Masons’ fish and chip supper helps to raise £500 for cancer unit

Pictured is Jill Brown, front left, with Cameron McKechnie; Roger Billings, lodge secretary; Nicky McKee, cancer information manager; Vron Lewis, day unit manager; and Cameron McKechnie. Photo: My WiSH Charity.

A total of 82 people attended a fish and chip supper in Newmarket which helped to raise near £1,000 for charity.

The event was organised by the Logistica Lodge and was in memory of one of its former members Peter Brown who died after suffering from cancer.

Held at the town’s Masonic Hall the money was raised from the £20 fee per person and a raffle during the evening to boost the funds.

And the final total amounted to £897 with £500 going towards the My WiSH Charity, with it being directed towards the cancer unit at the West Suffolk Hospital, where Peter was treated, and the rest to the Masonic Charitable Fund.

Peter’s wife Jill chose the funds to go towards the unit following the “well attended” event held last October.

Entertainment came from Ollie Day who thrilled those attending with his song/dance/comedy routine.

Cameron McKechnie, the lodge master and charity steward, said although they have 28 members the event was boosted by those attending.

He said: “Peter spent some time in the unit and it was felt it was right to raise the money for it and it was really well attended. Jill wanted the money to go to the unit as they were so kind to her husband.

“It was a cracking amount of money that was raised and was the first event back in the hall since 2019 so people were raring to go.

“Ollie Day went down a storm and he is one of those entertainers you could take your grandmother to see and although it was a sad night, as we were commemorating Peter, it went really well.”

Sally Daniels, fundraising manager for the My WiSH Charity, thanked the members and Jill for their donation and added: “These donations make such a difference to us all as they stay local. The staff on the cancer unit are amazing and this money will help them do even more for their patients.”

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