Gourmet Dessert Chef of the Year

Biju Joshwa has been crowned Mövenpick Ice Cream’s 2015 Gourmet Dessert Chef of the Year, following an intense live final cook-off at The Good Housekeeping Institute in Soho yesterday. The final saw Biju battle it out against four other finalists, who each prepared their take on the classic ice cream sundae, producing some show-stopping results. Biju of London Marriott Country Hall Hotel wowed the judging panel with his Black Forest Sundae, a combination of Mövenpick Vanilla Brownie Ice Cream, fresh cherry compote, vanilla blondies, cherry foam and crème Chantilly. His innovative presentation and use of Mövenpick Ice Cream saw his sundae crowned as the winning dish by the panel which included pastry chef Will Torrent who was the Master of Ceremonies and Head Judge for the evening along with Joe Lutrario (Restaurant Magazine), Helen Wainwright (Good Housekeeping), Sheila Eggleston (Eat Out & Cost Sector Catering Magazines) and Harriet Morley (UK & Ireland Business Development Manager for Mövenpick Ice Cream) completing the panel. As part of his prize, Biju will showcase his winning sundae at the biggest UK food festival, Taste of London, later this month. In addition he will enjoy a three night stay at a 5* London hotel with VIP tickets to the foodie haven and spending money.

Biju Joshwa (London Marriott Country Hall Hotel)[4][1][1]

He said of his win: “I strived to make my sundae as beautiful as possible, especially as we first

Close Message - I might contribute in the future

I love what you do, let me contribute right now

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.

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.