Community‑led fine‑dining fundraiser mobilised a local chef, producers and first‑time volunteers to support Portimão’s most vulnerable residents
Last Saturday, the team at Portimão Soup Kitchen pulled off what many would have thought impossible: with no background in catering or hospitality, they staged an elegant fine‑dining experience at the Arvad winery and raised €3,600 for those most in need.
The idea was born in early June, when Liam and Martina, a young Irish couple who joined the soup kitchen as volunteers this year, decided to dream big. Within 48 hours of announcing their concept, every ticket sold out, and a waiting list formed. It was clear the community was ready to rally behind something special.
Chef João Marreiros, Loki restaurant
The spark came from chef João Marreiros of the renowned Loki restaurant in Portimão. When Liam and Martina first approached him to ask for a prize for a future tombola, he went several steps further and offered to cook an entire charity dinner. That gesture turned a modest fundraising idea into “Vine & Fire”, a fully fledged gastronomic event.
Their vision was simple but bold: create an intimate, high‑end dinner cooked by the top local chef, and persuade as many businesses as possible to sponsor the evening so that every euro from ticket sales could go directly to the charity and help feed 220 people every week.
On August 22, 48 guests made their way to Arvad, the stunning riverside winery in Silves, which donated both the venue and its wines. They were greeted on the terrace with perfectly chilled gin and tonics from Alma Luz Distillery, whilst cellist Júlio Luz set a gentle mood as the sun slipped behind the hills.
At 8pm, an army of 20 volunteers took to the floor. Tables were set with cutlery donated by kind supporters and crockery supplied at cost by O’Kilo in Almancil, thanks to owner Ruben. Every detail told a story of generosity.
Local producers stepped in at every turn: Monchique supplied the water, Arvad poured its wines throughout the evening, and Sugar Valley donated the vegetables. The result was a menu rooted in the Algarve, created almost entirely through goodwill.
The menu remained a closely guarded secret until each plate appeared from the kitchen.
Guests began with a delicate mackerel starter, followed by a refreshing sea bream ceviche. Next came monkfish, cooked caldeirada‑style and served with a velvety smoked potato purée. Squid stuffed with Monchique chouriço added a rich, smoky depth, before a playful dessert of “drunken apple” with whisked salted honey toffee, alfarroba, and grandma’s cookie crumble closed the meal on a nostalgic note.
As the stars came out, musician Max Whittall took up his acoustic guitar, providing a relaxed soundtrack whilst guests lingered over a final glass of Arvad wine.
“We’re absolutely delighted with how it went,” says Liam, still moved by the response. “We had 20 volunteers, about 90% of whom had never worked in a bar or restaurant before. Everyone came together brilliantly to give our 48 guests a genuinely memorable experience. The feedback afterwards was fantastic, and we raised just over €3,600 for the Portimão Soup Kitchen. It really couldn’t have gone any better,” he concludes.
And this is just the beginning. The team is already building on Vine & Fire’s momentum. On September 5, Lift Fitness will host a bootcamp-style fitness event for 16 people, blending well-being with giving back. A much larger paella evening for around 100 guests is also in the works for late September or October, promising another chance to enjoy good food in good company – for a very good cause. Details of upcoming events will be announced soon on portimaosoupkitchen.org.
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