A Horsham chef will be joining 100 of the UK’s best chefs in a charity mince pie auction this week.
Matt Gillan, head chef at the michelin-starred Pass restaurant at South Lodge Hotel, will be creating two boxes of signature mince pies for The Mince Pie Project.
In its third year the project raises money for FoodCycle and Kids Company. The project raised £30,000 last year, and chefs involved include Lorraine Pascale, Michel Roux Jr, Raymond Blanc, Frances Quinn, and Tom Aikens.
Matt’s ‘ultimate mince pie’ creation includes mincemeat, aerated chocolate, orange jelly, brandy ‘cream’, pine nut crumble, and fudge which he is making especially for the project.
One box will be auctioned to the highest bidder; the second box will be put up for raffle, in which anyone can get involved with a £2 donation per ticket.
The auction finishes on Friday December 13.
FoodCycle is a network of 1,200 volunteers serving meals to people at risk of poverty and social isolation.
Kids Company provides practical, emotional, and educational support to 36,000 vulnerable inner-city children.
For more information visit The Mince Pie Project’s website.