This year’s edition features a larger prize pot, with the winner receiving £5,000 in cash, an expanded judging panel including 2025 competition winner Stefan Sewell, and a new partnership with London cookery school CORD by Le Cordon Bleu.
The competition – run in partnership with the Craft Guild of Chefs – aims to spotlight the UK’s most exciting independent culinary talent, offering a platform to elevate both skills and business potential.
Designed for chefs working in independent operations, Masters of the Menu will see five finalists take part in a two-round cook-off held at CORD by Le Cordon Bleu, following a period of mentorship from chef James Cochran and other industry professionals.
“Masters of the Menu is all about giving independent chefs a platform to really showcase what they can do,” says Cochran. “I’ve been in their shoes, building something from the ground up, so I know how important that support, mentorship and visibility can be. It’s not just about creating great dishes, it’s about helping chefs grow sustainable businesses and back themselves in a tough industry.”
To enter, chefs must develop and submit a recipe using one or more Heinz core products. Shortlisted entrants will be invited to compete with their dish in the first round of the final cook-off.
The competition is open to chefs aged 18 or over, currently working for independent operators in the United Kingdom (defined as businesses with four or fewer locations).
Entries close on 31 August 2026.
For full details on entry requirements and how to apply click here.