Tabasco announces 10 Hot Chef finalists 2018

27/02/2018 15:02
Tabasco Sauce has announced the 10 finalists going through to its 2018 Tabasco Brand Hot Chef competition.

Now in its sixth year, the competition is run in partnership with the Craft Guild of Chefs and open exclusively to student chefs across the country.

Tasked with cooking a starter and main course using Tabasco pepper sauces and suitable for a mainstream pub menu, the final will take place in front of a live audience during Hotelympia next week (6 February).

Competing to get their winning dish on Stonegate pubs and restaurants’s menus across the UK as well as an all-expenses paid trip to Avery Island, Louisiana (where Tabasco Sauce is made), are:

  • Paige Hill

Starter: Mackerel, pickled kohlrabi, beetroot and a Tabasco sauce gel

Main: Marinated chicken breast, pickled pumpkin, crispy cavolo nero

  • Emily Orton

Starter: Tipsy sausage roll - apple, mushroom and Tabasco sauce sausage roll with apple and pear slaw

Main: Hunters pie with Tabasco chipotle sauce confit chicken

  • Constantino Parla

Starter: Tempura prawns with a Bloody Mary and Tabasco sauce mayonnaise

Main: Chipotle BBQ pork shoulder with sweet potato fries and chilli coleslaw

  • Marian Tandy

Starter: Seafood and Tabasco sauce cocktail with avocado mousse

Main: Fiery cheese burger

  • Vitor Sandro Cardoso Estradas

Starter: Ricotta and basil ravioli with tomato and Tabasco sauce consommé

Main: Spinach and pancetta wrapped loin of pork

  • Oliver Hawkins

Starter:  Duo of fish - Crab cake and marinated prawns on potato rosti

Main: Breaded cornfed chicken with Mornay sauce with gravy Tabasco sauce

  • Skye Thompson Shaw

Starter: Tabasco sauce tempura battered king prawns with a sweet chilli and chive Tabasco sauce dip

Main: Pulled pork with homemade BBQ Tabasco sauce, southern slaw in a savoury waffle

  • Ben Addems

Starter: Hot smoked oysters, compressed cucumber and Tabasco sauce red vinaigrette

Main: Braised ox cheek, fermented cabbage, Jerusalem artichoke mousse with Tabasco Chipotle sauce, Tabasco sauce and ox caramel

  • Graham Kerry

Starter: Shrimp cocktail

Main: Tabasco sauce jambalaya served with honey and orange glazed chicken

  • Liam Wassell

Starter: Spiced smoked haddock, leek and Gruyere fish cake

Main: Slow braised Jacob’s ladder with a smoked Tabasco chipotle sauce and four root mash

They will be judged on “flavour, creative use of at least one of the Tabasco pepper sauces and ease of service in a pub environment” by a panel comprising: chef and Guild member, Steve Munkley; Tabasco brand corporate chef, Gary Evans; Lee Tynan, development director Creative Foods Europe; Kevin Steppe, Stonegate Pub Company’s director of food.

Copyright 2017 Craft Guild of Chefs

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