Event gets bigger, better
More than 500 people will be treated to a delicious, eight-course banquet later this month when the Chefs’ Long Table Lunch returns for its 16th edition, all in the name of charity.
Held on the last Sunday of February each year, the lunch has become one of Bunbury’s premier food and wine events and has given more than $1 million back to the local community to date.
Event chairman David Dorsett-Lyn said 2019 would bring a refresh to the much loved event.
“Entertainment will be bigger and better than it’s ever been and the best menu has been put together... the food has gone to another level,” he said.
“The tent set-up will be a little bit different this year and improve the function as well.”
The new layout has been designed to appear more welcoming to guests as they arrive and make the most of the grassed areas at the Pat Usher Foreshore venue.
Event vice-chairwoman Ellen House said the charity event was volunteer based, with up to 15 chefs volunteering their time to prepare and cook locally supplied produce into eight delicious courses.
“Every year beneficiaries apply for funding and there’s a criteria they have to meet to obtain that funding,” she said.
“We allocate the funding according to that criteria... it’s a true South West event.”
CLTL applicants have hailed from all over the region in past years — from Manjimup to Harvey and Collie, Mrs House said.
This year’s beneficiaries will include the Lishman Health Foundation, South West Youth Driver Development Program, Leschenault Catchment Council and Bunbury Volunteer Fire and Rescue.
Aside from the ticket sales, funds will be raised via silent and live auctions which will this year be headlined by a week-long stay in a villa in the heart of France.
“The nice thing about it, is the Table raises money for groups that might otherwise find it difficult to achieve what they are trying to achieve,” Mr Dorsett-Lyn said.
The 2019 Chefs’ Long Table Lunch will be held on February 24.
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