Commodore Breda Dillon attends presentation of cheque for  12,500 to Saint Francis Hospice staff. Bernadette Gillis (far left) and Brenda Farrelly (far right) on behalf of the "Tea-time Gang" members John O'Hanlon and Kevin Burke in honour of Nick Healy.
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A cheque for 12,500 has been presented to Saint Francis Hospice in memoriam of Howth Yacht Club's Nick Healy, who lost his battle with lung cancer in June 2012. Nick and his late wife Catherine were the former owners of the Dunderry Lodge, one of Ireland's first Michelin Star restaurants.
Nick's final wish was that funds would be raised for the hospice by "the tea-time gang", a group of his closest friends, who set about organising an event which was attended by 120 people in HYC last May.
Nick's best friend Aidan McManus headed up the charity dinner, which included cooking demonstrations by renowned chefs Guillaume Lebrun of Patrick Guibaud's, John Howard of Le Coq Hardi and Eugene McSweeney of The Lacken House. Prizes donated by friends and local businesses were also auctioned off in order to raise funds for the hospice.
The menu on the day paid homage to Nick by including Dunderry Lodge favourites, mousseline of sole, rack of spring lamb and a classic strawberry Romanoff. Much of the produce served was sponsored by local businesses, in particular O'Mahony Meats, Doran's fish shop, Main Street Flowers and Findlater Grants to name a few.
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Nick Healy tending the Aqua Garden
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Aqua restaurant provided vegetables from their "Aqua Garden", where Nick had spent much of his retirement. His time working in France as a demi-chef in the three Michelin star Auberge du Pere Bise, had given him a deep knowledge of herbs and plants which was invaluable in developing the garden.
"Nick would be proud of the donation given to the Saint Francis Hospice" remarked close friend John O'Hanlon, "he was really impressed with the palliative care he received and would be happy that he could pay tribute to the many staff who looked after him".
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