The first dish had to be a dessert using ingredients from 4 degrees C and Belazu, plus larder ingredients supplied by Vegetarian Express.
Their first dish was an Apple Cider Savarin, Roasted Vanilla Pod, Crème Fraiche, Cream Apple Compote, Sake Caramelised Plums, Masse Seeds, Shiso, Timar, Pepper and Sansho Sherbert.
The second mystery basket dish had to feature guinea fowl from Gressingham Foods. Their second dish was a Calabrian Chilli and Lemon Guinea Fowl, Ginger and Ponzu Bone Broth, Beetroot and Spice Puree, Pickled Apple, Cavolo Nero, Coconut Fried Thigh, Coriander Oil.
The winning prize is a dinner for two for each of the chefs at a choice of restaurants. The judges were Sarah Hartnett and Hayden Groves. Bennett Hay was in second place and Lexington were third.
Laurent Lucas-Dufour, chair of ACE, said: “Fantastic efforts for all the teams, so pleased to see the incredible support from our industry for this special event. Special thanks to Sarah and Hayden for their judging skills, it was not an easy decision.”
Every chef in the competition was given an apron from Vissi, and a goody bag from prize sponsor, The Evolve Group. ACE’s chosen charity for 2025/2026 is Only a Pavement Away. Over £1,300 raised by the raffle will be donated to them.
Leftover food ingredients will be distributed by the venue OKN1 to a local Food bank that helps feed local people, so nothing went to waste.