On September 29, 2025, the first edition of the Boiron Plated Dessert Competition Young Talent took place at the iconic Savoy Hotel in London. This unique event brought together ten promising young pastry chefs from across the UK to take on a delicious challenge : reinventing the iconic dessert, the Peach Melba.
A prestigious jury to evaluate young talent
Under the attentive eye of a prestigious jury, including Thibault Marchand (Corporate Pastry Chef, Les vergers Boiron), Nicolas Houchet (Head Pastry Chef, Savoy), Lewis Wilson (Ritz), Gerald Quadros (Pastry Chef, Savoy), David Mulcalhy (Craft Guild of Chefs), Michel Escoffier (Président de la fondation escoffier) and Alain Boiron (Chairman, Les vergers Boiron), the participants demonstrated remarkable creativity and technical skill.
Highlighting the next generation of Pastry Chefs
Organized by Les vergers Boiron, this competition aims to highlight the next generation of pastry chefs and provides a platform to discover young talent while supporting them in their professional journey.
Congratulations to the Winners
We warmly congratulate the three finalists :
- 1st place: Cynthia Shao – The Dorchester
- 2nd place: Phoebe Mortimer – The Cornwall College Group
- 3rd place: Sofia Bond – Westminster Kingsway College
These young talents will soon be welcomed in France to visit our production site and our partner Revol Porcelaine, marking a new milestone in their professional journey.
An event made possible thanks to our Partners
This competition would not have been possible without the dedication and support of our partners: Cassandra Leduc (Revol Porcelaine), Martyn Keen (Chef Publishing Ltd), Sixtine Bergeras (Silikomart S.r.l), and Franck X. Arnold (The Savoy London).
An exciting journey ahead
The Boiron Plated Dessert Competition marks the beginning of an exciting journey, which will continue with a second edition next year. Stay tuned to discover and follow the growth of these young talents on the international pastry scene.
