Now in its second year, guests enjoyed a multi-course menu from leading chefs, a raffle and a live auction to benefit Saint Francis Hospice in Essex. The event was hosted by pastry chef and Waitrose development chef Will Torrent, who guided guests through an evening of outstanding food, fundraising and industry camaraderie.

Mark Reynolds, chair of the Craft Guild of Chefs, said: “Saint Francis Hospice is very close to my heart. They recently cared for my father-in-law during his final days, and my family and I will always be grateful for the compassion and kindness they showed. Their work provides dignity, comfort and humanity at the most difficult moments in life.

 “As chefs we understand something fundamental – food is never just food. It is comfort in difficult times, celebration in joyful ones, and a powerful way of bringing people together. Tonight, every course served, and every donation made helps Saint Francis Hospice continue its extraordinary work supporting patients and families facing life-limiting illness. I’d like to thank my vice chair Peter Joyner for his hard work in making the evening possible.”

The funds raised will directly support Saint Francis Hospice’s vital work for patients and their families across Essex. Guests enjoyed a spectacular multi-course menu with each course prepared and supported by different chefs and organisations.

Lexington Catering created the canapes under chef Steven Snowdon and included three delicious items such as a Torched Artichoke with Brown Butter, Burnt Apple & Verjus, Scallop with Blood Orange, Tallow & Fermented Turnip and a Hereford Beef Tartare with Black Garlic & Caviar.

The starter was devised by Tugo Food Solutions under chef Nicole Benham who delivered a stunning ‘Salad Olive’ Potato & Celeriac Terrine with Poached Carrot, Beetroot Pickled Quail Egg and Dill Mayonnaise.

The fish course was provided by Levy Restaurants, Tottenham Hotspur Stadium under chef Teri Spires. Spires and her team delivered a delicate Butter Poached Skrei Cod with Tempura Oyster, Wild Garlic Foam and Caviar Tartare.

The main course was the brainchild of former NCOTY winner Ben Murphy of 74 Charlotte Street who created an exquisite Beef Fillet and Glazed Short Rib with Beefy Chip with Oxtail and Peppercorn Sauce.

After four delicious courses, the dessert was produced by Mar Hall Resort under chef Szilard Szentesi from the Association of Pastry Chefs (APC), who delivered a stunning Chocolate & Salted Caramel Tart with Whisky Ice Cream.

This was followed by a Cheese Course Sponsored by Arla Foods which included a trio of Tickler Extra Mature Cheddar, Extra Creamy Brie and Danish Blue followed by Petit Fours from Taystful and Chef Shona Sutherland who is chair of the Association of Pastry Chefs.

She delivered two stunning Petit Fours to round off the culinary event - an Annandale Man O'Words Ex-Fino Sherry Single Cask Malt Whisky Chocolate and a Thyme and Orange Infused Ganache with Blackthorn Scottish Sea Salt.

The chefs were supported by students from Capital City College, while the front-of-house service was led by Owen Evans and a team of hospitality students, helping ensure the evening ran seamlessly while providing valuable experience for the next generation of hospitality professionals.