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Food for Thought

On the 19th February 2020, Doug did a dinner event at Framptons in Tunbridge Wells.

The idea behind the event was bring the more of a consumer profile to issues surround Hospitality by creating an interactive sharing style feast menu, which were related to certain topics of a Mental Health Journey.  Calling the evening Food for Thought. In between each course the waiters would place a topic of conversation down for the guests to talk about whilst the next course was being prepared, and Doug would then explain the reasoning behind the topic and why the course was relatable as the evening progressed.

The evening brought 20 members of the public together around a table to share in an experience as well as some good food and have honest conversation.

A few of Kents wonderful suppliers donated food for the evening.

And the ticket sales were donated to the Campaign.

    Our stories

  • Joe Laker

    I always considered myself someone who could tackle any problem life presented to me. Read More

  • James Hudson

    I have battled mental health issues since around my 16th birthday. I had just finished school and all the stresses of exams and bullying through school to losing my father suddenly overnight. Read More

  • Marty's Story

    On the 31st of August 2018, my twin brother and best friend Marty, decided to take his own life. He had been battling depression for what seemed like only a short while compared to some, but a battle that has left a lasting, hanging hole and... Read More

  • James Douglas

    Before my entire world began to collapse around me, I thought I had everything under control.  I thought I had it all together and from the outside, to those looking in, I did. Read More

  • Selin Kiazim

    I come from a culture that does not see depression as a ‘thing’ - legitimate, common, or otherwise. Read More

  • Darryl Quested

    I always find it difficult to explain my anxiety and depression to people, it all began with me at a young age, being diagnosed with GAD and depression at the age of 13 (the year my mother was first diagnosed with cancer) Read More

  • Doug Sanham

    I had a head chef, who, after I first tried to kill myself really stepped up to help me. He was really supportive. Really drove me. But still I could not speak. I just always said I’m okay. And there are times where I still say ‘I’m okay’... Read More

  • Rebecca Lever

    It was 2016 when I began cooking professionally, as a gradual rehabilitation back into working after a period of burn-out from my previous job, followed by a wave of deep depression. Read More

We cannot do this alone! Together, we can create a community of like-minded professionals united by a common cause: to shine a light on these issues and act as a beacon of support to those affected by them.

Contact us at info@pilotlightcampaign.co.uk to continue this conversation.