A brain cancer survivor himself, this one-off event will take place at Lawson’s restaurant Food (Essex), where he and fellow chefs will each cook one dish each, including his former teacher and mentor, Raymond Blanc.

Sticking to Food’s strict ethos of serving “healthy, seasonal cooking, using only ingredients sourced as locally as possible to the restaurant,” each of the four courses will be free of gluten, dairy and refined sugar.

Lawson, who was diagnosed with a brain tumour in 2015, commented: “Every day I am grateful to be here and to be cooking again. There was a point when I thought it would never happen, I couldn't even peel a carrot three years ago, following my seizure. I am one of the lucky ones.

“I see my role now as a chef and spokesperson – I want to help change things to make people more aware of brain tumours.

“It’s pretty scary stuff as this type of cancer is now responsible for the highest number of death within the under 40 age bracket, yet it is the most underfunded and under researched.

“I hope that this event will help not only raise money for much needed research but also awareness.

“Everything we will be cooking will be in line with my restaurant’s ethos, with health and well-being at the forefront.

“My tumour is slow growing and can come back at any time. There are thousands of other people in the UK, who just like me, are living with a brain tumour, so I wanted to do my part and try to change the statistics.”

Reservations will be available from 12pm – close on 27 October, with tickets costing £150 per person, including: a champagne reception; four-course dinner; snacks, bread and treats; as well as wine paired to each course.

For more information or to book, visit: www.foodbyjohnlawson.com/brainfoodevent.