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Top Scottish chef in record-breaking Burns supper team

24 Jan 2011

Two Michelin star chef Andrew Fairlie was part of a team of hikers to set a record for the world’s highest group Burns Supper on Mount Kilimanjaro earlier this month. The group of 20 people, which also included comedian Fred MacAuley, raised more than £90,000 for the Hospitality Industry Trust (HIT) Scotland.

Due to weather conditions, the group held their Burns Supper on Friday evening, the night before the final ascent, at the Barafu Camp, 15,500ft up Africa’s highest peak. They followed the full Burns Supper tradition with a Haggis created specially by Simon Howie the Butchers from Perthshire.

The climb to the summit of the 19,000ft mountain was also supported by two Diageo brands, Johnnie Walker, which was used to toast the haggis, and Guinness, a popular drink in Africa.

Billy Bell, from Wine Importers Scotland, completed the walk in a kilt and transported his bagpipes up the mountain to play in the haggis. MacAuley acted as master of ceremonies giving the Selkirk Grace and performing the Ode to a Haggis. Callum Ross, who works for Hilton Hotels, gave the toast to the lassies and Annabel Meikle, from the Malt Whisky Society, gave the response.

Award-winning Scottish chef Fairlie cooked the haggis in the mess tent with help from the head chef from the African walking company. The entire group, including the porters, sat down to enjoy the traditional Scottish meal and celebrate the works of Robert Burns.

Nineteen of the twenty climbers made it to the top and all were present to take part in the Burns Supper. The challenge was held 10 days before Burns’ official birthday night because the group had to return to work in their own hospitality businesses.

Together Howies and Diageo, who also supported the climb through Guinness, donated £40,000 to HIT Scotland. The climbers have already brought in another £50,000. They hope to raise more than £150,000 in total including future fundraising.

Money raised from the climb will go to the charity HIT Scotland, which works to raise ambitions and aspirations for Scotland’s hospitality industry. The charity achieves this by working with colleges and universities and providing scholarships for talented people working in the industry.

David Cochrane, climber and Chief Executive of HIT Scotland said: “The trip was unbelievable. We will all remember it forever. The conditions changed from 30 to -18 degrees. Some days we were waking up with icicles inside our tents.”

“We must have covered between fifty and sixty miles, although it felt like more. We are delighted to reach the top and had a great laugh holding the Burns Supper. There wasn’t a scrap of food left between us.”

For more information or to make a donation visit Hit Scotland Appeal