One of the youngest individuals in Scotland to be diagnosed with Parkinson's, award-winning Scottish chef Jeremy Wares, is set to raise awareness of the degenerative condition by hosting his annual fundraising dinner on Thursday 24 October at Macdonald Houstoun House Hotel.

The 40-year-old Master Chef of Great Britain, who was diagnosed with Parkinson's at just 36 and has cooked for the likes of the late Princess Diana, President Mitterrand, Michael Caine and Liam Neeson, has teamed up with Wobbly Williams to offer a gourmet evening with a Halloween theme in aid of Funding Neuro.

Hosted at the award-winning Macdonald Houstoun House Hotel within the 2 AA Rosette Jeremy Wares at Houstoun House restaurant, the fundraising Fright Night dinner is set to feature a themed 'Dark and Deadly' drinks reception of Bloody Marys and Champagne with appetising canapés.  This will be followed by a delicious four-course meal paired with fine wines, cooked by Jeremy and a team of award-winning Macdonald Hotels & Resorts chefs from around Scotland.

Jeremy wishes to support Wobbly Williams who raise awareness for young onset Parkinson's, and raise money for Funding Neuro in their pursuit for cures for neurological disorders. Throughout the evening, guests will enjoy live entertainment and a charity auction which last year raised £20,000 for Funding Neuro. Tickets cost £100 per person.

Jeremy Wares commented: "For those who have Parkinson's, it's important to realise that life can and does go on. Whilst my condition means that I can no longer put in 16 hour days in the kitchen, I don't have to hang up my chef's hat. This fundraising dinner raises awareness of the degenerative condition that affects one in every 500 Scots* - myself included - and will raise much needed funds to help find a cure."

Offering locally sourced cuisine with a modern twist, the fine dining menu will offer guests only the finest freshest and where possible, locally sourced, produce prepared from whole raw ingredients. The indulgent four-course menu will include:

Confit of Lamb and Foie Gras Terrine by executive chef David Roberson of Macdonald Forest Hills Hotel;

Scottish Salmon with salted sardine tapenade and beets by executive chef Callum Dow of Macdonald Inchyra Hotel & Spa

A selection of Scotch Beef's finest cuts, blood and guts by Jeremy Wares and Executive Chef David Murray of Macdonald Houstoun House

Passion fruit mousse with chocolate and mango textures by executive chef Fraser Meechan of Macdonald Crutherland House Hotel.

Last month Macdonald Hotels & Resorts, for the second time in five years, scooped the prestigious AA Hotel Group of the Year 2013/14 award. AchievingAA Hotel Group of the Year 2013/14underlines the group's commitment to deliver outstanding standards of product and service across its 40-strong hotel group.  This includes at the historic Macdonald Houstoun House Hotel that dates back to the 16th century and once hosted Mary Queen of Scots.

Group-wide, Macdonald Hotels & Resorts' restaurants now collectively hold over 40 AA Rosettes, the highest number of any hotel group.  This includes the recent award of a second AA rosette at the Jeremy Wares restaurant at Macdonald Houstoun House Hotel. 

To book a table telephone Macdonald Houstoun House on 0844 879 9043 or email