By Vanessa Cavasinni, editor Australian Hotelier
An exclusive Rugby Luncheon, hosted by Mitchell Waugh of Public House Management Group (PHMG) and chef Guillaume Brahimi, was held at Woollahra Hotel on Friday, and raised $125,000 for The Sydney Children’s Hospital Foundation.
(L-R) Mitchell Waugh, Guillaume Brahimi and Tony Squires
Attendees were treated to a French bistro lunch at the hotel’s hatted restaurant, Bistro Moncur. The event was hosted by former Wallabies, George Gregan, Phil Kearns and Nathan Sharpe, and was emceed by Tony Squires.
In an effort to raise money for the Sydney Children’s Hospital Foundation, a variety of auction prizes were donated by PHMG, Guillaume Brahimi and the Australian Golf Club, and were valued between $2500 and $20,000.
These exclusive experiences included a progressive dinner for 20 people at each of PHMG’s eastern suburb hotels, with transport included. The experience was valued at $20,000. Another standout was a dinner cooked for 10 people by Guillaume Brahimi, in the winner’s home.
After raising $125,000, Jonathan Melrose-Rae, fundraising director for the Sydney Children’s Hospital Foundation, said that the generosity of attendees would have a significant impact on the lives of many.
“It’s crucial for every child suffering from a terminal illness to spend quality time with their family. The funds from Public House Management Group’s Rugby Luncheon will allow these children to be cared for by their parents at home through the use of specialised equipment,” he said.
“On behalf of all our patient families we would like to extend a heartfelt thanks to everyone involved in this inaugural event. Thank you for putting your arms around them at this time in their lives.”
Mitchell Waugh, CEO of PHMG, was especially pleased with the fundraising result.
“Public House Management Group was thrilled to bring together the greater rugby community in support of The Sydney Children’s Hospital Foundation. In total we raised $125,000 for the foundation, a brilliant result for what is such a great cause.”