Chefs cook up a storm for charity

Cooking Demonstrations for Cancer 2000 at Milngavie Town Hall. Organised by Owner of Cyan David Cowan.'Chefs, Gary Maclean, Phil Lewis, Brian Home, David Cowan, Neil Mugg and Paul McInally with Steve Don of Cancer 2000.'Photo by Paul Mc Sherry 21st May 2012.
Cooking Demonstrations for Cancer 2000 at Milngavie Town Hall. Organised by Owner of Cyan David Cowan.'Chefs, Gary Maclean, Phil Lewis, Brian Home, David Cowan, Neil Mugg and Paul McInally with Steve Don of Cancer 2000.'Photo by Paul Mc Sherry 21st May 2012.

THE kind-hearted owner of Cyan bar and restaurant in Milngavie and five top Scottish chefs have helped to raise £4,500 so far for a breast cancer charity by holding an evening of cookery demonstrations in Milngavie town hall.

A team of waiting staff from Cyan were on hand to serve guests with glasses of fizzy at the event which was raising cash for Breast Cancer 2000 and chefs showed the audience how to make a variety of mouth watering dishes.

Donations are still coming in for the registered Scottish charity which aims to increase public awareness of breast cancer and donates funds for patient care at the Beatson Oncology Centre and the Western Infirmary Breast Care Unit.

The chefs - Gary Maclean, masterchef for Great Britain, Phil Lewis, head cook at The Cook School in Kilmarnock, Cyan chefs Brian Home and Paul McInally and Neil Mugg executive pastry chef at Gleneagles Hotel - entertained a crowd of 180 people on the night.

Cyan owner, David Cowan, said: “The attendance was very good for a Monday night. I’d like to thank all the local restaurants who supported the night and businesses who helped and donated prizes.

“The Cook School was fantastic - they gave us a lot of prizes including cookery lesson vouchers to give away.

“All the chefs created mouthwatering dishes including sea bass with a thai curry sauce, rhubarb meringues, fresh pasta and pesto and there were some stunning desserts from Neil - the kind you’d expect to see in a French patisserie shop.

“Many thanks to everyone who came along and made the event such a success.”