Celebrity chef Tony Singh set for charity visit to celebrate Highland food and drink and support the Maggie's cancer care charity
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Celebrity chef Tony Singh MBE will spend a weekend in Inverness rustling up tasty treats in support of Maggie’s Highlands.
The popular Scots’ restaurateur’s visit to the city’s Victorian Market and Highland Food and Drink Trail by the River Ness is aimed at raising awareness and funds for the cancer care, support and information charity.
Taking residence in a pop-up unit within the food hall on Friday, May 19, Mr Singh will be serving up his signature dish, a fusion of Indian and Highland ingredients and pairing it with local whisky brand Cù Bòcan Single Malt, produced at Tomatin Distillery.
Members of the public will be able to pick up their choice of food, sit back and soak up the atmosphere of the recently renovated building where a range of independent businesses already showcase some of the best of Highland food producers.
Mr Singh said: “These events are about hospitality, so it’s bringing people in and sharing over food and drink, wherever you are in the world, people can relate to food and drink.
“It’s for a serious cause but you can have fun doing it.”
The next day, Mr Singh will visit The Highland Food and Drink Trail, set up in 2022, which has a dedicated street food zone near Inverness Cathedral.
Douglas Hardie, director of the Highland Food and Drink Trail, said: “We are so happy to welcome Tony to the Highland Food and Drink Trail pop-up in the Victorian Market.
“Tony is a legendary figure in Scottish street food and we really welcome his support as we develop the street food scene in the Scottish Highlands.”
The aim is for locals and visitors to come together over a shared love of food and drink from noon, with guests welcome to watch the top chef in action, with drams and whisky cocktails served in tandem.
For those looking for a more bespoke experience, two private interactive sessions with both Tony and Cù Bòcan Blender and Global Brands Ambassador Scott Adamson will take place on the Friday.
Spaces for these will be allocated on a first come first served basis for a nominal donation to Maggie's, with the first session will take place around 10.30am and the next session taking place around 3.30pm.
On the Saturday, Mr Singh will also venture to the Black Isle Brewery Bar from around 2pm to 6pm.
There, he will create his own pizza, with all proceeds again going to Maggie's Highlands.
Maggie’s Highlands relies almost entirely on voluntary donations to cover its £500,000 annual running costs.
Money raised will help support the Maggie’s Highlands Children’s Support Group as well as more than 450 people with cancer supported by the charity on a weekly basis.
Maggie’s offers emotional and psychological help and provides help with cost-of-living needs that people with cancer face, enabling them to access the benefits they need.
The charity supports not just those with cancer but friends and family members including children through their Children’s Support Groups.
Andrew Benjamin, the Maggie’s centre fundraising manager, said: “We’re exceptionally thankful to both Chef Tony Singh MBE and Cù Bòcan whisky for their ongoing support and commitment to Maggie's Highlands in trying to raise funds for us during this time which has been really tough for fundraising.
“We are also incredibly thankful to both the Highland Food and Drink Trail and Black Isle Brewery for all of their generosity over the weekend.
“Not only are we trying to raise necessary funds for Maggie's, these events also celebrate and Highlands with food and drink and bring people together, which is what we try to do with all of our fundraising events.”
