Marking the 15th anniversary of the annual fundraiser, acclaimed chefs and Royal Academy of Culinary Arts (RACA) members Philip Corrick, Chris and Jeff Galvin, John Williams, and William Curley cooked a four-course menu alongside their protégés Ben Gielen, Emile Galvin, Adam Smith and Alistair Birt, and were accompanied by catering students from the UK’s top hospitality colleges, from which the dinner gains its name, ‘Take 3+1 Colleges’.

The dinner was kicked off by John Williams, executive head chef of the Ritz, and Adam Smith, head chef of Coworth Park, as well as students from Bournemouth & Poole College, by serving a starter of Cotswold white chicken pressing, langoustine, lovage, and potato soufflé.

The RAC team fronted by executive chef Philip Corrick and senior sous chef Ben Gielen were joined by Didier Aniès, executive head chef at Fairmont Monte Carlo, and students from Westminster Kingsway College, which served a fish course of champagne-glazed Dover sole, apple, and pearl caviar.

Chris and Jeff Galvin delivered the main course alongside Chris Galvin’s son, Emile. The trio, alongside University of West London students, served a loin and faggot of venison with red cabbage and chervil root purée.

Finally, a dessert of Amedei chocolate moëlleux with cherry compote and pistachio ice cream was produced by patissier chocolatier William Curley and Alistair Birt, head pastry chef at Harrods, with students from University College Birmingham.

In addition, young people from Downside Fisher Youth Club in Southwark, the club adopted by Adopt a School chef lecturer Ashley Marsh, were invited to serve canapés to guests upon their arrival.

Following the success of the Take Colleges events, Adopt a School will be holding a ‘Take 6 Colleges’ fundraiser at Anfield Stadium in Liverpool on June 21, where leading chefs team with students from local catering colleges to showcase a menu with matched wine.