Eden, from East Kent College won the first prize, a trip to Avery Island in Lafayette, Louisiana to experience the region’s cuisine and culture.

Megan Connor from University College Birmingham and Peter Sekeras from University of West London were runners-up in the competition.

Competitors were tasked with creating a dish using Tabasco sauce for four persons in 90 minutes, which is suitable for serving from 11am-4pm as a brunch item from a street vendors’ stall or vehicle.

Judges for the competition were Gary Evans (European business development chef for Tabasco), Chris Crosby (development chef for AB World Foods), Christopher Basten (Chairman of the Craft Guild of Chefs), Mark Hill (Executive chef of the House of Commons), Nick Sinclair (Executive chef at Brooklands Hotel Surrey) and James Newton (2014 Graduate Awards’ highest achiever).

The judges were looking for flavour, ease of service in a street food environment and the creative use of Tabasco sauce in the recipe from a choice of original red, green jalapeno, chipotle and habanero, when deciding the winner.

The Student Street Food Brunch Challenge is the third ‘hot chef’ competition organised by Tabasco, owned by the US-based McIlhenny Company.