The Kilimanjaro Burns Supper Challenge
A journey up Kilimanjaro is tough enough. But we wanted to go further, to take Scottish hospitality to new heights and take a great a tradition to top of the world.
in January 2011, 20 intrepid climbers hosted the world’s highest group Burn’s Supper on top of Mount Kilimanjaro at 15,000ft. This never before seen feat is all being done in aid of the Hospitality Industry Trust (HIT) Scotland.
HIT Scotland is a Scottish based charity which raises funds to support & encourage excellence in the hospitality Industry. Its mission is “to assist people to achieve their potential within Scottish hospitality”.
Thanks to everyone who has shown their support, you can still donate by clicking the link to the left.
The Team
Our climbers come from across the hospitality industry in Scotland:
- Alan Hill is Director of Food and Beverages at Gleneagles. He holds many internationally recognised awards and is a Member of the Académie Culinaire de France.
- Alyson Cawley Alyson is a trustee of HIT Scotland and is Commercial Director for NEC group catering.
- Elaine Watson, Food and Beverage Trainer from Gleneagles.
- Calum Ross is responsible for five Hilton Hotels across central Scotland in his role as area general manager.
- David Cochrane is chief executive of HIT Scotland. He previously worked for Springboard Scotland and Gleneagles hotel.
- One of Scotland’s best known restaurateurs, James Thomson owns and runs the Witchery, Rhubarb and the Tower plus Prestonfield Hotel. He has been involved in a number of charitable initiatives over the years.
- Mark Forret is Compass Group UK and Ireland’s Account Director to one of UK’s largest banks.
- Susan Mathieson , Managing Director of Event Consultants Scotland responsible for HIT Scotland’s events throughout the year.
- Tamara Kobiolke is a senior manager at the Missoni Hotel in Edinburgh.
- Billy Bell, MD of Wine Importers and a keen piper
- As well as being the director of the Fringe by the Sea, Jane Thomson is also PA to the Chairman and Managing Director of Edinburgh and Glasgow hotel company The Town House Collection.
- Annette Lamb is Press and Marketing Manager of Harvey Nichols Edinburgh.
- Andrew Fairlie, is Scotland’s only two Michelin Starred chef for his restaurant at Gleneagles. Every year he welcomes some HIT Scotland scholars to learn in his Kitchen.
- Andrew Chappell is Executive Director of UK Operations at ISS Food & Hospitality.
- Venue Manager for The Scotch Malt Whisky Society, Annabel Meikle will be holding her highest tasting to date.
- Robert Lynn from Stag Ltd
- Valerie Fotheringham from Ticketyboo Training
- Fred MacAulay
- Jackie Yates the highland sporting estate Loch Assynt Lodge, Sutherland
