York-based Poirot, presented a sugar sculpture inspired by the theme ‘Fairground’, featuring rollercoasters and fairground games.

The centrepiece featured handmade sugar darts exploding into a target, as well as a rollercoaster rail, fairground signs and flashing lights.

Poirot’s fruit dessert, inspired by his childhood memory of lights at the fairground, featured a crunchy base with layers of mango cremeux, hazelnut daquoise a Valrhona Gianduja (made with Valrhona Jivara, Cocoa butter and Piedmont IGP Hazelnuts) and Valrhona Gianduja mousse.

Poirot had practiced the piece and dessert ten times in the lead up to the competition and certainly proved practice paid off: not only was he awarded Overall Winner of the UK Pastry Open, he was also awarded Best Sugar Piece.

His win assures him a place as one of the team that will represent the UK at the World Pastry Cup (Coupe du Monde de la Patisserie), which is set to take place in Lyon in 2017.

The standard of entries this year was extremely high.  The gruelling competition saw 6 competitors take 6 hours to produce a display in either Valrhona chocolate or sugar, as well as a chilled dessert made from either Valrhona chocolate or fruit puree.

Other prizes awarded at the UK Pastry Open included:

Best Valrhona Chocolate Display – won by Camilleri Kitchen’s Christopher Zammit

Best Tasting Dessert – won by Christopher Zammit

Best Sugar Display – won by Florian Poirot.

Martin Chiffers, Team President for the UK Pastry Team said: “This is when the real work starts: Florian is a real asset to the team, as he has already worked so hard for this competition, so I know he’ll put in the work and time to prepare for 2017.  We now need to complete the selection and start practising!”

All candidates received a KENWOOD Triblade Hand Blender; a signed book from Jury President, Stephane Glacier MOF; a goody bag from VALRHONA; a book from Martin CHIFFERS president of the UK team and goodie bags from companies BRAVO, CLASSIC FINE FOODS and LES VERGERS BOIRON.

Christopher Zammit will receive a 3 days stage at the Valrhona chocolate school, including travel and accommodation.

Florian Poirot will receive a cash prize of £500 and a stunning stage at the French Pastry School of Chicago including flights and accommodation, feature in Restaurant Magazine, a MAC knife from Continental Chef supplies and of course the Trophy created by l’Atelier creation Valrhona.