In celebration of its first anniversary, the event saw Kerridge cater for Farmer, Butcher, Chef’s 80 plus guests, where he served pig’s head fritters to start, a main of braised breast of Goodwood lamb, and a sticky toffee pudding dessert.

Goodwood apprentice chef, David Whiteside, who joined Kerridge in plating up the main, said: “I was a little taken aback when he (Kerridge) asked me to come to the front of the kitchen; I had never done anything like that before. Tom was very patient. It was amazing to work alongside such a high-profile chef.”

Kerridge added: “It’s so important to include the younger members of the team; inspiring the next generation is what it’s all about. The chefs at Goodwood are lucky to have this incredible produce literally on their doorstep. It’s lovely to see the team at Farmer, Butcher, Chef embracing such a great food story.”

Through sales of his signed cookbook, ‘Tom’s Table,’ Kerridge raised over £500 for the Hospitality Action charity, which goes towards helping those who work, or have worked within hospitality in the UK and are in crisis.