Top chefs join new event to raise funds for The Burnt Chef project

By BigHospitality

- Last updated on GMT

Top chefs join new event to raise funds for The Burnt Chef project

Related tags: Brad Carter, Roberta Hall-McCarron, Adam Handling, Tom Griffiths, Calum Franklin, Restaurant, Burnt Chef Project

Chefs including Adam Handling, Roberta Hall, Brad Carter, Andrew Clarke, Tom Griffiths, and Calum Franklin will be cooking at a new event designed to raise funds for The Burnt Chef project.

Called 86 - a term used in professional kitchens to signify that something has run out - the event is being organised by Incognito-Studio and will be held at Ned’s Club in London on 10 January to further awareness of the crisis in mental health in London's professional kitchens.

It will feature a screening of the new Stephen Graham film Boiling Point, in which Graham plays a chef pushed to his limits. It will be followed by a Q&A with cast members and director Philip Barantini, who used to work as a chef himself.

Following the screening guests will enjoy an oyster and champagne reception, followed by signature dishes served from the chefs, with Franklin serving late night pies and cocktails. It will also feature music from Mr Scruff and a charity raffle hosted by comedian Tom Ward.

“86 is an event to unite the hospitality industry, focusing support on mental health, and creating an open dialogue for our staff and colleagues. Our aim is to help the industry in any way we can and have a great time doing so,” says Griffiths for Incognito-Studio.

86 aims to raise awareness about the burn out in the hospitality industry, and to help more hospitality professionals access the services of The Burnt Chef project, a charity that aims to tackle the stigma around mental health in the industry. 

“The health and wellbeing of chefs is the single most important thing,” says Carter.

“If chefs are healthy their performance is greater and their hunger for the industry will last a lifetime - events like this help showcase the amazing work that is done by The Burnt Chef to raise awareness, make our industry sustainable and bring to it long term health - physically and mentally.”

Philip Barantini, director of Boiling Point, says: “My personal experience working in kitchens wasn’t an easy one. I fell into a very deep dark hole, and I didn’t think there was a way out. But there is. There’s help out there in the likes of The Burnt Chef Project and many more.

“One of the reasons I made Boiling Point was to shine a light onto the world that I had personally experienced, and hopefully it will help someone else to get out of their own dark time too.”

Tickets are priced at £100 per person and can be purchased at​.​ A percentage of the ticket price goes to The Burnt Chef project, as well as all proceeds from the raffle.



Related topics: Restaurant



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