Chef en­joys heart­warm­ing re­sponse to Arc­tic ven­ture aimed at boost­ing ‘pre­cious’ char­ity

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pres­ti­gious restau­rants such as the Royal Yacht Britannia, the Bal­moral Ho­tel on Princes Street and Sk­ibo Cas­tle in the High­lands, has al­ready raised £4,897 for his cause through an on­line fundrais­ing page.

He ad­mit­ted some may view the Arc­tic trek as “a bit ex­treme” but in­sisted: “The round-the-clock sup­port and care St Columba’s Hos­pice pro­vide for pa­tients and their fam­i­lies is no small feat and I wanted to do some­thing equally wor­thy.

“St Columba’s is a char­ity that is ded­i­cated in pro­vid­ing spe­cial­ist care for pa­tients with a range of ill­nesses in­clud­ing mo­tor neu­rone dis­ease, heart and res­pi­ra­tory con­di­tions, can­cer and many more – and holds a very special place in my heart.

“Hav­ing had mem­bers of my own fam­ily suf­fer from can­cer, St Columba’s Hos­pice were there to pro­vide gen­uine care and help to us. I there­fore want to raise money for them be­cause I truly be­lieve no one should feel pow­er­less in the face of such pain and dif­fi­culty.

“I want to raise money for them be­cause I be­lieve in fam­ily and com­mu­nity and the vi­tal im­por­tance of each.”

The 46-year-old chef, who was born and raised in Leith, is no stranger to fundrais­ing for char­ity.

He re­ceived an MBE for ser­vices to the food in­dus­try and to char­ity, hav­ing sup­ported and worked closely with Sick Kids Ed­in­burgh, MacMil­lan Can­cer Re­search, the Scot­tish Blood Ser­vice, Food Train, Scot­tish Air Am­bu­lance, St Columba’s

Hos­pice and the Back Up Trust.

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