Four Top Scottish Chefs Team Up for Exclusive Charity Dinner Near Glasgow
Food lovers looking for a truly special dining experience won’t want to miss this one.
Four of Scotland’s most respected chefs are joining forces for a one-night-only charity dinner at Elements in Bearsden on Thursday 25 June, raising funds for Hospitality Health, the Scottish charity supporting wellbeing across the hospitality industry.
Following the success of last year’s sold-out event at Glaschu, this year’s dinner brings together an exceptional line-up of culinary talent, including Elements chef-owner Gary Townsend, Glaschu’s Conner Magee, Ajay Kumar of Swadish and Grilled, and Michelin-starred chef Graeme Cheevers of Unalome and Loma.
For many diners, one of the highlights of the evening will be the reunion of Gary Townsend and Graeme Cheevers in the kitchen for the first time in almost a decade. The pair previously worked together under renowned chef Martin Wishart at Cameron House before going on to build acclaimed careers of their own.
A Rare Collaboration of Culinary Talent
Hosted by Michelin-recommended and Three AA Rosette-awarded Elements, the evening will showcase a collaborative menu celebrating the very best of Scottish produce, with each chef creating a signature course inspired by their own style and culinary influences.
Guests will begin the evening with a Billecart-Salmon Champagne reception alongside seasonal canapés and freshly baked bread from Wild Hearth Bakery before sitting down to an exclusive five-course menu paired with wines selected by l’Art du Vin.
The menu features:
Seasonal Canapés & Champagne Reception
Sourdough and Artisan Butters
Starter – Conner Magee (Glaschu)
Prawn Skagen, trout roe, dill and toasted rye bread
Fish Course – Ajay Kumar (Swadish & Grilled)
Roasted halibut with smoked yoghurt, green mango achaar, fennel and herbs
Main Course – Graeme Cheevers (Unalome & Loma)
Cutlet of Ayrshire lamb with grilled peas, ewe’s curd, kombu and seaweed
Pre-Dessert & Dessert – Gary Townsend (Elements)
Lemon, basil and meringue
Scottish strawberries with white chocolate and nasturtium
Optional Cheese Course
A selection of artisan cheeses supplied by Harvey & Brockless
Supporting Hospitality Health
The event will raise funds for Hospitality Health, a Scottish charity dedicated to supporting the mental health and wellbeing of hospitality workers. Since launching in 2018, the organisation has provided Mental Health First Aid training, wellbeing support and practical guidance to those working across Scotland’s hospitality sector.
Gordon McIntyre MBE, Chairman of Hospitality Health, praised the return of the event, highlighting both the calibre of chefs involved and the importance of supporting those working throughout the industry.
Gary Townsend added that hospitality is fundamentally about people and that the charity plays a vital role in supporting the individuals who make Scotland’s restaurants, hotels and bars what they are.
Tickets and Booking Information
The collaboration dinner takes place on Thursday 25 June 2026 at Elements in Bearsden.
Tickets are priced at £200 per person and include:
* Champagne reception from 7pm
* Five-course collaborative tasting menu
* Paired wines throughout the evening
* Charity auction and raffle
The auction begins at approximately 9.45pm, with carriages around 11pm.
Places are extremely limited and expected to sell out quickly.
Due to the unique nature of this one-off menu, dietary requirements and allergies cannot be accommodated.
For Glasgow food lovers, opportunities to experience four chefs of this calibre cooking together in one kitchen are incredibly rare. Add in Michelin-starred talent, outstanding Scottish produce and the chance to support an important hospitality charity, and this is shaping up to be one of the most anticipated dining events of the summer.
Reservations are now open and can be made via Elements Restaurant
Author: Emma Mykytyn
Writes for here and Foodie Explorers website. Usually found napping.