The event saw chefs and industry experts, including Cyrus Todiwala from Café Spice Namaste, Murray Chapman, founder of A Passion to Inspire, team up with students from selected colleges around the country to delivery different courses throughout the evening.

The menu featured duck liver mousse with ginger bread, passionfruit and liquorice created by Mark Poyton, Restaurant Alimentum, and students from Colchester Institute, and rhubarb and custard created by Hayden Groves, Baxter Storeys executive head chef, and students from Bedford College.

Emily Cherry, head of participation at the NSPCC, gave a speech at the event on the level of sex offences against children in the UK.

Suppliers that donated towards the proceedings included Bidfood, Raynor Foods, Direct Meats and Olleco.

The event surpassed the donations raised by previous events such as Dingley Dell Flying Visits Pork Feast in 2013, which raised £7,500, and the Fishy Feast in 2015, which raised £9,500 for the NSPCC.

Founded by Murray Chapman, A Passion to Inspire is a non-profit initiative which aims to bring industry and education closer together.