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94 Banter weight champions


OH, WHAT FUN WE HAD at the weigh-in for Rumble in the Kitchen. Some of Britain’s best- known chefs, including Marcus Wareing and Monica Galetti, gathered at Aura nightclub on St James’s to get dressed in silk gowns and shorts, get weighed on a pair of dubious bathroom scales and shape up to each other in proper boxer fashion. Fred Sirieix, GM of Galvin at Windows, the brain as well as at least some of the brawn behind the charity fundraiser, quoted Shakespeare – something he’s been doing a lot recently. Hamlet, I think. And Hayden Groves of BaxterStorey told


Paulo De Tarso of Bar Boulud: “You’re so pretty I don’t know whether to fight you or make love to you.” Actually, that’s not what


SIMON SHEEHAN, DIRECTOR HILTON IN THE COMMUNITY FOUNDATION; OLA ADENEJI GALVIN’S CHANCE GRADUATE AND EMPLOYEE AT THE ROYAL AUTOMOBILE CLUB; ANNE PIERCE, CEO OF THE SPRINGBOARD CHARITY; AND SUSAN PIETERSE, ASSESSOR AT WESTMINSTER KINGSWAY COLLEGE


he said. What he said was more alliterative, and a lot funnier. By the time you read this, the actual event at the Royal Automobile Club on Pall Mall on September 20 will have been played out, with chefs and front-of-house staff from some of London’s top restaurants and hotels knocking each other about to raise funds for Galvin’s Chance, an inspirational into-work programme for disadvantaged and at-risk young people aged 18 to 24. With any luck, Fred will have at least


survived his bout with Marcus Wareing, who boxing promoter Alan Lacey whispered was “looking a bit ‘andy”. And, hopefully, they’ll have topped the £55,000 they had already raised last time I looked.


Eight days before the big fight, there was a graduation ceremony for the 14 young people who had successfully completed the Galvin’s Chance training programme in 2011-2012 and found paid employment, a success rate of 78 per cent. Among the graduates was Ola Adeneji,


who came to the programme through London’s probation service, picked up an NVQ Level II qualification and now has a job at the RAC club. “Galvin’s Chance has changed my life,” he said. There’ll be more on Rumble in the Kitchen


in the November issue of Mayfair Times. Meanwhile, try these sites if you want to


learn more: www.galvinschance.co.uk, www.hilton-foundation.org.uk.


Going, going… Gotts


IF EVER YOU HAVE a charity auction lined up and you’re in charge, see if you can persuade Bonham’s UK and Europe CEO Matthew Girling to step up to the plate.


When he did that at the Arts Club in Dover Street recently, he raised a startling £45,000 in one night. He had some good items to work with, mind you. Renowned photographer Dr Andy Gotts MBE had put 25 limited edition prints of Hollywood icons up for


sale. And they are remarkable images. Good to see my old chum Henrik Muehle there. Henrik, MD of the St James’s Hotel and Club and a great friend of Andy Gotts, introduced the auction – and his hotel provided the champagne and canapés.


All of the cash raised will go to Andy Gotts’ latest charitable book project iCons, to fund AIDS Research. If you want to take a look at the limited edition prints, go to www.andygotts.com.


Peyton’s place


CLEVER CHAP that Oliver Peyton. One of the many restaurants his company, Peyton and Byrne, runs is the National Café at the National Gallery in Trafalgar Square. It’s a fun, buzzy place already: now he is launching the foodie equivalent of the “open-mic nights” beloved of folk musicians and blues players. Every Friday night, the café will


throw open its doors to “anyone in the hospitality or creative industries or any foodies with something interesting to say” for an evening of food and conversation. At the time of writing, the line- up included Japanese street food, an Israeli tasting menu from a top Tel Aviv chef and a viewing of van Gogh’s Two Crabs followed by a


kind of crab fest in the café. See it, eat it. “You never know what might happen, and that’s part of the fun,” Oliver said. Tickets are £25 per person, including dinner and a cocktail on arrival. Book online at www. peytonandbyrne.co.uk or call the restaurant on 020 7747 5942.


meanderings erik brown


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