The competition, in partnership with chef James Cochran and the Craft Guild of Chefs, saw five finalists battle it out for the coveted top spot.

Finalists received one-on-one mentorship from Cochran, with support from Kraft Heinz chefs, to develop their business acumen and culinary skills, before competing in a two-round cook-off for the Masters of the Menu crown.

In round one Sewell impressed the judges with his Yakiniku Glazed Beef Cheek, a flavoured celebration of Asian fusion cooking. The dish, slow-cooked and glazed with a blend of Yakiniku and Heinz Sticky Korean Barbecue Sauce, balanced sweet and smoky notes with remarkable precision, showcasing just how innovative catering chefs can be.

He then earned his spot as Kraft Heinz’s first ever Master of the Menu in round two with his Miso and Heinz Korean Barbecue Glazed Duck Breast, with a Heinz Sweet Chilli and Korean Barbecue Plum Duck Leg, Miso Golden Beetroot, Potato Rosti, Cavolo Nero stuffed with Wild Mushroom and Heinz Mild Mustard, Crispy Cavolo Nero, Sauté Oyster Mushroom and a Gizzard Duck Sauce.

Cochran said: “The standard across the board was exceptional, but Stefan’s dish really stood out. His attention to detail, flavour and balance was spot on. It was cooking with both heart and technical skill. This is a win not just for Stefan, but for the wider catering industry too. It proves that some of the most talented and passionate chefs are working behind the scenes in places people might not expect.

Sewell took home £2,000 worth of Heinz products and a cash prize of £2,000, to help support his operation. He will also co-host an exclusive supper club with Cochran.

Commenting on his win, Sewell added: “I’m genuinely overwhelmed. Representing both Suffolk and the RAF in this competition has been an honour, and to come away as the winner is absolutely incredible.

“This shows that catering chefs can stand shoulder-to-shoulder with restaurant chefs. I can’t wait to see where this opportunity takes me next and am beyond excited to work alongside James at our upcoming supper club.”