Dessert Chef of the Year 2026

Competition Details

The Competitor

This competition is open to exceptional pastry chefs with a clear passion for their craft and a strong professional reputation within the industry.

Applicants must:

• Have a minimum of five years’ professional experience

• Be currently working, or have worked, within a kitchen pastry department or retail pastry environment

• Demonstrate exceptional technical skill, creativity and knowledge appropriate to national competition level

The Competition

Finalists will have two hours to prepare four identical plated desserts, using:

• Callebaut chocolate (from the specified range)

• The Macallan 12-year-old whisky, which must be used as an integral ingredient

Additional ingredients may be used at the competitor’s discretion.

Key requirements:

• All four desserts must be identical

• No pre-made elements may be brought into the competition

• Ingredients may be pre-weighed

• Competitors must work entirely within the allotted time

Further details:

• All finalists will be presented with an official Master Chefs of Great Britain jacket and apron

• Competitors must bring all ingredients, equipment and serving plates

• Loughborough College will provide standard cooking equipment (full details to follow)

• Competitors may bring one commis or companion to assist with set-up, fetching and carrying only
  They must not take part in any aspect of the competition

Specified Chocolate Selection

Competitors must choose from the following Callebaut chocolates:

• Callebaut Signature Dark Origin Chocolate – Zestina Madagascar

• Callebaut Ruby Chocolate RB2

• Callebaut Caramel Chocolate Gold

Samples can be provided.

How to Enter

Entry to be submitted via the form below.

To include a short and up-to-date CV.

There must be a clear and concise recipe submitted along with a photograph of the dessert.

You will be asked for your inspiration for the dessert and have an opportunity to provide details of any mentoring you have had.