Blumenthal and his team of chefs from The Fat Duck including executive chef Ashley Palmer-Watts worked with TVU students, offering advice and helping them to prepare the evening's meal following two days of workshops demonstrating the unique cooking style. "Meat Fruits" was a highlight of the night for guests and it will be served at Blumenthal's new restaurant that is opening at The Mandarin Oriental in London later this year. William Curley, who became the youngest ever Head Patissier at The Savoy Hotel and was awarded the Best British Chocolatier accolade for 2007, 2008 and 2009 by the Academy of Chocolate, assisted students as they prepared the dessert. The oversubscribed event, set in the understated and cool interior of TVU's Pillars restaurant, welcomed 85 guests to enjoy a dining experience to remember. All profits from the meal and raffle will go the charity 'Chefs Adopt a School' which endorses the government's policy on healthy eating by educating children and young people about food, nutrition, hygiene, and health. Prizes at the raffled included champagne wine and flowers. Blumenthal said: "It's been fantastic to work TVU students who are full of excitement, energy and enthusiasm. The facilities here are excellent and TVU has the perfect balance of teaching the traditional foundations of cooking whilst utilising modern techniques." TVU's London School of Hospitality and Tourism Head of School Professor David Foskett, MBE, CMA added: "TVU is honoured and delighted to have Heston Blumenthal here with us raising money for a very worthy cause. Heston is a man in demand and we are delighted he has generously committed his time to educating our students." Alex Hodgson, TVU student currently undertaking a Chef and Restaurant Diploma said: "This experience has definitely enhanced my career and Heston was even kind enough to reveal the secret behind his Volcano Cake."