An unforgettable evening put on by Wilde Thyme at Glasgow's iconic Kelvingrove Art Gallery and Museum where we hosted 𝗧𝗵𝗲 𝗖𝗵𝗲𝗳𝘀' 𝗧𝗮𝗯𝗹𝗲. An incredible night with a five-course dinner by multi-Michelin-starred chefs and exceptional entertainment all in aid of Beatson Cancer Charity.

**(L-R)** *Geoffrey Smeddle, Andrew Hamer, Adam Handling, Stephen McLaughlin, Graeme Cheevers*

The event held special significance, raising funds for brain cancer research—a cause deeply personal to many, including Andrew Hamer, Managing Director of Wilde Thyme. Reflecting on the loss of his sister Mary-Anne Hamer and friend Chef Andrew Fairlie to brain cancer.

With 120 front-of-house and back-of-house team, 2,500 plates of food served, 500 guests in attendance, the event raised an astounding £108,000 through raffles, donations, and auctions. The menu featured;

𝟭. 𝗖𝗿𝗮𝗯 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹, 𝗖𝘂𝗿𝗿𝘆, 𝗖𝗮𝘃𝗶𝗮𝗿 - By Adam Handling, Adam Handling Restaurant Group
𝟮. 𝗦𝗼𝘂𝗽 𝗼𝗳 𝗦𝗰𝗼𝘁𝘁𝗶𝘀𝗵 𝗖𝗲𝗽 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺𝘀, 𝗖𝗼𝗻𝗳𝗶𝘁 𝗗𝘂𝗰𝗸 𝗮𝗻𝗱 𝗢𝗿𝗮𝗻𝗴𝗲 𝗧𝗼𝗿𝘁𝗲𝗹𝗹𝗶𝗻𝗶, 𝗗𝗮𝘀𝗵𝗶 𝗖𝗮𝗽𝗽𝘂𝗰𝗰𝗶𝗻𝗼 - By Graeme Cheevers, UNALOME
𝟯. 𝗦𝗺𝗼𝗸𝗲𝗱 𝗦𝗰𝗼𝘁𝘁𝗶𝘀𝗵 𝗟𝗼𝗯𝘀𝘁𝗲𝗿 𝘄𝗶𝘁𝗵 𝗟𝗶𝗺𝗲 and 𝗛𝗲𝗿𝗯 𝗕𝘂𝘁𝘁𝗲𝗿 - By Stephen McLaughlin, Restaurant Andrew Fairlie
𝟰. 𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗕𝗲𝗲𝗳 𝗙𝗶𝗹𝗹𝗲𝘁 𝗪𝗶𝘁𝗵 𝗕𝗕𝗤 𝗠𝗮𝗶𝘁𝗮𝗸𝗲 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺, 𝗕𝗲𝗲𝘁𝗿𝗼𝗼𝘁 𝗥𝗲𝗺𝗼𝘂𝗹𝗮𝗱𝗲, 𝗕𝘂𝗻𝗻𝗮𝗵𝗮𝗯𝗵𝗮𝗶𝗻 𝗫𝗢 𝗦𝗮𝘂𝗰𝗲 - Andrew Hamer, Wilde Thyme
𝟱. 𝗣𝗶𝘀𝘁𝗮𝗰𝗵𝗶𝗼 𝗠𝗼𝘂𝘀𝘀𝗲, 𝗗𝗲𝗹𝗶𝗰𝗲 𝗼𝗳 𝗗𝗮𝗿𝗸 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲, 𝗗𝗮𝗿𝗸 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗿𝗲𝗺𝗲𝘂𝘅 𝗮𝗻𝗱 𝗕𝗹𝗮𝗰𝗸𝗰𝘂𝗿𝗿𝗮𝗻𝘁 & 𝗧𝗮𝗿𝗿𝗮𝗴𝗼𝗻 𝗦𝗼𝗿𝗯𝗲𝘁 - Geoffrey Smeddle, The Peat Inn

£108,000 Raised!

Defender Blair castle horse trials