He was mentored by chef Ainsley Harriott for a day, along with cricketers Paul Nixon, Allan Lamb and Mike Gatting.
The sportsmen served up a four-course dinner for guests in the Long Room at Lord’s, which was rated by judges Harriott, restauranteur Jeremy King and lyricist Tim Rice, former president of the Marylebone Cricket Club.
Paul Nixon served up a prawn cocktail, followed by pan fried duck breast made by Allan Lamb, while Alastair Cook created the main of herb crusted lamb. The evening was rounded off by a sticky toffee pudding dessert from Mike Gatting.
Before each course, guests were shown a video of the chef learning to prepare their meal, and learned that all did not always go smoothly in the kitchen. Mike Gatting decided to change his dish at the last minute as he felt sticky toffee pudding reflected his personality better than the original desert he was supposed to cook.
The judges gave their comments and scores after each course, and Cook was revealed as the overall winner for his main course lamb dish.
The dinner raised around £40,000 for Chance to Shine, which provides competitive cricket in state schools in the UK. A silent auction took place throughout the evening and a live auction was held after dinner.
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