All five of Kent's Michelin-starred chefs are to cook together in the same kitchen for one night at Chapter One restaurant in Locksbottom, to raise money for charity.
The event will see Stephen Harris (the Sportsman), Graham Garrett (the West House), Daniel Hatton (Thackeray's) and Tim Johnson (Apicius) join Andy McLeish at his restaurant, Chapter One, to cook a seven-course meal to raise money for the Nicholls Spinal Injury Foundation - a charity for people living with paralysis caused by spinal cord injury.
Taking place on Monday 17 March, the event will be a celebration of Kentish food, using only local produce and all of the chefs will come together before the event to hunt and fish for their dishes on the menu.
It will cost £120 per person, and McLeish said the event was already around three quarters full.
The evening will begin at 6.30pm with champagne and canapés then each chef will cook a course starting with Steve Harris' amuse bouche of local oysters. Daniel Hatton will make a starter of roast saddle of local wild rabbit. Graham Garrett will be in charge of the fish course and will prepare warm escabeche of local wild seabass. For the main, Andy McLeish will cook a roast saddle of Chart Farm sika venison and Tim Johnson is overseeing the dessert of warm brioche and Bramley apple Charlotte.
He added: "The Nicholls Spinal Injury Foundation is a charity that is very close to my heart. Daniel Nicholls, the reason why the charity was founded used to work for me at Chapter One and I'm happy we've all come together to raise money for such a worthy cause."
Daniel Nicholls is the son of David Nicholls, group director of food and beverage at the Mandarin Oriental Hotel Group, who set up the charity after the accident that led Daniel's paralysis, while he was travelling in Australia.
Diners can book by contacting Cheryl Almond via email: firstname.lastname@example.org, or by calling the restaurant on 01689 854 848.