Excitement reached fever pitch as eight of the area’s best-known names prepared to slug it out for victory, cheered on by a crowd of around 70 appreciative diners at Coghlans Cookery School at Sheepbridge, between Chesterfield and Sheffield.

The occasion was the inaugural Sporting Chefs competition, in aid of BBC Children in Need.

The contenders were former Blades Simon Tracey and Brian Deane; Owls idol David Hirst and Sheffield-born footballer-turned-pundit John Beresford; Chesterfield FC manager Lee Richardson and assistant Scott Sellars; Olympic sprinter Jamie Baulch and cricketer Chris Adams.

Each pair spent the afternoon preparing and cooking a course of the celebration dinner, under the watchful eyes of master chef Simon Lilley and cookery school supremo Janet Coghlan.

Then the heat was on as guests paid £75 a head to sample the results – and to vote to decide the winners.

The Chesterfield duo kicked off with a confit of duck and guinea fowl terrine. “If you wondered why we’ve lost three matches on the trot, now you know,” said Lee, feigning long hours of practice.

Next up were the Blades with an impressive fish platter that set the pace: halibut on vegetable spaghetti, monkfish on purée and seabass on potato fondant, topped with a crisp tuile pennant.

The main course, of beautifully tender braised shin of beef and pan-fried fillet, was down to Jamie and Chris, who attempted to make up ground on their rivals with presentation. The dish was served on exclusive Royal Doulton plates, specially commissioned by Gordon Ramsay and not due to be introduced into his restaurant for another two months but ‘borrowed’ for the occasion.

And finally came Beresford and Hirst, boasting: “We’ve saved the best for last.”

Their pink peppercorn cheesecake, with strawberry and balsamic syrup, could have come from the back to take the prize.

But the audience vote was decisive and their Sheffield United rivals were declared the winners.

“We heard all the others with their spiel but we kept quiet and said we’d let the food do the talking,” said a triumphant Simon Tracey. “Now we’ve just got to do the washing up!”

The consensus was that the challenge had been good fun – and for once the outcome didn’t matter.

John Beresford stepped in as impromptu auctioneer after the meal, helping to boost the total to nearly £8,000.

Star lots included a golfing break (which fetched £825), a Coghlans team-building day (£800) and a cooker donated by sponsors Rangemaster (£900).

“I think this is the start of something really big,” said John Beresford, who claimed to have put on half a stone during training for the match.

“Some of us have never met before but we’ve all bonded and we’ve cooked a great meal for everybody. I’ve never cooked in my life before but it’s surprising what you can do.”

Part of the proceeds will be used to set up a pioneering foundation which will provide cookery classes for the parents of local schoolchildren.