Tags:

StreetSmart Christmas campaign raised £445,000 for charity

Kerstin  Kühn
Tuesday 13 April 2010 15:09
StreetSmart

London restaurant charity StreetSmart has raised £455,000 during its 2009 Christmas campaign.

More than 550 restaurants in 18 cities throughout the UK took part in the annual fundraising campaign in November and December including those of Michelin-starred chefs such as Gordon Ramsay, Giorgio Locatelli, Tom Kitchin and Fergus Henderson.

The highest earners among the restaurants were Selfridges, Gordon Ramsay’s Plane Food at Heathrow’s T5 and Maze, Harvey Nichols in Leeds and London, OXO Tower, Joe Allen, Nobu, Smiths of Smithfield and Skylon.

Gordon Ramsay said: “StreetSmart has become part of Christmas for us. It is everyone’s chance to do the right thing at the right time, with only the gentlest nudge.”

StreetSmart raises money for the homeless by asking diners to add £1 to their bill. Sponsored by Deutsche Bank, which covers all of the charity’s administration costs, all proceeds are used for projects supporting people back to employment and sustainable independent living.

Since its inception, StreetSmart has raised more than £4.2m to help the homeless.


Glenn Pougnet - A Minute on the Clock >>

Goodwill hunting >>

Hospitality Action calls on all industry workers to support charity week >>

By Kerstin Kühn


E-mail your comments to Kerstin Kühn here.

If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.caterersearch.com/tabletalk


Caterersearch.com jobs

Looking for a new job? Find your next restaurant job here with Caterersearch.com jobs



 

Blogs on Caterersearch.com
Catch up with more news and gossip on all Caterer's blogs
Newsletters
For the latest hospitality news, sign up for our e-mail newsletters.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here