The competition will take place at The Restaurant Show on 5 October where finalists will have six hours to make a sugar display and a six portion fruit entremet or a chocolate display and six portion chocolate entremet for the chance to win a place on the UK Pastry Team for the next Coupe du Monde de la Patisserie competition.
To enter, candidates will need to send a visual portfolio of their chosen skills for the displays and an outline of why they wish to be considered for selection. Applications should be emailed to firstname.lastname@example.org by 30 June 2015.
A list of successful candidates will be selected by the UK Pastry Club and revealed on the website www.ukclubcoupedumonde.co.uk at the beginning of July.
Those making the final will have to choose between a set theme of either ‘Carnival & Fairground’ or ‘Fairytale’ where they will have six hours in which to make either:
A sugar display - made with a minimum of 2/3 cooked sugar (ie: pulled, poured or blown), consisting of a 60 cm x 40cm base and 125cm tall sculpture, (maximum measurements) to include and present a six portion fruit entremet plus another for tasting (75g to 100g per portion max).
A Valrhona chocolate display consisting of a 60 cm x 40cm base and 125cm tall (maximum measurements), to include and present a six portion chocolate entremet (75g to 100g per portion max) plus an extra one for tasting.
Four prizes worth £2,000 in total will be given out to an overall winner, the person with the best chocolate display, best sugar display and best tasting fruit/chocolate entremets.
Based on results from the day, one candidate will be put through to compete in international pastry competition the Coupe du Monde de la Patisserie which last year saw UK Pastry Open 2013 winner Barry Johnson and his team take sixth place in Lyon.