Delicious dining at National Museum of Scotland

The spectacular ‘Chefs’ Table’ event raised over £125,000 for Beatson Cancer Charity

Being piped into the awe-inspiring surroundings of the National Museum of Scotland was a rousing start to a truly special evening held on 29th September – featuring the cooking of multi-Michelin starred chefs, and to raise funds for the fantastic Beatson Cancer Charity.

The outstanding Red Hot Chilli Pipers kicked off the evening’s entertainment in their distinctive celtic style, before over 500 guests took their seats for a five-course meal, crafted with ingredients from Scotland’s abundant natural larder.

Andrew Hamer – the managing director of Perthshire luxury caterer Wilde Thyme – organised the culinary event in memory of his sister Mary-Anne and friend, Chef Andrew Fairlie, who were both diagnosed with a brain tumour and sadly passed away within months of each other. 

(L-R): Simon Attridge, Tom Kitchin, Stephen McLaughlin, Andrew Hamer, Adam Handling

Andrew Hamer, organiser of the Chefs’ Table event

The evening’s host, Fred MacAulay

Lucy Creamer with The Waterfront Band

Settling in for an unforgettable dining experience involving the creations of five different chefs, guests were treated to a first course prepared by executive chef at Gleneagles, Simon Attridge – a light and more-ish celeriac and hazelnut tart combined with baby leek, quail egg and truffle.

The second course – created by chef Tom Kitchin – encompassed cooked-to-perfection baked scallops with puff pastry round the shell’s outer edge, which paired ideally with the white wine sauce.

Course three was a much-lauded home smoked lobster with lime and herb butter from Stephen McLaughlin, head chef at Restaurant Andrew Fairlie. The vegetarian option – a mushroom ravioli – was a dining highlight.

A beautifully-cooked highland venison by Andrew Hamer was next to arrive, teamed with Scottish ceps, heritage beetroot, broccoli puree and damson relish. The veggie polenta dish used its tomato salsa and artichoke accompaniment to flavourful effect.

The final course was an award-winner, and for good reason – ‘Food Fight’ a tasty take on the classic trifle, was chef Adam Handling’s Great British Menu piece de resistance. The deconstructed delight featured burnt butter cake, strawberries, jelly and meadowsweet.

Hosted by the inimitable Fred MacAulay, the event raised a total of £125,493 for Beatson Cancer Charity, which will go towards brain cancer research. Alongside a live auction full of luxury prizes to be won, there were stunning singing performances from opera singer Tony Henry and Andrew Hamer’s niece, Lucy Creamer. The Waterfront Band brought guests flocking to the dancefloor until the end of the evening.

Beatson Cancer Charity believes that no-one should face cancer on their own. Find out more at