The ‘We Can Take The Heat’ team, sponsored by Unilever’s Meadowland Double Cream brand, was made up of National Chef of the Year finalist Alex Bond from Turners Restaurant, Birmingham; Young National Chef of the Year finalist Ruth Hansom from The Ritz in London; Adam Thomason from the Wykeham Arms in Winchester; and Connor Godfrey from Wilton’s in London.

The 12-mile circuit in Powys, Wales, pushed the chefs to the limit to overcome many hazardous obstacles.

Connor Godfrey, who led from the front and supported the team throughout the course, said: “Sticking together made Tough Mudder much easier to deal with. But, nothing could prepare me for the arctic enema ice bath on an early Sunday morning.”

Ruth Hansom, who faced the electric eels challenge, added: “I didn’t know what to expect. All I knew is that if I wanted to complete the course I had to stay close to my team who were great, especially when I was carried over the ‘mud mile’.”

Bond and Hansom will be competing for the National Chef of the Year and Young National Chef of the Year crowns at the Restaurant Show at Earls Court in London on October 8.