Bake for Heroes day as the Retreat challenges staff and customers to support injured servicemen and women

Vicky Dawson and Yvonne Barlow

Vicky Dawson and Yvonne Barlow

Staff and customers at the Retreat, in Leek, are being challenged to take part in a bake-off style competition while raising funds for the Help for Heroes charity.

With interest in home cooking hitting new heights thanks to TV’s Great British Bake Off,the Retreat, on Mill Street, has seen a rise in popularity for afternoon tea.

Now owners Yvonne Barlow and Vicky Dawson have hit on a tasty way to raise funds for injured members of the British Armed Forces

“It was impossible not to be inspired by the recent Invictus Games which showed theremarkable spirit of our wounded ex-servicemen’” said Yvonne. “And when we heard that Help for Heroes had launched a Bake for Heroes fundraising drive we wanted to get involved.

“Our staff take great pride in the cakes they bake for the Retreat tea room and they are always popular with customers. It is part of our drive to use local produce where ever possible in our dishes.”

“Now we are challenging both staff and customers to enter bake-off competitions while raising funds for Help for Heroes.”

The event will take place on Friday, June 24 between 9am and 5pm. Guests will be welcomed for breakfast, lunch and afternoon tea and will be asked to buy cakes to support Help for Heroes.

Cakes can be brought in either on Thursday (June 23) or before 11am on Friday when judging and prize giving will take place.

The Retreat is home to a mini spa and hair salon alongside a bistro and tea room and Yvonne is expecting customers to join the fun.

“We will be giving half of the money made from all cakes sold on the day to Help for Heroes. Our home baked cakes are always available to eat in or takeaway, so people can pop in and take one home for a family tea,” said Yvonne.

To find out more about the Retreat please go online to  http://www.healthyretreat.co.uk/

 

ENDS

For media enquiries contact Nigel Howle on 0776 2043436, email [email protected]