The three chefs each cooked a course for dinner at the event, held at the Victoria and Albert Museum in London last week.
Palmer-Watts, executive chef at Dinner by Heston Blumenthal and executive head chef of the Fat Duck Group prepared a starter of Meat Fruit Mandarin, Chicken Liver & Grilled Bread before Kerridge and Chris Mackett of The Hand and Flowers served up a main course of Shepherd's Pie with Lamb Suet, Black Cabbage Puree and Clotted Cream Mash.
Freeman, head chef at Restaurant Sat Bains in Nottingham, was responsible for a dessert of Tiramisu with Palmer-Watts preparing petit fours of Millionaire Shortbread and Grapefruit and Campari Jellies.
The chefs were assisted by a team from event caterers Payne and Gunter with the evening's entertainment closing with a silent auction.
Money raised from the event will help Farm Africa to continue reducing poverty in eastern Africa by enabling farmers across the region to grow themselves out of poverty.
Farm Africa CEO Nicolas Mounard, said: “We are very grateful to have such brilliant chefs serving such delicious food in support of Farm Africa. And it’s important to remember that behind the food, there is always a huge amount of work that takes place, stretching from the kitchen right back to the farmer.
"Everyone had a great night, with a lot of energy and people from across the food and retail industry coming together with the shared ambition of enabling farmers in Africa to grow more, sell more, and sell for more so they can lift themselves and their families out of poverty.”