Organised in conjunction with the Skills for Chefs event team, the competition announced joint winners due to the high standard of submitted entries.
Judge Franck Pontais said: “The dishes made excellent use of the Sechuan buttons an edible flower that adds flavour and tingle with a champagne-like sensation.”
The winning dishes included:
- ‘Savoury edamame bean and Sechuan sugar crème brulee, savoury Sechuan lemon ice cream, goats curd and affila cress’ by Darren Creed
- Rum Baba, infused poached rhubarb, Sechuan button custard ice cream, Sechuan button tuille and rhubarb infused Sechuan button cocktail by Kurtus Auty.
To see all the entries search #sechuanbuttonchallenge on Instagram.