Mövenpick Ice Cream has launched its annual Gourmet Dessert Chef of the Year competition, which this year challenges professional chefs from across the country to create a contemporary twist on the classic ice cream sundae.
Now in its fourth year, the theme for this year gives chefs the opportunity to showcase their creative flair, whilst highlighting the luxurious, rich flavours of Mövenpick Ice Cream. Whether it’s the handcrafted caramel pieces in Caramelita, or the Chilean heritage raspberries that make up Raspberry & Strawberry Sorbet, there are a variety of delicious Mövenpick Ice Cream and Sorbet flavours from which to choose, all made using the finest, naturally-sourced ingredients.
Only five chefs will make the shortlist and go on to compete at the nail-biting live final, which will be held at the brand new Good Housekeeping Institute in Soho on Wednesday 3 June. On the night, each recipe will be scrutinised by the panel of judges, including Head Judge Will Torrent, Restaurant magazine Features Editor Joe Lutrario, Food and Drink Editor of Cost Sector Catering Sheila Eggleston, Mövenpick Ice Cream consultant chef Tim Futter, and Helen Wainwright, Senior Researcher and Food Specialist at Good Housekeeping.
The winner will have the opportunity to showcase their recipe at Taste of London this summer, as well as VIP tickets to the festival, a two night stay at a five star London hotel and spending money for their trip. The runner up will also be awarded VIP tickets to the festival and an overnight stay at a four star hotel.
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