Sarah Frankland wins inaugural Mövenpick Gourmet Dessert Chef of the Year

13 July 2012 by
Sarah Frankland wins inaugural Mövenpick Gourmet Dessert Chef of the Year

Sarah Frankland (pictured), head pâtissier at William Curley, has been announced as the winner of the inaugural Mövenpick Gourmet Dessert Chef of the Year competition.

Inspired by Mövenpick Ice Cream's Hazelnut flavour, the dessert - Poached apple cannelloni centred with a jasmine mousse topped on a chocolate sable breton, served with Mövenpick Hazelnut Ice Cream, blackberry sauce, fresh blackberries, apple foam, poached apple, jasmine flowers and apple blossom (pictured below) - was praised by the judges for its innovative use of ingredients, flavour combination and elegant presentation.

"A well deserved congratulations to Sarah, whose winning dish clearly shows the potential for desserts as an opportunity for chefs to demonstrate their passion and flair. This competition should act as an inspiration for chefs to put desserts back on the menu and encourage a revival of a course that is so often seen as an afterthought rather than what could be the icing on the cake of a top class meal." said judge Allan Pickett.

Julia Jones, head of customer marketing at Mövenpick Ice Cream, agreed with Pickett's comments, adding: "With figures showing that 80%* of restaurant orders do not include a dessert, it's encouraging to see such an inspired approach from all the finalists to a course that so many customers are failing to order.

"The standard displayed by all our finalists was truly impressive and selecting a winner wasn't easy! The competition has been an excellent showcase for the talent our hospitality industry has to offer and all six finalists should be very proud of their achievement. We're already looking forward to what entrants will come up with next year."

Sarah Frankland
Sarah Frankland
In addition to her accolade, Sarah has won a luxury weekend for two to the home of Mövenpick Ice Cream in Switzerland.

"I was running on adrenaline to get everything done within the hour, but it was a great experience. I'm so excited to have won and to have been part of something that raises the profile of desserts" said Frankland.

Javier Millet, Lexington Catering, and Emmanuel Bonneau, London Hilton Park Lane, were named runners-up in this year's competition. Both will attend a pâtisserie & desserts day-course at Le Manoir Aux Quat'Saisons as their prize, while all six finalists receive free Craft Guild of Chefs membership for one year.

The winner, runners-up and winning recipe can be viewed on the competition website at

*Source: 1 NPD CREST, YE Dec 2011

By Lisa Jenkins

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