Alderney-based chef Stefan Wesley is cooking in today’s final of Kraft Heinz’s national culinary competition, Masters of the Menu 2026.
The Chef de Partie at The Moorings, is one of five finalists through to the final stages of the competition, which was created to champion culinary talent working within independent foodservice.
The finalists are all taking part in a live two-round cook-off at CORD by Le Cordon Bleu in London today.
A former British Army serviceman, Chef Wesley has wide ranging experience and is an Ambassador for The Burnt Chef Project which supports better mental health and wellbeing within hospitality.
His cooking is influenced by British and Mediterranean flavours, and his competition dish ‘Changing Tides’ has been inspired by the sea around Alderney and conversations with local fishermen about how conditions have changed this year following the octopus bloom.
“Living and working on Alderney, you’re surrounded by the sea, and you quickly realise it dictates the rhythm of island life and just how dependent the island is on it, so I wanted my dish to tell a bit of that story,” said Chef Wesley.
“Speaking to local fishermen about the changes they’ve seen this year really stuck with me and became the starting point for Changing Tides.”
The overall winner of today’s final will receive £5,000 in cash, PR support, and the opportunity to co-host an exclusive supper club with James Cochran at Mission Kitchen next month.
“I’m incredibly proud to have made the final and to be representing Alderney,” said Chef Wesley.
“It’s a chance to showcase my cooking on a national stage, learn from some brilliant people in the industry and hopefully shine a light on the island and the food we have here. I can’t wait to see how far I can push the dish before the cook-off.”
