Hosted in partnership with the Craft Guild of Chefs, the exclusive supper club was held on Thursday 27th November at Mission Kitchen. It showcased the passion, creativity and skill that defined this year’s competition.
The menu, co-designed by Stefan and James, featured a series of dishes that reflected both chefs’ distinct styles. Guests were welcomed with canapés including citrus sea trout with Heinz Professional Mayonnaise, an aged beef tartlet paired with Heinz Firecracker Sauce, and a crisp hash brown finished with Heinz Pickle Flavour Tomato Ketchup.
The menu included:
- Starter: Tandoori-spiced Orkney scallop complemented by Heinz Smokey Baconnaise Sauce.
- Main: Roasted red partridge with Heinz Sweet Chilli Sauce.
- Main: Slow-braised beef cheek brought together with Heinz Yellow Mustard and Heinz Sticky Korean Barbecue Sauce.
- Dessert: A blackberry baked Alaska made using Heinz Professional Mayonnaise.
Stefan, a chef manager in the Royal Air Force and founder of Sour Fennel Catering, was named as the inaugural winner of the Masters of the Menu competition.
As part of his prize for winning he took home £2,000 worth of Heinz products, a cash prize of £2,000 to help support his operation and he had the opportunity to co-host the supper club.
Speaking about the supper club, Stefan said: “Working with James on this supper club has been a real career highlight. Catering chefs don’t often get the chance to step into a spotlight like this, so being able to create a menu together has been something special.
“I wanted to show just how much precision and technique sits behind our work in catering and tonight felt like the perfect opportunity to show that off. It’s been an amazing way to round off the competition.
“I’d encourage anyone in the industry, whether you’re just starting out or have been cooking for years, to take the leap and enter next year. It’s an experience that genuinely pushes you and opens doors you don’t expect.”
For Kraft Heinz, the event symbolised more than a celebration, it was a continuation of the brand’s mission to champion chefs from smaller operations and shine a light on exceptional, often under-recognised, culinary talent.
James added: “From the moment Stefan stepped into the competition, it was clear he had something special. Working together on this supper club has only reinforced that. He has the precision of a caterer and the creativity of a restaurant chef, and when you bring those qualities together, magic happens.
“I’m excited to see where he takes it from here. It’s been brilliant watching chefs from all over the country innovate and bring such fresh thinking to the competition, and I can’t wait to see next year’s conversation grow even bigger and better.”
Following the success of its inaugural year, Kraft Heinz has confirmed that preparations are already underway for Masters of the Menu 2026. The next competition will continue to highlight the creativity of independent chefs - with an even stronger focus on celebrating innovation and skill within the catering sector.
Full details for 2026, including entry dates and format, will be announced early next year.