Set to take place on 29th September 2025 at the Savoy Hotel in London, this competition offers a unique platform for final-year students, young professionals under 25, apprentices and career changers to showcase their creativity, technical skills and passion for pastry arts.

The theme for this inaugural edition is the legendary Pêche Melba—a timeless dessert that embodies the elegance, fruit-forward innovation and finesse that define both the competition and Les vergers Boiron’s culinary philosophy.

The choice of theme also pays homage to the Savoy Hotel, where the dessert was first created, and to Nicolas Houchet, executive pastry chef at The Savoy, who counts it among his personal favourites.

Finalists will be selected based on a comprehensive application process and will compete live during a two hour 45 minute challenge, during which they must prepare six plated servings of their original Pêche Melba-inspired dessert.

Entries will be judged on creativity, flavour balance, sustainability, presentation, and technical execution. The jury includes:

• Franck Arnold – general manager, The Savoy
• Nicolas Houchet – executive pastry chef, The Savoy
• Alain Boiron – chairman, Les vergers Boiron
• Graham Mairs – Boiron UK pastry ambassador
• Thibault Marchand – Boiron corporate chef
• David Mulcahy – vice president of the Craft Guild of Chefs

Alain Boiron said: “This competition is a celebration of the artistry and innovation that young pastry chefs bring to the table. We are thrilled to support emerging talent and provide them with a stage to express their creativity and passion.”

Applications are now open and must be received no later than July 31st. For more information and full competition details, please visit: https://les-vergers-boiron.com/en/boiron-plated-dessert-competition/.