Honesty dinner raises thousands, and a few laughs

The downstairs bar, described on the Club's website as ‘traditional but unstuffy', was packed to the rafters by 6pm. The 150 big-name guests were being cooked for, and served dinner by, some equally big names. The Beaufort Group's Alan Easter looked every part the head chef in his white charity t-shirt and a tea-towel on his shoulder. He was flanked by kitchen helpers including the IFP's Nick Cann, and Jason Rasted from Radcliffe and Newlands.  The Capital Club had donated the venue, the chefs and waitresses had donated ingredients and time, and we as guests had to donate whatever ...