Chefs at the Waterside InnThis week Michel Roux’s three-Michelin-starred Waterside Inn restaurant in Bray, Berkshire, hosted a charity dinner welcoming four of the UK’s top chefs.

Brian Turner, Anton Edelmann, John Williams and Raymond Blanc cooked alongside chef patron Alain Roux in aid of the Academy of Culinary Arts’ Chefs Adopt a School Trust and DEBRA, the charity supporting those affected by Epidermolysis Bullosa (EB).

Brian Turner's Severn & Wye smoked eel and apple charlotte with celeriac remouladeThe five-course menu kicked off with Brian Turner’s Severn & Wye smoked eel and apple charlotte with celeriac remoulade; followed by Gressingham duck tortellini with caramelised onion purée cooked by Anton Edelmann, and braised turbot with Champagne sauce, morels and baby leeks from John Williams.

Alain Roux cooked roasted loin of venison in a pastry crust with wild mushrooms, broccoli and Hermitage wine sauce with black currant vinegar, which was followed by Raymond Blanc’s dessert of homemade croustade pastry with oven baked apples, honey and ginger ice cream.

Alain Roux's roasted loin of venison in a pastry crust with wild mushrooms, broccoli and Hermitage wine sauce with black currant vinegarGuests included Her Royal Highness the Countess of Wessex, as well as Michael Portillo, president of DEBRA, and Sara Jayne Stanes, CEO of the Academy of Culinary Arts.

Stanes spoke about the Chefs Adopt a School initiative, concluding with the words of a seven-year-old pupil from an adopted school in Scotland, who thanked Albert Roux in a letter saying his life ‘has changed forever’ as a result of the chef’s visit to his school.

Meanwhile auctioneer Chris Mills helped to raise more than £18,000 in an auction, which included prizes such as a tasting menu at Heston Blumenthal’s Fat Duck, an exclusive dinner party for 15 hosted by Roy Ackermann and Brian Turner, and a two-night stay in the Belgravia suite at the Goring Hotel in London. The proceeds will be split equally between the Academy and DEBRA.

See a picture gallery of the event on Table Talk, Caterer and Hotelkeeper’s social networking forum.