The event will welcome 40 senior figures from the hotel and catering industry for drinks, canapés, and a three-course dinner created by the venue’s executive chef Paul Mattocks.

The menu features gin and juniper cured Scottish sea trout and Colchester crab salad, Trio of Lamb, Cornish Cutlet, Slow Cooked Neck in Potato and Scrumpy Soaked Pencil Fillet, followed by Poached English Rhubarb.

Air Commodore Nigel Beet CBE, chief executive of the VSC, said: “We are delighted to have been selected to host a Réunion des Gastronomes dinner, which is the first time for the Victory Services Club.

“The Réunion de Gastronomes is an impressive and influential organisation that celebrates and encourages the delivery of the highest standards of cuisine and service in the hotel and catering industry.”

The announcement comes after Brian White, food and beverage manager at VSC, was shortlisted for the Réunion de Gastronomes Presidents’ Award 2017, which recognises excellence in professional food and drink service.

Beet said: “Brian has worked for us for over six years and we were extremely pleased to see him being recognised for his dedication and hard work, which has enormously benefited the members of the Victory Services Club, and their guests.

“We look forward to delivering an exceptional event on 15th May and hope to welcome the Réunion des Gastronomes back to our venue again soon.”

The Réunion de Gastronomes, established in 1899, aims to raise the standards of hotel keeping and catering whilst promoting the culinary arts.