All the ingredients in Theuremeister’s Sahara Zahara were sourced during a two-hour dash around the Souk.

Second place was awarded to Miran Chauhan from Paradise Palms in Edinburgh and Filippo Previo from London’s Mr Foggs took third place.

The other finalists included Joe Wild from Jenny’s Bar in Liverpool, Kaiko Tulloch from 99 Havover Street, Edinburgh and Wil Wilson from Chaophraya in Leeds.

Sahara Zahara’s method consisted: infusing Opihr Gin with cactus pear fruit, shaking it with floral rose yoghurt, adding a squeeze of lime and local honey served in a cup and saucer with a prickly pear on the side.