Hotpoint has participated in UKHarvest’s first ever CEO CookOff event, in partnership with Jamie Oliver and his Food Revolution, to raise awareness on food waste.
The event, which took place on Tuesday March 21 at the Old Billingsgate Market, saw some of the UK’s top business leaders team up with some of the nation’s best chefs to cook a banquet, using appliances provided by Hotpoint, for hundreds of everyday heroes who all work to help others. Following the event, all leftover meals were donated to ensure no food was wasted.
Following the event, all cooking appliances, which were provided by Hotpoint, will be donated to a variety of schools and children’s charities.
Hotpoint managing director Maurizio Pettorino, multi-channel sales director Jim McEwan and commercial director Nick Hughes all agreed to swap their suits for aprons to cook up a feast, all to raise money for both UKHarvest and Jamie Oliver’s Food Revolution.
In addition to the Billingsgate Market event, Hotpoint also hosted a series of internal events to reach their individual fundraising target of £10,000. The pressure of the cook off was recreated at the World of Whirlpool showcase, where directors from various departments such as logistics, IT and marketing cooked for both the entertaining and dining pleasure of the company.
In a further bid to hit the fundraising target, the 160 mile distance between the Hotpoint offices in Peterborough and one of UKHarvest’s locations, Chichester, was cycled on two stationary bikes by employees.
Hotpoint managing director Maurizio Pettorino commented: “It has been a pleasure to participate in the first ever CEO CookOff event. There are many issues surrounding food education and waste here in the UK and we are very proud to raise money for such an important cause.”
Jamie Oliver said: “It’s absolutely brilliant to see what big business and chefs can achieve when we all get to together, roll up our sleeves and not only cook some delicious grub for our everyday heroes but also raise money for the bigger issues around food education and waste.”