Jamie Houghton wins the 2017 UK Pastry Open

1 / 4
Jamie Houghton wins the 2017 UK Pastry Open
UK Pastry Club

UK Pastry Club

Standard Supplier 3rd October 2017
UK Pastry Club

UK Pastry Club

Standard Supplier Follow

Jamie Houghton wins the 2017 UK Pastry Open

25 year old Jamie Houghton, a pastry chef at Le Manoir Aux Quat'Saisons has been crowned the overall winner of the 2017 UK Pastry Open.

Houghton was also awarded the prize for Best Sugar Piece and Best Tasting Entremet.

Over the course of 6 hours, Houghton and 8 other competitors created 5 plated desserts of their own creation and to match their chosen theme for the competition and their choice of either:

A Valrhona Chocolate sculpture and two 8 portion fruit entremets using Les Vergers Boiron fruit purée (one for display and one for tasting). The display must measure 125cm tall, with a 60x40cm base. It must include 1 original chocolate flower, as well as 20% modelling. A maximum of 50% cast chocolate is allowed.

OR A sugar sculpture and two Valrhona chocolate entremets (one for display and one for tasting). The display must be 125cm tall, with a 60x40cm base. This must include 30% pulled sugar with at least a rose flower, some ribbon, plus 20% of blown sugar.

OR An ice sculpture and two frozen entremets using Les Vergers Boiron fruit purées (one for display and one for tasting). The display must be made from 2 blocks of ice and once finished, must be 160cm tall.

Houghton showcased a ‘Flight’ theme, with a distinctive red sugar biplane, a Valrhona chocolate entremet, complete with moving propeller, and an orange domed plated dessert.

The win instantly places Houghton as one of the three pastry chefs that will go on to represent the UK at the 30th World Pastry Cup in Lyon in 2019, where 22 countries will compete to win.

He also receives a 3 day course at the Chicago School of Pastry, a 3 day sugar showpiece class with Emmanuel Forcone, a Classic Fine Foods pastry chef hamper, as well as 8 Grands Crus bars of Valrhona chocolate, the Valrhona Chocolate Encyclopedia and a bag of Guanaja couverture.

After the result was announced, Houghton said: “It will be a true honour to represent my country in such a prestigious competition that is the Coupe du Monde.

I believe that the Coupe du Monde gives the Pastry profession a better visibility and makes it more accessible to the public, while giving the pastry chefs an occasion to showcase their talents. It is also interesting to see how versatile chocolate, sugar or ice can be.”

comments

There are no comments yet.

You could be commenting on this if you had an account! Click here to sign up.
In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

Create post