A LEIGH chef who couldn’t peel a carrot after suffering a brain tumour has recovered and will be hosting an intimate dining experience with Raymond Blanc OBE, in aid of the Brain Tumour Research Campaign.

John Lawson, from Leigh, was first diagnosed with a brain tumour in 2015 but the top chef is on his way to making a full recovery.

The shock also led him to make major changes to his lifestyle and diet which he believes has helped.

His Brain Food event will take place at his restaurant FOOD By John Lawson, Leigh Road, Leigh, on October 27, where he will also be joined by chefs, Robin Gill and Ollie Dabbous. The restaurant will also celebrate it’s first birthday.

The event, which Mr Lawson hopes will raise £10,000 for brain tumour research, will see him cook a variety of dishes free from gluten, dairy and refined sugar, for diners to enjoy.

The restaurant aims to reintroduce healthy, seasonal cooking, using only ingredients sourced as locally as possible at the restaurant scene on the Essex coast.

Upon opening FOOD By John Lawson, the chef promised to give guests an unforgettable food experience, based heavily on nutrition.

Mr Lawson said: “Every day I am grateful to be here and to be cooking again.

“There was a point when I thought it would never happen, I couldn’t even peel a carrot three years ago, following my seizure. I am one of the lucky ones.

“I see my role now as a chef and spokesperson – I want to help change things to make people more aware of brain tumours. It’s pretty scary stuff as this type of cancer is now responsible for the highest number of deaths within the under 40 age bracket, yet it is the most underfunded and under researched.

“My tumour is slow growing and can come back at any time.

“There are thousands of other people in the UK, who just like me, are living with a brain tumour now.

To book tickets for Brain Food and for more information, visit www.foodbyjohnlawson.com/brainfoodevent