and an auction including an overnight stay for two at Gleneagles in Auchterarder featuring a tasting menu with matching wines at Restaurant Andrew Fairlie, a Porsche Track Session, donated by the Hand and Flowers, and dinner with wine and coffee for two at Cunningham's Henne Kirkeby Kro, helped to raise much needed funds for the for the two charities. Guests included Hospitality Action principal patron Heston Blumenthal, who is currently overseeing the running of the Fat Duck pop-up restaurant in Melbourne while the three-starred Fat Duck restaurant in Bray, Berkshire, is closed for refurbishment.

Bains will be accompanying former SAS captain and troop commander Neil Laughton, whose expedition will see a team of British adventurers and climbers, including two Everest summiteers and a professional photographer, attempt to host a dinner at 7,100m (23,293ft) before attempting their summit bids.

Pictured: Tom Kerridge and Sat Bains

The Nottingham-based chef, who had set out to raise £10,000 for Hospitality Action, told guests last night: "I'm very lucky to have some brilliant friends in the industry, and the idea was to do a great meal with amazing signature dishes from each of the chefs here. I really appreciate everyone being here tonight, and I would like to thank Claude in particular for hosting us."

William Baxter, chairman of Hospitality Action, said: "People like Sat and the chefs here tonight give up their time, often their day off, to help the charity. We are lucky that the industry is full of very generous people, none more so than the chefs here tonight, and we really appreciate it. The money goes to a very good cause - we've got about five million people in the UK who can tap into Hospitality Action if they fall on bad times - and I know, if I can speak on behalf of those people, that they are very grateful for everything the industry does. We wish Sat the best of British."

Founded by Doug Scott, who made the first British ascent of Everest in 1975, Community Action Nepal is a UK based charity which helps the mountain people of Nepal.

View images from the dinner

* The official team charity for this expedition will be Community Action Nepal - for further details visit www.everestdinner.com.

Learn more about Bains's fundraising on his JustGiving page >>

Chef Sat Bains to cook on Mount Everest in attempt to set world record >>

The menu
Beetroot baked over open coals, quinoa, goats' cheese, mizuna *Daniel Clifford, Midsummer House*
Chicken liver muesli *Sat Bains, Restaurant Sat Bains*
Baked turbot, smoked beef marrow and caviar *Paul Cunningham, Henne Kirkeby Kro*
Home-smoked lobster, lime and herb butter *Andrew Fairlie, Restaurant Andrew Fairlie*
Treacle-cured fillet of beef with steak and ale pie, leeks, black truffle *Tom Kerridge, Hand and Flowers*
Coffee, black treacle, avocado and pistachio *Claude Bosi, Hibiscus*
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