Taking place at Caines’ Devon-based hotel and restaurant, Lympstone Manor, the event will include an eight-course tasting menu with wine designed to celebrate each chefs’ culinary skill and technique.

Confirmed protégés so far include: Robby Jenks, head chef at The Vineyard (Newbury); Sam Moody, head chef at Ballyfin Demesne (Ireland); Chris Cleghorn, The Queensberry (Bath) and Liam Finnegan, The Castle at Taunton (Somerset).

Describing his five-year training with Caines as ‘the hardest (he has) ever been pushed,”  Jenks said it was “the most beneficial and inspirational stage of (his) training and taught (him) how to cook at a high level.”

Caines added: “It’s an honour and a privilege to watch these chefs flourish in their careers, heading up kitchens across the UK and Ireland and growing as culinary masters in their own right.

“I am incredibly excited to welcome such familiar faces to Lympstone Manor to create what will be a unique and exciting dinner, celebrating the strengths of these talented protégés.”

Tickets cost £255 per person and include the eight-course menu and matching wine flight, as outlined below:

Protégé Dinner Menu

• Tom Williams-Hawkes Wild river exe fish, saffron, estuary sea herbs
• Robby Jenks Roast veal sweetbread ravioli, watercress and truffle
• Chris Cleghorn Pan-fried scallop with mushroom ketchup, leek, shellfish reduction
• Sam Moody Butter poached turbot, sour onions, mushroom, broccoli
• Allister Barsby Aylesbury duck, roast fennel, chorizo, buttermilk, five spice sauce
• Liam Finnegan Exmoor venison, celeriac, cavolo nero and blackberry
• James Mason Thai green ice cream, pineapple foam, coconut crisp
• Mike Tweedie Caramelized white chocolate, raspberry, pistachio
• Sylvain Peltier French Patisseries
• Coffee and petits fours