Finalists will be required to prepare and present their dishes within a four hour timescale. The winner will be going to on a ‘great adventure’ – upskill sessions organised by NOWAH.

The Patisserie items may be presented in any order when ready to serve. Finalists must supply all their own ingredients, equipment and presentation plates. 

The finalists include:

• Amy Philips -Cheshire College – South West
• Claudiu Zlate- University College Birmingham
• Erin Whipp – Leeds City College
• Harshveer Singh Sehgal - Westminster College
• Jack Eadie - Forth Valley College
• Lewis Jackson - The Ritz
• Natasha Duff - Farnborough College
• Olivia Ellam- Morston Hall

The judges include Claire Clark, Thomas Leatherbarrow, Shona Sutherland , Michelle Gilliot Stuart McLeod , Barry Johnson , Daniel Ayton. The judging criteria is: flavour 30%, presentation 25%, innovation 15%, hygiene 10%, working method 20% and a maximum of ten points for each will be deducted for wastage and timings.