Why it matters: Stefan Sewell, founder of Sour Fennel Catering and chef manager at the Royal Air Force, has been crowned winner of the inaugural Kraft Heinz Masters of the Menu competition, proving that catering chefs can compete at the highest level.
The details: Sewell impressed judges across two rounds of the cook-off, which saw finalists receive one-on-one mentorship from chef James Cochran and support from Kraft Heinz chefs to develop their business acumen and culinary skills.
In round one, he presented Yakiniku Glazed Beef Cheek, a slow-cooked dish glazed with a blend of Yakiniku and Heinz Sticky Korean Barbecue Sauce that balanced sweet and smoky notes.
His winning round two dish was Miso and Heinz Korean Barbecue Glazed Duck Breast, with a Heinz Sweet Chilli and Korean Barbecue Plum Duck Leg, Miso Golden Beetroot, Potato Rosti, Cavolo Nero stuffed with Wild Mushroom and Heinz Mild Mustard, Crispy Cavolo Nero, Sauté Oyster Mushroom and a Gizzard Duck Sauce.
What he's won: Sewell took home £2,000 worth of Heinz product and a £2,000 cash prize to support his catering operation. He will also co-host an exclusive supper club with James Cochran.
What they're saying: "I'm genuinely overwhelmed. Representing both Suffolk and the RAF in this competition has been an honour, and to come away as the winner is absolutely incredible," said Sewell. "This shows that catering chefs can stand shoulder-to-shoulder with restaurant chefs. I can't wait to see where this opportunity takes me next and am beyond excited to work alongside James at our upcoming supper club."
Cochran said: "The standard across the board was exceptional, but Stefan's dish really stood out. His attention to detail, flavour and balance was spot on. It was cooking with both heart and technical skill. This is a win not just for Stefan, but for the wider catering industry too. It proves that some of the most talented and passionate chefs are working behind the scenes in places people might not expect."
Tom Franklin, UK and Ireland Heinz Away from Home Director, said: "At its core, Masters of the Menu is more than just a culinary competition, it's a way to champion dedicated chefs from smaller operations and help build their profile within the industry. Congratulations to Stefan, a true inspiration in the kitchen and the embodiment of an innovative independent operator."
For context: The competition, in partnership with chef James Cochran and the Craft Guild of Chefs, celebrated the creativity and skill of chefs from independent venues across the UK.
The bottom line: An Ipswich chef has proved that culinary excellence exists beyond traditional restaurant kitchens, earning national recognition for his innovative Asian fusion cooking.
