The UK pastry team comprised team captain Barry Johnson, principal chocolatier at Rococo, and Nicolas Belorgey, chef lecturer at Le Cordon Bleu cookery school. Team president is executive pastry chef Martin Chiffers, and team chairman is Le Manoir aux Quat’ Saisons’ executive pastry chef Benoit Blin.

In the competition, Johnson and Belorgey had five hours to produce two fruit desserts to serve eight persons, nine identical desserts incorporating chocolate, served on a plate and representative of pastry in the country of origin, and two artistic creations – one made of sugar and the other of chocolate.

Their efforts have won them a place in the World Pastry Championship in Lyon in 2015. They will be joined by runners up Denmark and Sweden.