Competitors will be allowed 60 minutes to prepare, cook and present two identical plates of an original dessert suitable for fine dining.  

Those competing must consider flavours, textures and the adequate use of the sponsors products in the dish, as well the environmental impact of ingredients used and promote sustainability and reduction of waste where possible.

A spokesperson for the competition said: “We are looking for you to show your skills, with the use of the sponsors products in the dish, and in the case of chocolate, in the garnish, presenting a beautifully intricate, plated dessert that tastes amazing and fully meets the brief. A real showstopper.”

Entries will be required to incorporate in the dish:

• One Barry Callebaut chocolate
• One Ponthier new range of compotes and crushed fruit
• One product from Allan Reeder Dairy Supplier (other dairy can be used and brought, but at least one is to be from Allan Reeder at the final)

The closing date for applications is Friday 6th February 2026. Paper judging will take place from all entries and the 8 finalists will be announced on or around Friday 13th February 2026. To enter visit here.