The chefs designed a menu for the dinners, with each of them taking the lead on one of the courses. Guests at Northcote were treated to a champagne aperitif and canapés, followed by Haworth’s wild duck Wellington, orange and cardamom and organic leaves, and Heathcote’s roast halibut, caramelised onion purée, crispy chicken wings, Morecambe Bay shrimps and red wine.

Hayworth’s next course was slow cooked shoulder of Lonk lamb, rare loin, scorched leeks and hotpot potatoes. Rounding off the menu was Caines’ strawberry mousse, strawberry jelly and sorbet, sweet black olive and basil purée.

Howarth said: “Great evening yet again. It’s been fantastic to be part of these three dinners with Paul and Michael and raise a considerable amount for Hospitality Action.”

Heathcote added: ”Working in partnership with Nigel and Michael has been a real privilege. I have had the opportunity to work with two great chefs, while giving something back to those less fortunate.”

As with previous events, a raffle and auction took place at the Northcote dinner. Highlights included the auction prize of a day in the kitchen with Haworth and his head chef Lisa Allen and a day in the kitchen with Caines at Gidleigh Park, which together raised £2,200 for the charity. All the events were supported by Boutinot Wines, Illy Coffee, Wenlock Spring and Paul Mellor-Bates Creative.