A highlight of the Live Theatre programme within Salon Culinaire, the 60-minute competition challenges chefs to prepare, cook and present two identical plates of an original dessert suitable for fine dining.

Designed to test technical skill, creativity and precision under pressure, the competition is recognised as one of the UK’s leading platforms for pastry talent. The finalists are:

• Amy Briffitt, pastry chef, The Grand Hotel, Eastbourne
• Christina Pantazopoulou, student, La Chef Levi, Greece
• Gary Broadhurst, head chef, Sodexo
• Giuseppe Lorenzo-Condemi, pastry chef, The Wolseley Hospitality Group
• Rachel Bremner, pastry CDP, The Balmoral Edinburgh
• Rocco Nung, chef, ‘Mark Poynton’ at Caister Hall Hotel
• Rocio Belen-Lartigue, pastry senior sous chef, Rosewood London
• Xinyu Shao, pastry commis, Onsu Bakery

All entries were assessed through a rigorous anonymised paper judging process, ensuring impartiality. Competitors were required to submit a full description of their dish, a detailed recipe outlining what they would present in the live final, and a photograph or sketch of the dessert concept.

As part of the brief, chefs also had to detail which sponsors’ products they intended to use, provide a comprehensive list of allergens, and submit a paragraph outlining the environmental and sustainable credentials of their dish.

This sustainability element forms a key part of the judging criteria, reflecting the industry’s focus on responsible sourcing, waste reduction and thoughtful ingredient selection.

For the live final, competitors must incorporate one Barry Callebaut chocolate from a specified selection, one product from Ponthier’s new range of compotes or crushed fruits, and at least one product from Allan Reeder Dairy Supplier.

While certain base elements such as raw pastry, sponges, biscuit bases and doughs may be prepared in advance, all garnishes must be made and finished onsite within a 60-minute time limit. Each dessert must include at least one chocolate garnish demonstrating technical skill.

The judging panel responsible for shortlisting the finalists comprised Ben Crocker, head pastry chef at Levy; Mark Perkins, executive pastry chef at Rosewood; Shona Sutherland, chair of the Association of Pastry Chefs; and Szillard Szentesi, executive pastry chef at Mar Hall Golf & Spa Resort. The competition is overseen by Andrew Ditchfield, pastry chef at the House of Commons.

Sutherland commented: “The Association of Pastry Chefs panel of judges were delighted to receive the entries for the Dessert of the Year Competition, thank you to all who entered.

“Choosing the finalists was certainly a hard task with all the fabulous creations submitted. The judging process is conducted entirely blind, ensuring each entry is evaluated solely on its merits and free from any potential bias.

“The successful candidates adhered closely to the brief and submission schedule. Each provided a complete recipe, thoughtful commentary on environmental and sustainability credentials, an allergen list, and a photograph or sketch of their dessert concept.

“They showcased strong patisserie techniques and highlighted the sponsor products—kindly supplied by Allan Reeder, Ponthier, and Callebaut—demonstrating both creativity and professional skill in their application. We look forward to seeing and tasting the desserts in the final at Salon Culinaire.”