Top Chefs Cook up a Storm And Help Beat The Blues

 In Fundraising, News

On Friday 28th February four of Northern Ireland’s top chefs joined together to prepare a dinner with a difference at our Beat the Blues event in Daisy Lodge. 

Chefs, Simon Dougan MBE Owner of the Yellow Door, Hazel Magill Head Chef at the Slieve Donard Resort and Spa, Paul Cunningham Head Chef and Owner of Brunel’s Restaurant in Newcastle and Jim Mulholland Head Chef and Owner of No.14 At The Georgian House Restaurant in Comber created a stunning menu showcasing some of Northern Ireland’s best produce for 70 guests at a gala dinner held in Daisy Lodge, our therapeutic short break facility nestled in Newcastle Co. Down.

Kicking off the evening with a special gin reception, sponsored by The Boatyard Distillery, guests were well looked after by Eugene Rooney from Slieve Donard Resort & Spa and Keith Cable from Yellow Door Deli.

The gala event which included a special Lunn’s Jewellery prize draw and an auction for top prizes including a Four-Ball at Royal Portrush Golf Club with former Ulster and Ireland Rugby player Andrew Trimble, a Weekend for Two in Paris and a seven night stay in Mauritius has raised over £20,000 to help us provide practical and emotional support and free therapeutic short breaks to children and young people impacted by cancer and their families.

Speaking at the Dinner with a Difference, Cancer Fund for Children Chair, Kate Marshall said,

“During a short break at Daisy Lodge we ensure families, many of whom will not have been able to enjoy a family meal in months during cancer treatment, enjoy healthy and nutritious meals together.  It seems very fitting that tonight’s event celebrates Northern Irish cuisine whilst raising vital funds to help Cancer Fund for Children ensure that children and families do not have to face cancer alone.

I would like to thank our four amazing and talented chefs who have not only given up their time to prepare this evening’s spectacular meal, but also provided the food for tonight’s guests. I would also like to thanks to our wonderful suppliers Carnbrooke Meats, East Coast Seafoods and Hales Fruit and Vegetables for supplying us with the freshest local produce.  This event would not have been possible without your time, talents and support.”

Cancer Fund for Children understands the devastating impact a cancer diagnosis has on the whole family and that aside from the essential medical support there is a family life that needs to be rebuilt.  We help connect, empower and strengthen young people age 0-24 diagnosed with cancer and young people who have a parent diagnosed with cancer.

Find out more about the support we provide young people and families impacted by cancer and how you can make a difference here

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