Boiron plated dessert competition
For the first year, celebrating the next generation of pastry chefs in the UK
The first edition of the Boiron Plated Dessert Competition is a must-attend event that celebrates the passion and talent of young, aspiring pastry chefs. This competition aims to showcase the creativity and technical skill of the future great pastry chefs in the UK, offering them a platform to express their potential. Contestants will be invited to push the boundaries of their craft in a professional setting, supported by an expert panel of industry judges.
The Pêche Melba
The theme of this first edition is a true pastry icon: the Pêche Melba. A timeless dessert that celebrates fruit, creativity and finesse – all core values of Les Vergers Boiron. More than a classic, the Pêche Melba is closely tied to the history of the Savoy Hotel, the prestigious venue for this competition, and a personal favourite of Nicolas Houchet, Executive Pastry Chef at The Savoy.
How the Competition Works
The final competition will take place in a 2 hours 45 minutes live event, where each selected finalist will be tasked with preparing 6 servings of their dessert, as detailed in their application. Finalists will present their creations to the jury at scheduled intervals throughout the competition.
The Jury
Franck Arnold – General Manager Savoy Hotel
Nicolas Houchet – Expert in pâtisserie techniques, Savoy Hotel
Alain Boiron – Founder of Les Vergers Boiron
Graham Mairs – Boiron UK Pastry Ambassador
Thibault Marchand – Boiron Corporate Chef
David Mulcahy – Craft Guild of Chefs
Who Can Participate
This competition is open to final-year students, young professionals under the age of 25, including those in apprenticeships, chefs/patrons, and career changers, across the UK. Participants must register through their educational institution and obtain the endorsement of a teacher.
Where & When
The final competition will take place at the prestigious Savoy Hotel, London, on the 29 september 2025.
How to apply ?
Contestants must provide the following documents:
- CV with photo, including name, surname, date of birth, personal address, mobile phone number, personal email, as well as social media accounts (Facebook, Instagram, etc.), educational background, and work experience.
- Contact details of the supervising teacher, trainer or employer, including name, surname, mobile phone number, and personal email.
Application File:
- Name of the dessert (must not exceed 10 words, articles included).
- Colour photos showing an overall view of the dessert on the plate (and any supplementary container, if applicable).
- Dessert description: Its history, flavor pairings, choice of ingredients, tasting tips, and any sustainable practices adopted.
- List of ingredients and their quantities per recipe (the commercial name of the products used must be listed).
- Step-by-step work progression for each recipe, with a maximum of 15 method points, including a detailed description of the plating.
- Detailed plating description.
- The net weight of the dessert (excluding plate and container weight) must be 120g or less.
- The total cost of the 6 servings (Max £6 per plate).
- Allergen information.
Please complete the form below to submit your application
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