
It says a lot that tickets for a one-off gastronomic event prepared by five of Glasgow’s most progressive chefs, with proceeds going directly to the independently-run Drumchapel Food Bank, sold out within seconds of the event going online.
Eighty diners from the city are set to travel to the famous Monachyle Mhor hotel in Perthshire this Sunday [Jan 26] for Mhor Food for Folk, a £95-a-head five-course meal prepared by Graeme Cheevers of the Michelin-starred Unalome; Peter McKenna of The Gannet; David Scott of CrabShakk; Jay Ward of Partick Duck Club, and Tom Lewis of Monachyle Mhor.
It’s hoped that the event - which includes music by event co-ordinator Ryan Hannigan and a curated programme of interviews, tastings, auction and workshops - will raise an unprecedented £10,000 for the Drumchapel Food Bank, which currently helps feed an astonishing average of 1500 people a month - up from 320 a month ten years ago - and counting.

With no government funding, the food bank, in the north-west of Glasgow, relies entirely on donations from local businesses and individuals. It was founded in 2010 by Liz Atkinson (mother of Glasgow chef Conor McGeady of Fallachan Kitchen, who with girlfriend Ava Richardson, GM of Margo restaurant in the city, will be volunteering at the event). Unlike many food banks that open one day a week, it operates five days a week (Monday to Friday), reflecting the scale and urgency of the demand from all parts of the city. All money raised at Mhor Food for Folk, including drinks purchased at the bar and accommodation costs, will go directly to the food bank.

“We chefs all know each other, and we’re all aware of the reality for so many poeple, so this was a natural evolution,” said Peter Mckenna of The Gannet, who was pivotal in setting the event in motion and will prepare the dessert of barley, hazelnut and Barebones chocolate sphere with Guinness ice-cream.
“We realised that there is hardship for so many people over Christmas but even more so in January and February. We think this is the right thing to do. If we can help raise much-needed funds while raising awareness of food poverty in our diners, it has to be a good thing. And we’re hoping this will be the start of something regular.”
Beth Doran of Gusbourne Wines, which is pairing two of the courses - Graeme Cheevers’ starter of Loch Melfort sea trout with mackerel cream, kombu and ponzu, and Jay Ward’s duck leg and beef dripping hash brown - said she is overwhelmed by the “tremendous” response from the chefs and from the public, who all signed up immediately.
“Without wishing sound corny, food and such a universal language. If you have a friend who’s having problems you offer them a meal and a drink to talk things over and this is what we’re trying to do here if on a larger scale. This is the only charitable event we’re donating to for the whole year, and we’re really proud to be involved.”
Host Tom Lewis, who is cooking the main course dish of beef from the Monachyle estate served with hard-fried crispy trim fat Puy lentils, added:
“This is the first time we’ve done something city-based. It’s not for self-promotion, it’s about working together in a common aim to raise more people’s awareness of what’s going on. It’s wonderful to see how generous everybody has been and we hope this is the start of something.”
Chef Cheevers also noted that a growing number of people using food banks are in full-time employment on low pay.
“With interest rates rocketing and mortgage rates doubling, disposable incomes have gone down while the cost of living has shot up. So many hard-working citizens are feeling the pinch and if we can help we are happy.”

Liz Atkinson has been invited to speak at the event. She will tell real-life scenarios from the food bank, including how many desperately needy people are sent by the local job centre to go to her for help.
“I may break down and cry,” she told Bite. “It’s just so emotional for me to talk about. Running this food bank is about much more than just giving people a bag of food. It’s goes from crisis welfare support in times of desperate need to helping the working poor all across the entire west of Glasgow to offering talk therapy. I hope my talk will let diners know what is the reality for increasing numbers of people. It’s exactly like the Ken Loach film I, Daniel Blake.
“With zero-hour contracts and energy and mortgage price hikes people are slipping through the net. We have to remember many people can be just one pay cheque away from a food bank.
“We are overwhelmed with gratitude at this event. Now we will be able to give fresh, nutritious food and not just tins and processed packs. People deserve a healthy diet and a modicum of dignity. For us to be given £10,000 from Mhor Food for Folk is literally a dream come true.”
* Mhor Food for Folk takes place on Sunday, January 26 at Monachyle Mhor, Perthshire
The menu:
Cured and lightly grilled Loch Melfort sea trout
Radish, cucumber, smoked mackerel cream, kombu& Ponzu
Graeme Cheevers
BBQ duck leg & beef dripping hash brown, nduja cabbage, bearnaise
Jay Ward
Cuttlefish ragu bao bun with cuttlefish ink and red wine sauce
David Scott
Monachyle beef, puy lentils, white onion puree, crispy beef fat, seasonal greens
Tom Lewis
Malted barley, hazelnut and barebones 68% sphere, Guinness ice cream
Peter McKenna