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Four of Northern Ireland’s top chefs cook up a dinner with a difference to support local children living with cancer

Four of Northern Ireland’s top chefs cook up a dinner with a difference to support local children living with cancer

Joan Burden (centre) Cancer Fund for Children's Hospitality Manager and guests at the charity's Beat the Blues 'Dinner with a Difference' in Daisy Lodge.

Four of Northern Ireland’s top chefs cook up a dinner with a difference to support local children living with cancer

Cancer Fund for Children's board members Gerry Halpenny, Wendy McCulla (Chair), Kate Marshall (Vice-Chair and Gareth Neil at the charity's Beat the Blues 'Dinner with a Difference'.

Four of Northern Ireland’s top chefs cook up a dinner with a difference to support local children living with cancer

Four of Northern Ireland’s top chefs cook up a dinner with a difference to support local children living with cancer

Four of Northern Ireland’s top chefs cook up a dinner with a difference to support local children living with cancer

Four of Northern Ireland’s top chefs cook up a dinner with a difference to support local children living with cancer

Paul Cunningham Head Chef at Brunel’s in Newcastle was one of four chefs to cook up a dinner with a difference in aid of local children's cancer charity Cancer Fund for Children.

Four of Northern Ireland’s top chefs cook up a dinner with a difference to support local children living with cancer

Jim Mulholland Head Chef at Novelli at City Quays Belfast was one of the four of Northern Ireland’s top chefs to cook up a dinner with a difference in aid of local children's cancer charity Cancer Fund for Children.

Four of Northern Ireland’s top chefs cook up a dinner with a difference to support local children living with cancer

Hazel Magill Executive Head Chef at the Slieve Donard Resort and Spa was one of the four of Northern Ireland’s top chefs to cook up a dinner with a difference in aid of local children's cancer charity Cancer Fund for Children.

On Friday 8th February chefs including; Simon Dougan MBE owner of the Yellow Door, Hazel Magill Executive Head Chef at the Slieve Donard Resort and Spa, Paul Cunningham Head Chef at Brunel’s in Newcastle and Jim Mulholland Head Chef at Novelli at City Quays Belfast created a spectacular menu showcasing some of Northern Ireland’s beautiful produce for 70 guests at a ‘Beat the Blues’ Gala dinner in Cancer Fund for Children’s therapeutic short break centre Daisy Lodge, Newcastle.

The event which included an auction for top prizes including a trip for two to New York and Aston Martin experience raised a staggering £30,000 to provide practical and emotional support, as well as free therapeutic short breaks to young people living with cancer and their families.

Cancer Fund for Children supports young people age 0-24 diagnosed with cancer, their siblings and parents and also young people age 0-24 who have a parent diagnosed with cancer.  Last year the charity provided 2,210 family members with a free therapeutic short break in Daisy Lodge giving them the opportunity to spend quality time together, in a peaceful and nurturing environment which is far removed from hospital wards and treatment regimes.

Speaking at the event Cancer Fund for Children Vice-Chair, Kate Marshall said,

“As many of us know a cancer diagnosis and treatment can have a devastating impact on the whole family.  That is why Cancer Fund for Children exists- to connect, empower and strengthen families.  By supporting us this evening you are making sure that we can be there for even more young people and families in 2019 and beyond.”

She added,

“I would like to take this opportunity to thank our four amazing and talented chefs, our fabulous band the Box Car Blues Brother, Drinks Inc. and the Boatyard Distillery for sponsoring this evening’s drinks Re-Gen Waste our event sponsor.”

For more information about Cancer Fund for Children and how you can support the charity visit cancerfundforchildren.com.

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