Andrew Scott and Matt Gillan among top chefs fighting child poverty with The Mince Pie Project

PUBLISHED: 15:54 11 December 2013 | UPDATED: 10:16 13 December 2013

Andrew Scott

Andrew Scott


Win mince pies baked by Sussex’s leading chefs this Christmas and raise funds for FoodCycle and Kids Company, with The Mince Pie Project.

The nationwide project returns for its third year and brings with it a new and exciting line-up of top chefs, who will each create two boxes of signature mince pies of their own design.

One box will be auctioned to the highest bidder; the second box will be put up for raffle, in which anyone can get involved with a £2 donation per ticket.

Having previously attracted some of the world’s most formidable culinary talent, the calibre of chefs for this year’s project is set to be the best yet.

The likes of Michel Roux Jr, Tom Aikens, Angela Hartnett, Clare Smyth and Raymond Blanc are already confirmed, and 100 are set to be involved.

Chefs participating from Sussex include:

•Andrew Scott from The Curlew in Bodiam (TN32 5UY) with his recipe: light sponge cake, mincemeat, coated in chocolate to look like a Christmas pudding, finished with pine and cranberries.

•Matt Gillan from The Pass in Lower Beeding (RH13 6PS) with his recipe: mince pie baubles: mincemeat, aerated chocolate, orange jelly, brandy ‘cream’, pinenut crumble and fudge.

This project ends at noon on Friday December 13. For updates, visit or follow @mincepieproject on Twitter.

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