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Four of Glasgow’s top chefs are teaming up to host a charity dinner for staff welfare charity, Hospitality Health. On Thursday 13th November, Peter McKenna, chef-owner of The Gannet; Ajay Kumar, chef-owner of Swadish and Grilled; Gary Townsend, chef-owner of Elements; and Graeme Brown of Glaschu, will collaborate for a one-off menu at Glaschu, on Royal Exchange Square. The four-course offering promises to have seasonal Scottish produce at its core, infused with each of their individual styles. Hospitality Health is a Scottish charity, formed in August 2018 to support staff in an industry that has become ever more stressful. It aims to help those who need support by providing wellbeing advice, Mental Health First Aid Training and signposting organisations that can help. Founder Gordon McIntyre MBE said: “What a brilliant idea by the team at Glaschu, with an incredible line up of talented, award-winning chefs to raise funds for the charity. “This is the cream of the crop of Glasgow and I know the dishes they will create will be awe inspiring. For the guests, this is an incredible opportunity to experience four for the best in Glasgow at one sitting! “The funds raised will support staff in the industry on Mental Health First Aid courses. We are so grateful to be part of this memorable event in the city.” The chefs will take a course each, accompanied with bread by Freedom Bakery and complemented with paired wines from Entoria. The menu will begin with seasonal canapés, and champagne kindly provided by Perrier-Jouët. Peter McKenna’s course will be citrus and seaweed-cured halibut, with oyster, radish and seaweed. Ajay Kumar will cook BBQ Calcutta pork belly, with caramelised spiced-pineapple and pickled shallots. Gary Townsend’s offering will be Scottish venison, with yukon gold, beetroot, maitake and blackberries. Graeme Brown’s dessert will be dark chocolate and manuka honey tarte, with poached pear, white chocolate, honeycomb and lemon. The dinner will be followed by a raffle and auction, including prizes such as a Chef’s Table experience at Virgin Edinburgh for eight guests, and a Clydeside Distillery tour and tasting, with all proceeds going to Hospitality Health.
