Young Pastry Chef of the Year 2019 open for entry

2018 winner, Holly Woodman
02/11/2018 - 09:12
Master Chefs of Great Britain and Town & Country Fine Foods have once again partnered to launch the 2019 Young Pastry Chef of the Year – open to all working chefs under the age of 23.

With the winner set to take home the David Lyell Scholarship, contestants must submit dish names, recipes, methods, timings and costs for the following three dishes, by 4 February:

  1. Plated restaurant dessert – 4-cover plated restaurant dish - 1 photograph required
  1. Skill test:
  • Chocolate Easter egg: must be 15cm high x 6cm wide and made using Felchlin chocolate only
  • 18 moulded praline-flavoured ganache petit fours and pâtede fruit - 12 presented with the egg and 6 to guests

There is a strict judging criteria (flavour 30%; presentation 25%; innovation 15%; hygiene 10%; working method 20%) which will be overseen by the panel, including: chair of judges Ross Sneddon (Balmoral Hotel); Benoit Blin (Le Manoir aux Quat’Saisons); Mick Burke (former Sheffield College senior chef lecturer); Mark Poynton (MJP Restaurant); Jerome Dreux (Town & Country Fine Foods); Liam Grimes (RAF chef); and specialist judge, Franck Pontais (Koppert Cress UK innovation and development chef).

The competition is open to pastry chefs under the age of 23 who must be actively working in a hotel/ restaurant kitchen, banqueting or within any corporate/event catering environment, or a college student.

As well as the David Lyell Scholarship, the winner will take home a fully paid trip to Felchlin (Switzerland), engraved silver salver and £250 cash.

All finalists will receive a prize, including £250 cash for the runner-up and £100 for third position.

The final will take place 9 April at the Claire Clarke Academy (Milton Keynes College), with entries to be submitted by 4 February to

For full details, including ingredient requirements and dish guidelines, visit

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