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Championing culinary excellence

Championing culinary excellence


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Henley Bridge is proud to support and nurture talent in the catering sector, and we love nothing more than seeing chefs creating fabulous dishes with our products. 

Last month, we sponsored the plated dessert competition at Salon Culinaire, which was part of the Hotel, Restaurant & Catering Show at ExCel London. 

The industry-leading show showcases the UK’s top culinary talents and features over 100 competitions in its Live Theatre. 

The Plated Dessert competition required competitors to create a hot or cold plated dessert for two covers, using at least one of our fabulous ingredients from the following list: 

deZaan cocoa powder 

Grandes Distilleries Peureux spirits and liqueurs 

Boiron fruit puree

Belcolade chocolate 

Republica del Cacao chocolate 

The worthy winner was Rocio Lartigue, Pastry Junior Sous Chef, at the five-star Rosewood Hotel in Covent Garden, London. Her delicious dessert -titled Strawberry Sensation – featured Boiron strawberry fruit puree and Sosa gelcrem. 

She was presented with the gold award and ‘Best in Class’ by Chef Ambassador Monica Galetti and Chair of Judges Stephen Scuffell (pictured). 

Tracey Hughes, Managing Director of Henley Bridge, said: “Congratulations to Rocio on her competition-winning dessert and very well done to all of the competitors. It was an incredibly high standard and everyone should feel very proud of their achievements. 

“As a company we are thrilled to partner with the Salon Culinaire to support and promote these talented chefs and look forward to seeing how their careers progress further.”

Tim Fisher, of Tim’s Pastry Club; Sage Good, of the Stafford Hotel; and the Royal Air Force’s Jack Phillips all won bronze awards. 

Merit awards were presented to Adam Windsor, Lifetime Training; Simon Merton, Chartwells; Emily Clews, Vacherin; Flore Kubaku, Lexington; and Namita Mukhia, of Hilton London Bankside. Rishi Chaudhary, of Inn the Park, was given a participation award. 

Recipe, strawberry sensation, courtesy of Rocio Lartigue, Pastry Junior Sous Chef.

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