![2015 Winner Biju Joshwa and Head Judge Will Torrent[4][1][1]](http://features.thestaffcanteen.com/wp-content/uploads/2015/06/2015-Winner-Biju-Joshwa-and-Head-Judge-Will-Torrent411.jpg)
![Biju Joshwa (London Marriott Country Hall Hotel)[4][1][1]](http://features.thestaffcanteen.com/wp-content/uploads/2015/06/Biju-Joshwa-London-Marriott-Country-Hall-Hotel411-683x1024.jpg)
He said of his win: “I strived to make my sundae as beautiful as possible, especially as we first taste with our eyes. Incorporating elements traditionally found in sundaes, such as brownie and compote, I aspired to make the perfect sundae from top to bottom.
“I’ve always loved the flavours of black forest and so paired Mövenpick Vanilla Brownie Ice Cream with cherries and Chantilly cream to resemble this. I really took on board the feedback from last year’s competition, so I’m delighted to have finally won the title of Gourmet Dessert Chef 2015."
Head Judge and Master of Ceremonies Will Torrent commented: "As a team of judges we were really impressed with how the finalists worked – all with big smiles on their faces. But for us, it was Biju who delivered the winning smile. The innovative presentation of his Black Forest Sundae showcased Mövenpick Ice Cream as the true hero and was a delicious, perfectly portioned pud."
Runner-up Zac Dearden of The Woolly Sheep Inn, Skipton was also praised by the judges for his creation of Mövenpick Espresso Croquant and Vanilla Brownie Deconstructed Sundae, with caramelised banana, hazelnut muffin and white chocolate. Dearden will be awarded with an overnight stay at a 4* London Hotel with VIP tickets to Taste of London and spending money. The other three finalists of the competition were Jonathan Los of Bishopstrow Hotel and Spa, Heather Gibson of Hilton Glasgow and Hannah Ward of Whisk and Spoon Catering. 
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.
