At lunchtime on Sunday 5th March 2017, Nathan and Sharp’s Brewery teamed up once again to explore the delights of great cooking accompanied by masterfully brewed beer.

This time however, the lunch was not defined by the normal measure of satisfied stomachs and merriment (of which there was a great deal, of course), but by a far greater cause. The lunch was in aid of Hospitality Action, the Hospitality Industry Benevolent Organisation, which offers vital assistance to all who work, or have worked within hospitality in the UK and who find themselves in crisis. The charity has provided countless support to industry dependent individuals and families since 1837, with the South West being the largest beneficiary of recent times.

The proceeds from the lunch, along with a very popular raffle (announced Tuesday 7th March), helped raise £7,000 for the charity, a sum that stands as a great testament to everyone who contributed to, and supported the day.

To accompany Nathan and Zack Hawke (head chef at The Mariners), guest chefs Tom Adams (Coombeshead Farm), and Tim Barnes (Outlaw’s Fish Kitchen) were invited along to cook. While each of the chefs prepared a starter, main and pudding for the lunch, Ed Hughes (Beer Sommelier from Sharp’s Brewery) worked his magic, choosing the accompanying beers for each dish. Highlights from the day were Tim’s beetroot and ginger cured Salmon matched with Chalky’s Bite, Tom’s Malted short rib with cauliflower and swede matched with Sea Fury, and Zack’s baked brown sugar cheesecake with rum soaked pineapple matched with 6 Vintage Blend. View the full menu here.

With all of the proceeds from the lunch going towards Hospitality Action, the day would not have been nearly as successful without the support of our suppliers, with great thanks going to:

Vicky’s Bread, Wing of St Mawes, Philip Warren Butchers, Total Produce, Ritters Courivaud

Find out more about Hospitality Action here

Find out more about Tom Adams and Coombeshead Farm here