Held in partnership with the Craft Guild of Chefs, applicants had to create a starter and main course fitting with a mainstream pub menu and current trends, as well as providing “detailed cost for the dishes with a cost per portion and recommended selling price” upon submission.
Successful applicants then went head-to-head in front of a live audience in the Live Theatre, where they were given one hour to prepare and cook two portions of their menu.
Orton served a smoked habanero Tabasco pulled pork sausage roll with Tabasco apple and sultana chutney and Tabasco salt crackling for starter and a Chipotle Tabasco chicken and pancetta pie for main.
Andrew Green, Craft Guild of Chefs director of operation, said: “Congratulations to Emily Orton from Lexington Catering for winning best-in-class. All competitors worked extremely hard. This competition is a great opportunity for young chefs to be recognised for their talent and skills.”
Impressing judges, including Guild member and chef Steve Munkley; Tabasco brand corporate chef Gary Evans; development director at Creative Foods Europe, Lee Tynan and Stonegate Pub Company’s director of food, Kevin Steppe, Orton took home an all-expenses paid trip to Avery Island (Louisiana, where Tabasco sauce is made) as well as her dishes featuring on Stonegate pubs and restaurant menus across the country.
She said: “I’m excited, happy, nervous. It hasn’t quite sunk in yet.”