Mince Pie Project Almost Triples Last Year's Money Raised For Charity
After 72 hours of bid bid bidding this year's Mince Pie
Project has now come to an end after having raised £29,147.29 for charities,
Galvin's Chance and Crisis through their mince pie marathon!
Beginning at midday on Tuesday 11th December and finishes just
this afternoon, the online auction of batches of 50 mince pies made by 100 of
the UK's best chefs and restaurants saw some festively fierce competition for
the position of prime pie and title of chief, or rather Christmas Chef King.
Victory was taken by Head Chef at Duck and Waffle, Daniel
Doherty's gingerbread mince pies with orange frosting, that raised an
impressive £1,900. Though in close second place was Martin Wishart, owner of
Martin Wishart restaurant in Edinburgh who raised £1,825 with his light pastry
and exotic spice pies. Third place was claimed by Mark Pynton, from Alimentum
with his hay smoked mince pie, with truffle and apple mince meat that raised a
sumptious £1,750.
Other chefs that took part this year included Michel Roux
Jr., Simon Rogan, Raymond Blanc, and James 'Jocky' Petrie, Head of Creative
Development at The Experimental Kitchen for The Fat Duck. Jocky raised £1,240,
with his 'Meat Mince Pies' and offered to go to the winning bidders house to
cook them!
Last year Ashley Palmer-Watts, Executive Chef at another of
Heston's restaurants, Dinner, came first place with his fried mince pies
fetching £1,000. So, although 'Jocky' beat 2012's record it appears his Meat
Pie was no Meat Fruit as Heston's restaurants were unable to retain the crown a
second year running.
The Mice Pie Project is now in its second year of running
and is part of Live & Let Dine, a series of fun and original food projects,
run by 24yr old Pete Butler. They run The Mince Pie Project every year with a
team of volunteers, with every penny raised donated to charity.
The Mince Pie Project
11-14 December 2012
T: @mincepieproject
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