What a long time ago this feels! For many of the expedition this was our first meeting, fittingly accomplished under canvas, on top of a mountain. It would also be the first opportunity we would have to hear about the scheme. So on a blustery Friday evening, from all 4 corners of the UK, the team converged on Inverness airport.
Neil’s plan was pretty simple, a couple of nights under canvas with a shared kitchen to allow people to get to know each other and a first rehearsal of the record attempt for “The World’s Highest Ever Dinner Party”. As it was late December a Christmas theme also seemed appropriate.
Neil’s plan was pretty simple, a couple of nights under canvas with a shared kitchen to allow people to get to know each other and a first rehearsal of the record attempt for “The World’s Highest Ever Dinner Party”. As it was late December a Christmas theme also seemed appropriate.
It was a diverse group that finally made it to that wet wood block in Scotland, an architect, management consultant, teacher, banker, student, author, engineer, and photographer: however it turned out we had a lot in common. Above all we had all heard about the project and wanted to know more.
After a wet and windy night we awoke to a traditional breakfast of porridge and after a short while partitioned and packed the tables, chairs and necessary food and drink for a three course meal to take to the top of Ben Wyvis.
After a wet and windy night we awoke to a traditional breakfast of porridge and after a short while partitioned and packed the tables, chairs and necessary food and drink for a three course meal to take to the top of Ben Wyvis.
The summit was, to put it mildly a little windy, but soon we found a sheltered spot and began to cook our well-earned meal. The menu of the day was:
Aperitif GH Mumm Champagne
Starter Scottish Smoked Salmon with wholemeal bread and Irish butter and lemon
Main Course Fettuccine all’Arrabbiata with assorted fresh herbs
Dessert Christmas pudding with a generous serving of Navy rum
To finish Coffee and mints
Aperitif GH Mumm Champagne
Starter Scottish Smoked Salmon with wholemeal bread and Irish butter and lemon
Main Course Fettuccine all’Arrabbiata with assorted fresh herbs
Dessert Christmas pudding with a generous serving of Navy rum
To finish Coffee and mints
Thankfully all of the apparatus worked well, and despite the wind and cold we were able to have a pleasant meal: Jon took some great photos for us and with our satiated we continued on our walk across the ridge and down to the bottom of the hill.
We then moved to a local café for hot drinks and the chance for Ted Atkins, our climbing lead for the expedition to brief us. Ted covered the route, the site of the dinner party, the duration of the expedition and the follow on bid for the summit.
The following day we departed. Not all of the group would join the expedition as they face other commitments in their day to day lives, but for the rest of us the seed was now very much planted. Neil, Ted, Andy, Deri, Jon and I had had the chance to meet each other outside the comfort of a London office and from here we could begin planning the expedition some 16 months away.
Blog By: Duncan Law
We then moved to a local café for hot drinks and the chance for Ted Atkins, our climbing lead for the expedition to brief us. Ted covered the route, the site of the dinner party, the duration of the expedition and the follow on bid for the summit.
The following day we departed. Not all of the group would join the expedition as they face other commitments in their day to day lives, but for the rest of us the seed was now very much planted. Neil, Ted, Andy, Deri, Jon and I had had the chance to meet each other outside the comfort of a London office and from here we could begin planning the expedition some 16 months away.
Blog By: Duncan Law