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25 April 2014

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Top chefs take part in Mince Pie Project

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The Christmas lights are on, trees are going up - the Mince Pie Project is back. Now in its third year, the charity has become a foodie Christmas tradition, raising £30,000 last year alone by getting top chefs to make mince pies. Each year, an assembly of chefs design and bake two boxes of 50 mince pies each. One box will be auctioned to the highest bidder and the second will be put up for raffle, with tickets costing £2 a go.

All money raised will be split between charities Food Cycle, which serves meals to millions of people in Britain at risk of food poverty, and Kids Company, which provides practical, emotional and educational support for inner-city
children.

Over 100 chefs are set to take part this year, the highest number ever. Those vying to raise the most money include: Tom Aikens, Jason Atherton, Sat Bains, Raymond Blanc, Michel Roux Jr, Mark Sargeant and Marcus Wareing.
Duck & Waffle’s Dan Doherty brought in the most money last year, with his gingerbread flavoured pies being auctioned for £1,900; he will be hoping for a similar result when he takes part again this year. Other creative takes on the Christmas classic in previous years have included a
deep-fried mince pie by Dinner’s Ashley Palmer-Watts. 

The online auction starts at noon on 6 December and runs until 13 December. Bids can be made and raffle tickets bought on the Mince Pie Project website.

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