Emma Mykytyn Four Leading Scottish Chefs Reunite for Exclusive Charity Dinner at Elements Bearsden
Food lovers looking for a unique dining experience this summer should take note, as four of Scotland’s most respected chefs are coming together for a special one-night-only charity dinner at Elements in Bearsden.
Taking place on Thursday 25 June, the exclusive event will raise funds for Hospitality Health, the Scottish charity dedicated to supporting wellbeing and mental health across the hospitality industry.
Following the success of last year’s sold-out dinner at Glaschu, the event returns with an impressive line-up featuring Elements chef-owner Gary Townsend, Conner Magee of Glaschu, Ajay Kumar of Swadish and Grilled, and Michelin-starred chef Graeme Cheevers of Unalome and Loma.
The evening is particularly notable as it marks the first time in almost a decade that Gary Townsend and Graeme Cheevers have cooked together. The pair previously worked under renowned Scottish chef Martin Wishart at Cameron House before going on to establish highly successful careers of their own.
A Unique Menu Created by Four Acclaimed Chefs
Hosted at Michelin-recommended and Three AA Rosette-awarded Elements, guests will enjoy a collaborative menu celebrating seasonal Scottish produce, with each chef creating a course inspired by their own culinary style and influences.
The evening begins with a Champagne reception featuring Billecart-Salmon Champagne, seasonal canapés and bread from Wild Hearth Bakery before moving into a specially curated tasting menu accompanied by wine pairings from l’Art du Vin.
The Menu
Champagne Reception
Seasonal canapés
Bread Course
Sourdough and artisan butters
Starter – Conner Magee, Glaschu
Prawn Skagen with 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
Lemon, basil and meringue
Dessert – Gary Townsend, Elements
Scottish strawberries with white chocolate and nasturtium
Optional Cheese Course
A selection of artisan cheeses from Harvey & Brockless
Supporting Scotland’s Hospitality Industry
The dinner will raise valuable funds for Hospitality Health, a charity established in 2018 to support hospitality professionals through wellbeing programmes, Mental Health First Aid training and practical assistance.
Gordon McIntyre MBE, Chairman of Hospitality Health, described the collaboration as a rare opportunity to experience four chefs of this calibre cooking together in one kitchen while helping support people working throughout Scotland’s hospitality sector.
Gary Townsend added that hospitality is built on people and that supporting the wellbeing of those working in the industry is something close to the hearts of everyone involved in the event.
How to Book
The dinner takes place on Thursday 25 June 2026 at Elements in Bearsden.
Tickets cost £200 per person and include:
* Billecart-Salmon Champagne reception
* Five-course collaborative menu
* Paired wines throughout the evening
* Access to the charity auction and raffle
Reception drinks begin at 7pm, with the auction and raffle scheduled for 9.45pm and carriages at approximately 11pm.
Places are extremely limited and are expected to sell quickly.
Please note that due to the nature of this exclusive one-off menu, dietary requirements and allergies cannot be accommodated.
For anyone who enjoys Scotland’s fine dining scene, this promises to be one of the standout culinary events of the summer, bringing together Michelin-starred talent, outstanding produce and an opportunity to support an important hospitality charity.
