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Gibson Hall

Friday, July 7, 2017 - 14:45
Grade I listed Gibson Hall was recently chosen as a venue by The Prince’s Trust to host a reception, thanking guests for their generous fundraising for disadvantaged young people. 
Youth charity The Prince’s Trust helps disadvantaged young people to get their lives on track. Founded by HRH The Prince of Wales in 1976, the charity has supported 13 to 30 year-olds who are unemployed and those struggling at school and at risk of exclusion for over 40 years.
Many of the young people helped by The Prince’s Trust are in or leaving care, facing issues such as homelessness or mental health problems, or they have been in trouble with the law. The Trust’s programmes give vulnerable young people the practical and financial support needed to stabilise their lives, helping develop self-esteem and skills for work. Three in four young people supported by The Prince’s Trust move into work, education or training.
The Gibson Hall sales team recently had the pleasure of meeting Jay Kamiraz at the India Pakistan Fashion Show. Jay himself was helped by The Princes Trust when at 17 years old he found himself sleeping next to overflowing bins behind an inner city hostel. Jay faced a brutal and unprovoked attack which left him severely injured and hospitalised yet after all of this trauma he wanted to give something back and set up a choir to raise money for the 2004 Tsunami Relief efforts. He then contacted The Prince’s Trust, who helped him launch JK Creative Arts Management Ltd. And in 2009, he decided to give something back to the community, and set up his “Sing to Smile” programme.
Commenting on the event Business Development Manager at Gibson Hall, Melissa Goldberg said: “Working alongside a charity such as the Prince’s Trust is such an honour for the team and I. We’re proud that our stunning venue was home to some esteemed and highly generous guests who raised money for a worthy cause.”
Guests enjoyed a range of canapes consisting of ham hock, shallot and parsley tartlets, beetroot smoked salmon and cream cheese served on a buckwheat blini with caviar, wild mushroom, feta and chive mini tartlets and roasted butternut squash arancini balls with sage crème fraiche.