Alistair Birt wins the World Chocolate Masters final

Alistair Birt, the head chocolatier from William Curley has been crowned the winner of the UK and Ireland pre-selection of World Chocolate Masters after a day of intense competition around the theme “Inspiration from Nature”.

Alistair beat off stiff competition from the UK and Irelands finest chocolatiers, patissiers and chefs to secure his place in the World Chocolate Masters Finals in Paris in October 2015, and represent the UK and Ireland at the international competition dedicated solely to the art of chocolate.

The World Chocolate Masters demands from competitors huge amounts of concentration, nerve and expertise during the day long competition, as each is required to create one chocolate showpiece, one moulded praline, and a patisserie of the day. A new addition for this year is ‘Chocolate to Go’ where the contestants have to create a grab and go complete concept, to include the snack as well as the packaging.

Gary Hunter, head of the jury said: “Alistair is truly a worthy winner of the title. It was a tremendous achievement and today we have taken another monumental step in the history of the UK and Irish pre-selection of World Chocolate Masters.

“Alistair is going to take the challenge and follow on from Mark Tilling, John Costello and Ruth Hinks in representing the UK and Ireland at the World Chocolate Masters Final and it is a very inspiring place to be.”

Robert Harrison, Sales Director, UK and Ireland, Barry Callebaut said: “Thank you to all the competitors who participated in the competition today and particular congratulations to Alistair Birt for a truly inspiring performance. He is a very worthy winner and we look forward to him being a great champion for the UK and Ireland at the world final in October.”

Runner up in the competition was Richie Heppell, head chef at Royal Air Force Officers Mess at RAF Leuchars and the other two finalists of the UK and Irish Chocolate Masters were Mary Reid, pastry lecturer at Galway-Mayo Institute of Technology, and Norma Kelly, pastry lecturer  at Dublin Institute of Technology.

The underpinning theme of the national final was “Inspiration from Nature”; using Cacao Barrys finest gourmet chocolate, the finalists had to interpret the World Chocolate Masters brief into every one of their creations.

“Inspiration from Nature” is also the new theme for the World Chocolate Masters final taking place in Paris in October 2105.

Watch our video with Alistair below: