A number of guest chefs with 13 Michelin stars between them will be creating their own burgers at one of Tom Kerridge's restaurants.

The kitchen of the Butcher's Tap and Grill will host Clare Smyth, Paul Ainsworth, Daniel Clifford, Jason Atherton, Tom Kitchin, Lisa Goodwin-Allen and Glynn Purnell over the coming months.

The series kicks off on May 1 and each guest burger runs for one month on the menu, including takeaway, and a £1 charitable donation from each burger sold will go to the chef’s charity of choice.

Starting the series is Clare Smyth with a burger named "Core, Chicken Kyiv Burger" consisting of fried chicken on a toasty cheese and garlic bun, lettuce, crispy bacon, melted cheese, and a pot of melted garlic butter on the side for dipping with money being raised of UNICEF for Ukraine.

In June, Paul Ainsworth will put together a burger with a grilled aged rib patty, glazed short rib, crisp onion ring with onion seeds, Fontina cheese, tomato and onion seed chutney with pickles in a Marmite buttered bun.

The burger is named "Caffè Rojano ‘OG’ Burger" and money will go to the Cornwall Air Ambulance.

The following month, Daniel Clifford will bring his "Memories of the Past" burger which includes a flame-grilled beef burger with semi-dried beefsteak tomatoes, lettuce and garlic spinach topped with a sauce choron.

Money raised with go towards the William Westley Church of England Primary School in Cambridge.

August will see the "The Kez ‘Umami Burger" put together by Jason Atherton.

The Miso marinated kurobuta pulled pork burger comes with seaweed pate, melted cheese, Japanese pickles and spicy Yuzu Kosho mayonnaise in a Japanese milk bread bun.

The charity selected that month is the Juvenile Diabetes Research Foundation.

In September, Tom Kitchin will produce a "Kitchin’s Scottish Venison Burger" served with Isle of Mull cheddar and crunchy cabbage coleslaw and the money raised going to the Citadel Youth Centre in Leith.

Lisa Goodwin-Allen will be in the kitchen in October using spiced buttermilk chicken, Lancashire cheese, Lancaster bacon, chili and tomato mayonnaise to create the "Spicy Northern Bird Burger"

She has chosen the money raised that month to go to the St John’s Hospice in Lancaster.

The last month see Glynn Purnell’s "Porky Blinder Burger’ topped with crisp smokey bacon, Montgomery cheddar, lettuce, tomatoes and a punchy ‘GP’ BBQ sauce.

Money raised for the final month in the series will go to the Motor Neurone Disease Association.

Chef and butcher, Jamie May, previously Head Chef of the two-Michelin starred pub The Hand & Flowers, will ensure each burger is cooked to the guest chef’s exacting standards to provide an opportunity to try something from some of the best chefs in the UK.