A new world record as top chef Fairlie cooks haggis on Kilimanjaro

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ONE of Scotland’s top chefs has set a world record for the highest group Burns supper – three miles up the side of a volcano.

Andrew Fairlie, the two Michelin-starred chef at Gleneagles, was part of a 20-strong team which climbed Kilimanjaro, the highest peak in Africa.

The expedition held their Burns supper on Friday at Barafu Camp, 15,500ft above sea level.

Despite the extreme conditions, the climbers enjoyed all the trappings, including a haggis specially created to be cooked at high altitude.

Fuelled and refreshed, the team completed their ascent of the 19,000ft peak the following morning.

The expedition, which also included comedian Fred MacAuley, travelled to Africa to raise money for the Hospitality Industry Trust (HIT), which helps trains young Scots to work in the hotel and restaurant industry.

The team, which flew into Edinburgh today, even had a piper for the Burns supper. Billy Bell completed the walk in a kilt and carried his bagpipes up the mountain.

MacAuley acted as master of ceremonies giving the Selkirk Grace and performing the Ode to a Haggis. Others gave the toast to the lassies and the response.

David Cochrane, climber and Chief Executive of HIT Scotland said, “The trip was unbelievable. We will all remember it forever. The conditions changed from thirty to minus eighteen degrees. Some days we were waking up with icicles inside our tents.”

“We must have covered between fifty and sixty miles, although it felt like more. We are delighted to reach the top and had a great laugh holding the burns supper. There wasn’t a scrap of food left between us.”

The record for the highest individual having Burns Supper was set by Chris Dunlop in 2006. The Glasgow climber enjoyed the traditional meal on top of Mount Aconcagua in Argentina at 23,000ft in 2006.

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