Kilimanjaro Burns Supper

Jan 21 2011 by Gordon Bannerman, Perthshire Advertiser Friday

COMIC Fred MacAulay and top chef Andrew Fairlie scaled the heights to toast Robert Burns on the slopes of Africa’s highest mountain.

And yesterday the Perth pair were in recovery mode, admitting it was definitely a once-in-a-lifetime experience!

They joined an intrepid band scaling Kilimanjaro to stage the World’s Highest Group Burns Supper.

And Michelin starred chef Andrew prepared a special Simon Howie haggis for Fred, fellow climbers and their support team on the 5895m mountain.

Organised by the Hospitality Industry Trust Scotland, the hike involved volunteers drawn from across the service and hospitality industry raising £150,000 for the charity.

Drained by the gruelling eight-day expedition, Gleneagles restaurateur Andrew (47), like Fred a former Perth Academy pupil, admitted preparing haggis, carrots and tatties on the roof of Africa was the most bizarre culinary experience ever.

He said: “It was an absolutely fantastic experience – but never again!

“I’m glad I did it but it was incredibly hard going. Everyone in the group suffered one way or another from altitude sickness.

“Fred and I had some very bad days but we pushed on and made it to the top.

“We had a year to build towards the challenge but nothing prepares you for altitude.

“You could do nothing at your normal pace. Even standing-up! You were dragging one foot in front of the other with the guides keeping the pace.

“Two of the 20-strong group didn’t make it to the top but we saw others being carried off the mountain.”

The Scots battled through snow and hailstones on their way up.

“It was freezing,” said Andrew, who has been receiving chemotherapy treatment for a brain tumour.

“We would wake up with ice on the inside of the tents and everyone suffered from bouts of sickness. Some days were very uncomfortable.

“Fred was great company but by the end everyone’s sense of humour had deserted us!”

The stand-up and Radio Scotland presenter addressed the haggis, while a piper added to an occasion lapped up by the African entourage.

Andrew said: “The nine guides were amazing. They were the same guys who took the celebrities up Kilimanjaro.

“Their singing really kept up morale. It was quite emotional at times.

“The porters in the team of 74 were amazing as well. They would be carrying 30 kilos on their heads and making sure our next camp was always ready for us.”

Andrew said that reaching Kilimanjaro’s summit was a moment that would live with him forever.

“We left on the final ascent around midnight for the sun coming up,” he recalled.

“It was amazing. I’ve never seen stars like it and you even saw the curvature of the earth.

“It was freezing but clear and the sky was an intense red as the sun came up.”

Now the Perth duo are hoping for more donations.

Andrew noted: “We had no concept of how difficult it was going to be so hopefully we will reach our target.”

Dunning butcher and expedition sponsor Simon Howie said: “Congratulations to all the climbers who took part in this tremendous expedition.

“I’m delighted to learn that they have succeeded in achieving their objective and raise funds for a very worthwhile cause.

“I’m particularly thrilled that our specially prepared Kilimanjaro haggis proved such a hit with the team and to have played a part in treating them to such a well-deserved taste of Scotland.”

The Kilimanjaro climbers included representatives from Gleneagles, Hilton Hotels, Prestonfield House, Missoni Hotel, the Townhouse Collection, Harvey Nichols, Glenmorangie and Cameron House.