Celebrity chef Tony Singh brings street food to Inverness in aid of Maggie's Highland cancer charity
Scottish celebrity chef Tony Singh celebrated his heritage by fusing together Indian and local Scottish tastes to impress all at the Victorian Market in Inverness.
Mr Singh not only made a bid to turn the meaning of street food on its head, which, in collaboration with Cù Bòcan Whisky company, saw traditional drinks with unusual flavours be paired alongside his food creations, he was also doing it for a great cause.
Maggie's Highland cancer charity was at the heart of this event – an organisation which gives both support and care to those dealing with and affected by cancer.
Fundraising manager Andrew Benjamin (44) said: "It's amazing to have Tony here, as he has such a large following which makes the whole event greatly supported.
"Ultimately, it raises awareness and money for the charity. I think an event like this makes people feel like their not alone, which mirrors the work we do at Maggie's."
Mr Singh (52), from Leith, Edinburgh put it simply: "Everyone's family has been affected by cancer in some way so its really just a great charity that is special for a lot of people"
Discussing the alignment of the charity with his cooking, he said: "It all about breaking bread with people and food is a common denominator in every corner of the world. It is an international language that everyone loves!"
He added "of course, it wouldn't be Highland hospitality without a dram," giving heed to the Cù Bòcan Whisky which he shared this event with.
Speaking on behalf of the company, Julia Mackillop (29) said: "We have worked with both Tony and Maggie's separately, so when Andrew (Benjamin) asked us it to do this, it was a no-brainer.
"Tony's unusual take on food has a lot in common with our brand. The way in which it is experimental and unconventional, is similar to our whisky."
The emphasis on the local community was important for all parties involved.
Mr Singh's food tried to incorporate Highland produce in every way possible, as for him, buying locally is something which should be done more: "The Scottish larder is the best in the world, with its seasonality and fresh flavours.
"It's important to stress the importance of good cooking with these ingredients which are not only good for nutrition, but also that give back to the local community."
One of Mr Singh's dishes at the market was inspired by a family recipe: 'Punjabi Salmon'. He expressed pride in his heritage and his love for extending his family cooking to the people of Inverness.
At the Black Isle Bar tomorrow, Mr Singh will be serving a speciality pizza coined 'Lamb Naanza' which is another combination of world cuisines: this time Indian with Italian. All of the food used to make the pizzas will be from the Black Isle Brewing Company's farm – once again keeping locality at the forefront of the event.
The event is an experience of taste and great hospitality with an even better incentive behind it. Gratitude was expressed by Maggie's Highland to Mr Singh and his team, to all at Cù Bòcan Whisky, as well as to the Black Isle Brewing Company and Highland Food and Drink Trail.
