Run by Mövenpick Ice Cream, this year’s finalists include two runners up from the 2014 competition – Biju Joshwa, from the London Marriott Country Hall Hotel, and Zac Dearden, from the Woolly Sheep Inn, in Skipton, North Yorkshire.
They will compete with Jonathan Los (Bishopstrow Hotel and Spa), Heather Gibson (Hilton Glasgow) and Hannah Ward (Whisk and Spoon Catering) in a live cook-off at the Good Housekeeping Institute in London’s Soho.
The chefs won their places in the final after being challenged to create a contemporary twist on the classic ice cream sundae.
Pastry chef and head judge Will Torrent, a former Craft Guild of Chefs Awards Young Chef of the Year, assessed each dessert entry. He worked alongside a panel of judges that included Harriet Morley, business development manager at Mövenpick, and Joe Lutrario of Restaurant magazine – sister publication of BigHospitality.
The judges’ decision was based on five criteria, including innovative use of Mövenpick Ice Cream, well-matched flavours and the origin of the ingredients used, as well as contemporary presentation and suitability for serving in gastropubs, premium restaurants and hotels.
This year’s winner will have the opportunity to showcase their recipe at Taste of London in June. They will also receive VIP tickets to the festival, a three-night stay at a five-star London hotel, and spending money for their trip.
The runner up will also be awarded tickets to the festival and an overnight stay at a four-star hotel.