Tom Kerridge raises £20K with charity meal event

By Michelle Perrett

- Last updated on GMT

Double celebration: Tom Kerridge with chefs completing Oakman Inns' first culinary development programme
Double celebration: Tom Kerridge with chefs completing Oakman Inns' first culinary development programme

Related tags: Oakman inns, Chef, Tom kerridge

Michelin-starred pub chef Tom Kerridge has raised over £20,000 for charity Hospitality Action at a fundraising dinner.

Kerridge prepared a meal for 100 guests at the Oakman Inns pub the Betsey Wynne​ in Swanbourne, Buckinghamshire on 1 November.

He was joined by Chris Mackett, head chef for events at Kerridge's Marlow pub the Hand & Flowers, Oakman chef director Ross Pike, the Betsy Wynne’s head chef James Norie, and a brigade of Oakman chefs who were all completing Oakman Inns’ first culinary development programme. 

The menu included parsley and lovage soup with smoked eel, confit orange & brown bread croutons, lamb suet pie with clotted cream mash, and whiskey and rye pudding.

There was also an eight-lot auction and a host of raffle prizes on the night.

Oakman Inns’ chairman Mike Smith, who helped to organise the event, said: “Hospitality Action is a wonderful charity that makes a real difference to the lives of so many people in our industry who are facing challenging times. A huge thanks to Tom and all the Oakman team whose magnificent efforts helped us raise such a significant sum of money.”

Penny Moore, chief executive of Hospitality Action, the charity that offers assistance to all who work or have worked within hospitality in the UK, said: “My greatest thanks to everyone at Oakman Inns who made this dinner possible. The team were wonderful to work with and the night itself was a huge success, with just over £20,000 raised. 

“I would also like to thank Tom Kerridge and his fantastic team for the time and effort they spent ensuring everything went to plan. The food was delicious, and everyone was in great spirits. The money raised will go towards helping those most in need across our industry and for this I am very grateful.”



Related topics: Chefs

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