Edinburgh doctors raise over £8K with Cook Off charity fundraiser

Three teams of consultants from different departments of the Royal Hospital for Sick Children (RHSC) in Edinburgh have swapped their stethoscopes for chef’s whites, raising a staggering total of over £8,700 for charity.

Published 18th May 2016
Updated 9 th Aug 2023

Consultants Professor Angela Thomas and Dr Angela Edgar, from the Haematology department, Thanos Tsirikos, spinal surgeon and Dr Don Urquhart, consultant paediatrician alongside Ken Stewart and William Anderson, from Plastic Surgery, went head to head in a Ready, Steady, Cook style challenge, with all funds raised going to the Sick Kids Friends Foundation (SKFF).

Guided by celebrity chef Tony Singh, the teams each cooked one course of a three-course carte du jour, which included slow cooked duck egg with crispy pancetta and wild garlic pesto, lamb rump with Mojo sauce and vanilla panacotta with chocolate spring rolls. The audience of diners then donated what they thought each course was worth to amount to the final, impressive total.

The creative challenge took place at Edinburgh School of Food and Wine, with the venue, ingredients, chefs and drinks for the evening being kindly donated free of charge.

All funds raised by the event and from the donations page will go towards supporting the RHSC’s move to a new, purpose-built home at Little France in 2017, for which SKFF has committed to contribute £2.9million in enhancements, patient/family services and therapies.

Pippa Johnston, Director of Fundraising and Marketing at SKFF, said: “The cook off challenge was a fantastic way for everyone involved to put the fun into fundraising.

“We are really grateful to the three teams of consultants who dedicated time from their busy schedules to be a part of the evening, as well as to Tony Singh for playing host, and to the Edinburgh School of Food and Wine, as without their generous donation, the event wouldn’t have been able to take place.

“We exist to ensure children and young people’s lives are less interrupted by illness and that they have a more positive hospital experience. We provide enhanced facilities, equipment and distractions and it is the generosity of those who get involved in events like this one which allows us to continue doing this.

“We didn’t realise so many of the consultants at the hospital had hidden culinary talents, but they definitely cooked up the recipe for fundraising success on the night.”

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