Contestants announced for the World Chocolate Masters UK and Ireland competition

The four contestants competing for the coveted title of UK and Ireland Chocolate Master are Alistair Birt, head chocolatier at William Curley; Mary Reid, pastry lecturer at Galway-Mayo Institute of Technology; Norma Kelly, pastry lecturer at Dublin Institute of Technology and Richie Heppell, head chef at RAF Leuchars.

They will be competing for the UK and Ireland national pre selection at Westminster Kingsway College, London on February, 18, 2015. Whoever wins this not only earns the title UK and Irish Chocolate Master but also has the chance to represent their country at the 2015 grand international final in Paris.

Alistair fell in love with all things sweet and chocolate while studying at university. He has been at William Curley for over five years, responsible for all production, and has competed in competitions such as the last UK World Chocolate Masters selection, where he came second, and won the awards for Best Showpiece and Best Cake.

Mary has lectured at Galway-Mayo Institute of Technology since 1995, and coached several of the most sought after pastry chefs in Ireland to national and international competition success. Mary is also a judge at competitions such as the Mondial des Arts Sucrés held in Paris.

Richie is head chef in the Officers Mess at RAF Leuchars and has  been a chef in the RAF for 17 years, cooking in a wide variety of kitchens from the Falklands Islands and Saudi Arabia to banquets for Her Majesty the Queen. He also recently started an online shop called Heppell’s, where he sells handmade artisan chocolates and gifts. He won third place in the last World Chocolate Masters UK Final.

Norma is a Lecturer in Pastry at the Dublin Institute of Technology. She holds a degree in Culinary Arts and a Masters in Food Product Development and Culinary Innovation, both from D.I.T. She has competed in many culinary competitions both nationally and internationally as a student and continues to do so as a lecturer.

The contest is run by gourmet chocolate brand Cacao Barry, part of the Barry Callebaut group and is dedicated to the creative use of chocolate. New for this year is the theme “Inspiration from Nature”, where competitors will have to play around with colours, shapes, scents and textures to evoke nature.

Each contestant will make one chocolate showpiece and one moulded praline. Also new this year is this “Patisserie of the day” assignment, which will be prepared with daily fresh ingredients, and the “Chocolate to go” task, in which participants will create a chocolate snack concept.

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