The evening opened with a champagne reception and canapés, followed by a five course dinner plus coffee and petit fours. Leading on the starter, Michael Caines created veal raviolo, with tomato fondue, celeriac purée and veal jus. The second course – roasted halibut, caramelised onion purée, crispy chicken wings, Morecambe Bay shrimps and red wine – was carefully crafted by Paul Heathcote. This was followed by poached loin of lamb, crispy breast, pea purée, asparagus and fondant potato. To round off the evening, Nigel Haworth presented a dessert of liquid chocolate, carrot and orange, salted walnuts. Heathcote said: "Working with legends, Michael and Nigel, in my kitchen is a real honour – they are great guys as well as great cooks, with three Michelin Stars between them." Caines added: "I had another great night with Paul and Nigel, having created a fantastic dish to celebrate the event. Last time at my signature restaurant at ABode Manchester we raised a fantastic amount and have now raised another impressive amount at Heathcotes Brasserie. In September we will be doing it all over again at Northcote!" The meal was followed by an auction and raffle, with lots including chefs jackets signed by all three top chefs and a day in the kitchen working alongside Heathcotes' head chef. The two dinners have raised a combined total of £14,367 for Hospitality Action. The final dinner will be hosted by Nigel Haworth at Northcote on Thursday 27 September.