Ten MasterChef: The Professionals contestants will come together to cook a charity dinner to raise money for SSAFA - the Armed Forces charity at Adam Handling's Frog E1 restaurant in London's Shoreditch on 27 March.
The chefs involved include Mark Stinchcombe, winner of MasterChef: The Professionals 2015; Elly Wentworth, runner-up of MasterChef: The Professionals 2016; Brian McLeish, finalist in MasterChef: The Professionals 2014; and five contestants from the 2015 show Joey O'Hare, Danilo Cortellini, Dean Westcar, Darren Sivewright and Gavin Barnes.
Each chef will cook an individual dish for the menu containing a core ingredient that they will be assigned, ranging from potatoes to rhubarb.
Handling said: "Both Andi and I were so inspired by Albert's story that we wanted to do our bit in raising money for army veterans. SSAFA is a fantastic charity that I have a longstanding history with due to my family's army background so it's great to finally work with them."
SSAFA, formerly known as Soldiers, Sailors, Airmen and Families Association, provides support for both veterans and those serving in the British Armed Forces. Over 7,000 staff and volunteers help almost 100,000 people a year. Services range from providing specialist services to support homeless veterans; housing for wounded and sick serving personnel and families; and professional health care.
Tegan Jones, SSAFA director of fundraising said: "We are thrilled by Adam and his team's support for SSAFA, in channelling their fantastic cooking expertise to raise money for such a worthy cause. All funds raised for SSAFA will go towards supporting anyone who is serving or has ever served in the British Armed Forces, and their families."
Tickets cost £150 per person and can be bought here.
The event follows a successful fundraiser held at the Frog E1 in November 2016 which raised almost £10,000 for Dementia UK.
Handing, Walker, Stinchcombe, Sivewright, Cortellini, O'Hare, Westcar and Barnes were joined by former MasterChef: The Professionals participants Nick Bennett, Scott Barnard and Bobby Retnakumar at the restaurant where they all cooked a course each.
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