Christopher Zammit of Camilleri Kitchen in East Sussex and Andrew Blas, executive pastry chef at Café Royal in London, heard they will join Florian Poirot of FP Macaroons in York, who earned his place after winning the UK Pastry Open last month, in the team at a special event at London's Berkeley Hotel yesterday (3 November).
The trio, overseen by team president Martin Chiffers, will now prepare for the competition's final in Lyon in 2017.
Each team competing in the World Pastry Cup final will have six hours to make:
- Three Valrhona chocolate desserts
- Three frozen fruit desserts
- Twelve identical desserts on plate
- One sugar sculpture
- One Valrhona chocolate sculpture
- One ice sculpture
For the first time this year, Chiffers has also chosen a reserve team who will train alongside the team. They are Chris Seddon of Coutts (ice candidate reserve), Joakim Prat of Maitre Choux (sugar candidate reserve) and Dale Desimone of Grosvenor House (chocolate candidate reserve).
Chiffers said: "We’ve come a long way since we started in 2011, but we can’t rest on our laurels. Although the top seven placement for 2015 means we can use all our resources for the 2017 final, without needing to qualify for the European Pastry Cup, we will have a lot of practice and planning ahead. I want to try and fit in at least thirty five practice sessions, so it’s going to be the hardest prep ever."