The event, which is hosted by vice president of the Craft Guild of Chefs Steve Munkley and in association with the Japanese Embassy, will take place at Le Manoir Aux Quat’Saisons in Oxfordshire.

Murray Chapman, founder of A Passion to Inspire, commented: "We can invite ten colleges to be live with us – but there are so many great lecturers that are so passionate and inspirational – it does upset me I cannot invite you all.

“So we have access for 1,000 plus students to join us online and two weeks before the event – we will share all the recipes – and on the day we can accept questions."

The culinary Upskill Day will be livestreamed via YouTube so that other catering students who cannot make the event can also experience it.

The sessions include:

• Benoit Blin (Le Manoir Aux Quat’Saisons)- Special guest
• Chef Akemi (Gohan, London)- What is Umami? Kombu & Koji  
• Mark Poynton (MJP@TheShepherds, Cambridge)- Salt, sweet, heat & pickle- finding the balance
• John & Barney (ICE)- Sushi- flavour & texture
• Chris Lee (C&H Hotels: The Bildeston Crown & Three Kings)- Wagyu 5*- what is it and why?
• Adam Smith (Coworth Park, Ascot)- Dessert- almond, miso and koji rice
• Ed Keith (Hallgarten & Novum Wines)- Japanese wine pairings from Grace wines  

The recipes for the event can be viewed in the document below.