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Last years Dessert of the year competition held at Nadell Patisserie was again of exceptional standard from all the
9 finalists. An arrangement of delicate modern and flavoursome desserts with many skills shown throughout the competition.
All finalists worked to a high standard with good professional practices and hygiene.
Many sponsors very well supported the competition this year. The main sponsors were James Rackman from
Rackman fine wines, Nicky Forest from wines of Germany who supplied the winners prize of a trip to Germany's vine yards and dining out in some of Germany's top restaurants, Martin Bates from Robot Coupe sponsored the kitchen Blenders for all four-award winners, Nick Green from Villeroy & Boch sponsored the commemorative plates for all finalists, Dominic Green from Denny's chef supplies organised commemorative jackets for all finalists and David Bentley supplied the canapés to be enjoyed by all after the event.
The association would like to thank all the sponsors who made last years competition a great success and hope we can rely on there further support of the APC and Dessert of The year in the future.
The judging panel last year consisted of Michael Nadell from Nadell patisserie, Keith Marley from Lehman brothers,
Alan Whatley the APC Chairman and last but not least Robert Mey retired pastry chef from the Hyatt Carlton Tower.
Martin Chiffers & Stephan Will were busy taking lots of photos for the Glaze magazine.
Congratulations to all the finalists,
Results
Winners:
1st Place: Cherish Finden
Sous Chef Great Eastern Hotel, Liverpool Street
Dessert: Sugar Plum Fairy: Vanilla & Semolina soufflé dumpling, Plum ice cream sour cherry and spicy orange sauce, sesame tuille.
2nd Place: Kofi Addai-Mensah
Nadell Patisserie, No.9 White Lion Street
Dessert: Symphony Yvette.
3rd Place: Leroy Walker
Great Eastern Hotel, Liverpool Street
Dessert: Grapefruit & white chocolate mousse.
Certificate of merit: Abigail Sarton Claridges Hotel, Brook Street, Mayfair
Dessert: Ices Passion fruit chiboust with warm raspberry scented Pear.
Other Finalists:
Karl Houghes, The Celtic Manor Resort, Newport / South Wales
Dessert: A Study of Valley Fruits
Dagmar Pfeifer, London Hilton Metropole, Edgeware Road,
Dessert: Chocolate and Chestnut Chalice
Mathew Charles Hodgett, Clairidges Hotel, Brook Street, Mayfair
Dessert: Warm Apple Tian with Orange scented Mascapone
James Ellwood, Pantyr Ochain, Wrexham/North Wales
Dessert: Iced dark chocolate caramelised hazelnut and espresso Parfait, with glazed pears and amaretto sabayon.
Patrick Charlton, the Dorchester hotel, Park Lane,
Dessert: Caribbean Affair Caramel pineapple upside down cake with mascapone & banana cream mango passion fruit parcels,
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