Emily Orton a third year apprentice taking Level 3 professional cookery at The University of West London was the proud winner of the 2018 TABASCO® Brand Hot Chef Competition, now in its 6th year. Held in partnership with the Craft Guild of Chefs the competition culminated in a live final involving 10 student chefs at this year’s Hotelympia exhibition.
Munkley of CGOC, Andrew Green of CGOC.
Emily’s winning menu consisted of: Starter: Tipsy Sausage Roll – apple, mushroom & TABASCO® sausage roll with apple and pear slaw Main: Hunters Pie with TABASCO® chipotle confit chicken.
Speaking shortly after the result was announced Emily said, “I feel overwhelmed and incredibly excited to have won the TABASCO® Brand Hot Chef Competition. I spent months, weekends and loads of extra hours creating my two dishes and winning makes it all worthwhile!
I still can’t believe that I won! I loved the competition, working with the flavours and developing my menu. My inspiration came from a recent trip to Florida where I got the chance to see what type of food they eat out there. Plus I follow a lot of food web sites and social media feeds such as ‘tasty’ and ‘thefeedfeed.com’ on Instagram and Facebook. My idea was to bring typically American food into a British pub theme, so for example a cottage/Shepherd’s pie using bbq chicken (I call it Hunter’s pie) and a pulled pork sausage roll combined with TABASCO® Sauce to enhance their flavours.”
“The TABASCO® Brand was thrilled to support this unique competition once again,” commented Gary Evans, International Corporate Chef for the TABASCO® Brand. “It’s a great opportunity for us to give something back to the industry and we are delighted that so many young chefs like Emily continue to engage with it.”
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