Kraft Heinz are proud to bring a close to its inaugural Masters of the Menu competition. This was topped with an exclusive supper club held on Thursday 27th November at Mission Kitchen, bringing together winner Stefan Sewell and renowned resteraunter James Cochran for a one-night-only culinary collaboration.
Hosted in partnership with Great British Menu winner James Cochran and the Craft Guild of Chefs, the night showcased the passion, creativity and skill that defined this year’s competition - and set the tone for an even bigger return in 2026.
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.
As the 2025 champion, Stefan, a Chef Manager in the Royal Air Force and founder of Sour Fennel Catering, demonstrated once again why he was crowned the inaugural Master of The Menu. The way he brought his catering discipline into a restaurant-led environment, and cooked so confidently beside James, was one of the real highlights of the night.
Stefan said that “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”. He added “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.”
James said “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.”
The supper club follows the success of October’s live cook-off, where the finalists competed for the inaugural title. 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.
Tom Franklin, UK & Ireland Heinz Away From Home Director, said “This supper club is the perfect example of what Masters of the Menu is all about: giving talented chefs from all corners of the industry the platform they deserve. Seeing Stefan and James collaborate so closely highlights the value of cross-industry mentorship - and we’re excited to build on this momentum as we look ahead to next year’s competition.”
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.
