ยฃ108,000 Raised!
An unforgettable evening put on by Wilde Thyme at Glasgow's iconic Kelvingrove Art Gallery and Museum where we hosted The Chefโs Table. An incredible night with a five-course dinner by multi-Michelin-starred chefs and exceptional entertainment all in aid of Beatson Cancer Charity.
(L-R) Geoffrey Smeddle, Andrew Hamer, Adam Handling, Stephen McLaughlin, Graeme Cheevers
The event held special significance, raising funds for brain cancer researchโa cause deeply personal to many, including Andrew Hamer, Managing Director of Wilde Thyme. Reflecting on the loss of his sister Mary-Anne Hamer and friend Chef Andrew Fairlie to brain cancer.
With 120 front-of-house and back-of-house team, 2,500 plates of food served, 500 guests in attendance, the event raised an astounding ยฃ108,000 through raffles, donations, and auctions. The menu featured;
Crab Cocktail, Curry, Caviar - Adam Handling, Adam Handling Restaurant Group
Soup of Scottish Cep Mushrooms, Confit Duck and Orange Tortellini, Dashi Cappuccino - Graeme Cheevers, UNALOME
Smoked Scottish Lobster with Lime and Herb Butter - Stephen McLaughlin, Restaurant Andrew Fairlie
Roasted Beef Fillet with BBQ Maitake Mushroom, Beetroot Remoulade, Bunnahabhhain XO Sauce - Andrew Hamer, Wilde Thyme
Pistachio Mousse, Delice of Dark Chocolate, Dark Chocolate Cremeux and Blackcurrant & Tarragon Sorbet - Geoffrey Smeddle, The Pear Inn
