Balloo Inns Group Announces New Charity Partnership
Pub group Balloo Inns has announced it has embarked upon a corporate social responsibility (CSR) programme which involves a series of initiatives focused on raising awareness and funds for Northern Ireland Chest Heart and Stroke (NICHS).
A 120-strong team including chefs, managers and front-of-house staff from across the group’s three venues - The Parson’s Nose in Hillsborough, Balloo House in Killinchy and Poacher’s Pocket, Lisbane - will all be taking part in the programme, which kick-starts with the Balloo Eat and Defeat initiative. This initiative invites customers at any of its three venues to add a donation of £1 onto their bill for NICHS and help defeat chest heart and stroke illnesses in NI.
A bespoke fundraising dining experience is also planned to take place in autumn/winter.
All money raised by the group will go towards NICHS’s support groups and programmes. This will enable the charity to provide emotional support and practical advice or signposting to people and their families and carers affected by chest, heart and stroke conditions.
Commenting on the programme, Balloo Inns managing director Ronan Sweeney said, “We are privileged to have the opportunity to provide vital awareness and funding support to a great cause like Northern Ireland Chest Heart and Stroke. I am particularly passionate about this cause, having suffered from a stroke myself almost ten years ago...I want to use what has happened to me to help others. Looking back, my wife Jennie and I could both have benefited from the support Northern Ireland Chest Heart and Stroke gives stroke survivors. With 13 people suffering a heart attack and 10 people suffering a stroke every day in Northern Ireland, it is really important that we play our part in reducing these numbers. Our team is excited to get involved in our wide range of fundraising activities and committing to a cause outside of our day-to-day business.”
© 2018 Hospitality Ireland – your source for the latest industry news. Article by Dave Simpson. Click subscribe to sign up for the Hospitality Ireland print edition.