Young Pastry Chef of the Year – The David Lyell Scholarship

Young Pastry Chef of the Year – The David Lyell Scholarship

In light of the Government's advice yesterday regarding the Covid-19 outbreak,
the decision has been taken to postpone the final of Young Pastry Chef of the Year.

We are looking to re-arrange the final for the autumn and would like to thank
all our competitors, judges and sponsors for their understanding.

The Winner of the Young Pastry Chef of the Year 2019 was

Julien Piveteau of London Hilton on Park Lane.

7th April 2020 - Young Pastry Chef

The competition is open to any pastry chef aged 23 years and under on the 1st March 2020 working in a hotel kitchen, a restaurant kitchen, college student or any corporate/event environment.

Click on the image for .pdf about this competition:

Young Pastry Chef of the Year - David Lyell

Semi Finals

3 semi - finals will take place on the 3rd March 2020 - Glasgow College - Sheffield College and Town and Country's development Kitchen in Slough

The Semi final will start at 2pm and last 2 hours until 4pm in all locations and will consist of a set of specific pastry tasks - all semi finalists will be notified on the 11th February of the requirements - the 6 finalists will be announced on the day.

Date of the final

7th April 2020


The Claire Clarke Academy, Milton Keynes College

Start time

1 pm for all competitors - the competition will last 4 hours


You have to submit dish names, recipes, methods, timings and costings for the following dishes:

a) Plated restaurant dessert (4 Portions) - 2 Judges - 1 Photographs - 1 Guests

b) Skill test:

  1. Chocolate Centre Piece - using Felchlin Chocolate - no more than 50 % coated - approximately 20 cm high - set on a chocolate base
    Chocolate – the Felchlin Couverture will be Maracaibo dark (65%) or milk (38%) or White Edelweiss (36%)
  2. The centre Piece is to be presented with a moulded flavoured ganache petit fours , Pate de fruits ( using Capfruit Puree's) and Florentine Biscuits ( chocolate coated ) making 18 of each in total - 12 to be presented and 6 to the guests.

NOTE - The Only Chocolate to be used in the final is Felchlin and the fruit puree is Capfruit

For the costing exercise you will be using a 68% GP and 20% VAT.  

Finalists will be required to prepare and present their dishes within a 4 hour time-scale.

The Patisserie items may be presented in any order when ready to serve.

Finalists must supply all their own ingredients, equipment and presentation plates, menu and presentation documents and folder for the judges.

Felchlin chocolate will be supplied to finalists, both for the final and for practice and must be the only chocolate used for further information please contact Esther on

Lecturers/mentors/head chefs/ head pastry chefs - may be allowed to help set up and clear down but will not be present during the competition.

There will be 6 entrants invited to compete at the final.


All semi finalists and finalists are allowed to turn up a least one hour before start time to get prepared and have ingredients checked.

The Judge’s briefing will be 15 minutes before the start - all semi finalists and finalists will start together.

Start time 2pm.


There is to be no peeling of fruits, vegetables etc during the competition -please make sure that competitors have prepared all that is needed beforehand (Only what is allowed) for some recipes, competitors will not be able to produce everything in the allocated 4 hours. Please be advised, judges may ask you to fully explain the process you used for your preparation and to give a practical explanation.
The only pre preparation which can be produced beforehand is:

  • Peeled fruit/vegetables but not cut
  • Ingredients weighed out/measured
  • Basic marinades
  • Filo pastry/not short or sweet pastry (puff pastry can be brought - but the dough must be made in the competition demonstrating 2 full turns (either single or double) - same with any fermented product
  • Dehydrated/dried fruits can be made before - preparation/process during the 3.5 hours
  • Sugar stocks/sugar blocks (for pulling)

Praline (praline must be made in the 4 hours)

Ice-cream and sorbets - All ice-creams and sorbets must be made during the competition (including bases)

Points will be deducted for excessive amounts of mis-en-place.

Judging Criteria
  • Flavour 30%
  • Presentation 25%
  • Innovation 15 %
  • Hygiene 10%
  • Working Method 20%

A Maximum of 10 points for each will be deducted for wastage and timings. Only judges and competitors may taste the products and final dishes

The Judges

  • Ross Sneddon,
  • Benoit Blin
  • Mick Burke
  • Mark Poynton,
  • Jerome Dreux
  • Liam Grimes



Before the winner is announced - each competitor will be given individual feedback from the judges - with their presentation folders (lecturers/mentors/head pastry chefs/head chefs may attend - but not interact) - There will be NO feedback from the initial competition entries.


1st Prize: The David Lyell Scholarship

Winning package includes:

  • A trip (for 1 x person) to Felchlin in Switzerland, to attend their brand new Condirama course, to be taken between July and November 2020
  • Engraved silver salver
  • £250 cash prize
  • A Leather Chefi Knife case

All finalists will receive a prize, including cash prizes for runners up:

  • 2nd place cash prize £150
  • 3rd place cash prize £10

Trophies and prizes will be presented by David Bentley and George McIvor from 7pm - with a Live canapé reception from Seymour Millington, Alan Paton, Nick Claxton-Webb and the Students from Milton Keynes College.

Note - A Massive thank you to everybody that has supported / given advice and direction to the development of this Year's Competition - and to Inspire the next generation of Pastry Chefs Murray

In Memory Of David Lyell, Founder And Chairman of Town & Country Fine Foods, who passed away In 2009 after a Courageous Battle Against Cancer - Pastry Was His Passion


No Events

2020 Entry Form

Young Pastry Chef of the Year 2020 – Entry Form

All entries to Shaune Hall before 4th February and the semi – finalists will be notified of entry to the semi finals by the 11th February – any queries contact a panel of industry experts will select the 12 semi – finalists.

call Murray Chapman on 0114 245 8696

By entering this competition all entrants agree that The Master Chefs of Great Britain reserves the right to use any material submitted, included but not limited to photographs, for any purpose connected with the competition.