Henry Wong raises £15k for Fisher House

Harborne restaurant Henry Wong welcomed more than 80 guests for an evening of wine and Port tasting in support of QEHB Charity’s Fisher House.

This was the second event the restaurant has held for its 2016 chosen charity this year, bringing the total money raised to £15,000.
Each course was partnered with a wine or Port from Portuguese winery, Cálem.
The money raised will all go to support Fisher House, which is a ‘home away from home’ for the families of injured military personnel based at Birmingham’s Queen Elizabeth Hospital.

parm-rai-alex-down-joao-tamagnini-belo-mike-hammond-and-ricky-wu
Parm Rai, Alex Down (Amathus Drinks), Joao Tamagnini Belo (Cálem), Mike Hammond and head chef Ricky Wu.

Mike Hammond, chief executive of QEHB Charity, says: “Fisher House provides a safe-haven for military families, enabling them to stay together whilst the injured recover and receive treatment.
“It costs the charity £250,000 a year to run Fisher House and we rely entirely on the generous support of individuals and companies, so donations such as this are gratefully received.
“Since its opening in 2013, over 2,200 people have used Fisher house, providing the equivalent of over 13,000 nights of free accommodation to military patients and their families.
“We’re absolutely delighted with the amount raised from the events held at Henry Wong which will help a great deal with our continued work.”
Owner of Henry Wong, Parm Rai, said: “Both events held at the restaurant have been really well attended and guests have been so generous.
“We’re proud to be supporting a charity that makes such a difference to military families during their time of need.”