UK & Ireland Chocolate Masters finalists announced

Six finalists for the UK & Ireland pre-selection final have been named for the next World Chocolate masters competition, which takes place in October 2018.

 

The successful finalists are:

 

• Sarah Frankland, head pastry chef, Pennyhill Park
• Stephen Espouy, executive pastry chef, Royal Yacht Britannia
• Ian Mark, chef, Royal Air Force
• Martin Chiffers, Chiffers International Pastry Consultancy
• Quentin Bechard, chef de partie, Yautcha Hakkasan London and winner of the UK Junior Chocolate Masters 2015
• Barry Johnson, lecturer at London South Bank University and ex-head chocolatier at Rococo Chocolates.

 

With more than half of the world’s population expected to be living in cities with 10 million inhabitants and more by 2025. From garden rooftops and vertical/underground farming, to 3D printing and edible food packaging, these megacities will challenge our ways of living, working and eating.

 

Food will be influenced and inspired by art, science, design and technology. It is hoped that Futropolis will challenge the finalists to put forward their creative visions around the future of chocolate gastronomy.

 

Taking place at Westminster Kingsway College, London, on 9 October 2017, the competitors will be allocated eight hours to create three tasks to present to the professional judging panel.

 

The assignments include a showpiece â€" ‘The Futropolitan’ â€" made entirely of chocolate and cacao derived products; a patisserie consisting of at least three textures â€" ‘Fresh Flavours of Futropolis’; and a chocolate snack suitable for on-the-go dining.

 

The winner of the pre-selection final will go on to compete against the most celebrated chocolate artisans from around the world, and represent the UK and Ireland on a global stage in a bid to be named World Chocolate Master at the Grand Final in October 2018.

 

Robert Harrison, sales director gourmet - Northern Europe, Barry Callebaut, commented: “The World Chocolate Masters is the only global competition dedicated to the individual creativity of chocolatiers and pastry chefs with a focus on chocolate. It is however, far more than a competition â€" it offers chefs a platform to experiment, to push boundaries and showcase their talent.

 

Before heading to the grand final, each winner of the national selections will be invited to a boot camp consisting of workshops and creative sessions with previous World Chocolate Masters, top chefs, trend watchers and creative professionals.

 

Visit www.worldchocolatemasters.com for more details

 

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