Roach raises £172,000
More than £172,000 has been raised for meat industry charities in the last year, it was announced this week. The total was declared by the outgoing Festival Chairman of the Butchers’ and Drovers’ Charitable Institution, Graham Roach, in his final act before handing over to his successor, Bernard Hoggarth, at the charity’s annual lunch at Butchers’ Hall, London
In addition to £126,000 raised at last year’s flagship fundraising dinner at the Grosvenor House hotel in London, Mr Roach presented BDCI president Richard Cracknell with a cheque for more than £46,000 from his own company, Tulip. Admitting that he knew little of what lay in store when he accepted the fund-raising role he said he was persuaded because he thought it could be fun. “And how right I was!”
A number of activities were undertaken, including eBay auctions and a golf day supported by 24 meat industry teams. Bernard Hoggarth could look forward to an eventful year, he said, and would be surrounded by people only too pleased to lend a hand and give support.
Mr Hoggarth, who is managing director of Cranswick’s food division, said he had three major objectives during his year: to put something back into the industry’s foremost charity by giving some well-directed time to help it; to generate additional income; and to spread the word about the great work done by the BDCI. He admitted that fund-raising in the current climate would not be easy, but he was sure that the generosity of the industry would shine through. He had been very fortunate in already securing a Renault car as a prize for this year’s Festival Dinner. Motor racing is close to his heart. “As a part-time racer I hope to speed up the proceedings with a couple of special auction prizes along the way for the ‘petrol-heads’ attending the dinner,” he said.
The Master of the Worshipful Company of Butchers Brian Wheatley thanked the BDCI for its magnanimous generosity in donating £62,000 from the year’s fund-raising to the Butchers’ Company Education Charity. “I assure you it will be put to very good use. A Butchers’ School, similar to the Seafood Training School at Billingsgate, is planned. We are down the track on this, although there is still a long way to go.”