The finalists are:
- Howing Lai (Café Royal Hotel, London)
- Biju Joshwa (London Marriott County Hall)
- Zac Dearden (Design House Restaurant, Halifax)
- Andrew Saupe (Combined Services Culinary Arts Team, Winchester)
- Paul O’Malley (Culcreuch Castle, Fintry, Scotland)
- Louise Jayne Rigden (Royal Opera House - Company of Cooks)
They will participate in a live cook-off on 25 September in front of judges Ruth Hinks (UK World Chocolate Master), Cherish Finden (The Langham), Joe Lutrario (Restaurant Magazine), Sheila Eggleston (Stockpot Magazine) and Julia Jones (head of marketing, Mövenpick).
The judging criteria include innovation, well-matched flavours, demonstration of culinary skills and artistic merit, as well as suitability for serving in top restaurants and hotels.
Hinks said: “With so many exciting recipes to choose from, it was really difficult to narrow the entries down to just six finalists. For me, recipes that shone were not only visually appealing, they showcased the entrant’s ability to pair flavours, use their imagination and integrate Mövenpick ice cream or sorbet effectively within their dish.
“I personally think all six chefs are in a strong position of winning the competition, so it’s definitely set to be an exciting final.”
The winner of the competition will receive a luxury two-day spa break in Edinburgh, along with a one-on-one chocolate showpiece course with Hinks at the Cocoa Black Chocolate & Pastry School in Peebles. Two runners-up will also win a course at Hinks’s school and an overnight stay in Edinburgh.