A FUND set up by an Ingleton woman last year in memory of her mum who died 20 years ago has reached more than £3,000.

Anna Jackson set up Vera’s Fund in July last year on the 20th anniversary of the death of her mother, Vera Beeforth, to raise money for St John’s Hospice.

She launched her fundraising with her mum’s favourite, a Greek night, and ever since she has run monthly supper clubs in addition to a quiz night, and a pudding party, and has run stalls at events in the area.

Now Anna, who has so far raised £3,100 for the hospice, has been joined in her fundraising by her colleagues at Seasons Bakery in Ingleton, who have decided to give her their support.

So far, the bakery team, based at the former Ingleton Middle School, has staged a late-night shopping event before Christmas, with mulled wine and mince pies and a raffle.

Bakery owner Daniel Nemeth has also pledged his support for Anna’s next supper club – this weekend’s Fabulous French February – by offering to make and donate authentic French bread, in addition to some of the bakery team helping with the cooking.

Anna said: “I have been overwhelmed by the support from lots of people in the village, many of who knew my mum, but when my colleagues at work, especially my boss, stepped in as well, I was just so thrilled.”

Daniel, winner of ‘Britain’s best sourdough’, said: “As a business who thinks family and community are vitally important, we always support local causes and when it’s something so special to one of our staff it makes us really happy to be able to help.”

Fabulous French February is due to take place on Saturday at Seasons Bakery. Future supper clubs will take place on the last Friday of the month - tickets are £15 for three courses, with all money raised going towards Vera’s Fund.

St John’s Hospice, in Lancaster, is a charity that has provided palliative care to people in north Lancashire with a range of life-shortening conditions since 1986.

Family-run Seasons Cakes started seven years ago in Kirkby Lonsdale selling sandwiches and cakes. Due to demand, it moved premises and now specialises in artisan bread, sour dough and polish breads, supplying schools and shops, in addition to its own shop.