A group of gourmets has raised $2,500 for restaurant workers laid off because of the Covid-19 pandemic with a special dinner.A total of 20 members of the Bermuda chapter of the Chaîne des Rôtisseur, Bailliage des Bermudes, food-lovers organisation came together for a special dinner on the balcony of Butterfield Bank on July 18. Andrew Butterworth, a member of the group, said: “Each diner paid $25 for the dinner and then the Chaîne itself took the donation up to $2,500.”The money will go to the Serve the Servers Fund run by the Chamber of Commerce.Mr Butterworth said the chamber would use the money to buy grocery vouchers for unemployed restaurant workers.The group, which has around 200 members in Bermuda, meets in normal times on a regular basis to enjoy the island’s best food and wine.The fundraiser was the first time they had come together since the Covid-19 pandemic began in March.The Chaîne was unable to organise a dinner for a larger number because of the pandemic. The group said it was examining more ways to encourage its members to dine out and support restaurants. Mr Butterworth said: “We are concerned about keeping the talent here in the restaurant industry and making sure they can survive the hardships that are going on right now.“The way the group works is, we go to a restaurant and tell them we have a membership of 200. We ask if we can we take over the restaurant for a night. They can do whatever type of menu they want to do.”Events range from experiences with traditional French dining to menus that used more modern techniques.The dinner was brainchild of Butterfield Bank executive chef Chris Malpas.He is a member of the Bermuda chapter of Chaîne and won an international cooking competition through the group several years ago. Mr Butterworth said: “Chris Malpas and his team prepared a wonderful, 90 per cent local-sourced menu, which was beautifully paired with wines from Discovery Wines.“Locally sourced tuna and albacore came from Bermuda Fish Company Ltd. The vegetables, herbs and the wonderful chocolate in the dessert all came from local farmers or grocers.“The only imported part of the meal was the Australian lamb cutlets. The dinner was a resounding success.”Mr Butterworth thanked Mr Malpas and Michael Schrum, the chief financial officer of the Butterfield Group, for allowing them to use the balcony.James Davis, the president of Bailliage des Bermudes, said: “This gave us the ability to safely hold an event to ensure that the proper protocols for dining could be maintained for those who attended and the Butterfield staff.”The Chaîne has been in existence for more than 30 years and has pledged to continue to work to support the restaurant industry and help maintain culinary excellence in Bermuda.• For more information, see www.chainebda.com