Harrogate hotel boosts Yorkshire Air Ambulance after Covid costs charity £420,000 in lost income

Provenance Inns, with its seven inns and hotel sites throughout North Yorkshire, including the West Park Hotel, bar and restaurant, takes great pride in celebrating its roots here in Yorkshire and knows exactly how to rally its customers when it comes to raising funds for others.

In celebration of Yorkshire day and throughout the month of August, each of the Provenance inns crafted The Yorkshire, the most tantalising succulent Yorkshire Wagyu burger, complete with Harrogate blue cheese rarebit and topped with Henderson’s relish! For each one sold, it donated £1 to Yorkshire Air Ambulance.

Incredibly, more than 850 burgers were ordered that month and the donation has now been added to previous efforts from the group bringing the total raised to date to £1,500.

Yorkshire’s Air Ambulance could not have been more delighted to hear that one of its fellow Yorkshire-based organisations has once again stepped up to show its support.

Lin Stead, North Yorkshire regional fundraiser for the Yorkshire Air Ambulance, said: “We would like to thank Provenance Inns and their customers for their continued support and generosity.

"This year, the Yorkshire Air Ambulance has lost approximately £420,000 in fundraising income due to the pandemic.

"It costs £12,000 a day to keep both of the Yorkshire air ambulances maintained and in the air the money received will help greatly towards the vital funding of our service.”

Provenance Inns' operations director, Karen French said: “It has been uplifting to see that in a year when everyone’s world turned upside down, the support from our incredible customers has been stronger than ever.

"We are reminded daily of the importance of our emergency services and it is our absolute pleasure to be able to make this donation today.

“Our chefs enjoy the challenge of creating an irresistible dish and this year they nailed it.

"The team at The Crown & Cushion in Welburn, in particular, moved more than 400 burgers over the month, an incredible effort.

"We’re now thinking about what our next challenge will be.”

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