Bachmann's apprentice Anabelle Wilson has won the UK Young Pastry Chef of the Year Award.
Wilson secured first place in a unanimous decision by the judges, and at 17 years old was the youngest of five to make it through to the final.
She wowed the judges with her almond and amaretto soufflé, served with raspberry compote flavoured with framboise and kirsch, and a dark chocolate and orange delice, served with orange cream and ginger snap thins.
The open competition was organised by the Master Chefs of Great Britain and required finalists to present two desserts from scratch within two hours, incorporating both Barry Callebaut chocolate and Gourmet Classic liqueurs.
The judges praised her efficient working methods and deemed the flavour of her desserts to be "absolutely exceptional".
Wilson said: "This was my first professional competition so I was very nervous. However, I really enjoyed the whole experience and learnt a tremendous amount. I am absolutely overwhelmed to be picking up the David Lyell Scholarship award."
Her mentor, Bachmann's head pastry chef Gregory Cadoni, said he was delighted with her success. "Although Anabelle only joined us as a full-time apprentice six months ago, she quickly started to deliver on the early promise she showed during work experience and we felt she was ready to take on the professional rigours of the competition," he said.
"I am really proud of her - she prepared meticulously for this competition while working hard with the rest of the Bachmann's brigade in the busy run-up to Easter, and thoroughly deserves her success."
Thames-Ditton based Bachmann's has a strong reputation for its apprenticeship scheme within the industry, working with leading catering colleges in the South East to recruit the best young talent onto its team.
Managing director Chris Bachmann said: "To maintain our standards of excellence we invest in the continued professional development of all our team. In the last two years, members of our brigade have won two national young chef awards, and Anabelle's success cements our reputation as one of the UK's best establishments to learn the skills of patisserie and chocolaterie."
Wilson, who is a student at Thames Valley University, was presented with the David Lyell Trophy and an engraved commemorative plate at the Master Chefs Dinner. She won a week stage with chocolatier Willliam Curley, and will travel to the World Chocolate Masters 2011 in Paris courtesy of Barry Callebaut.
By Gemma Rowbotham
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