Finalists Announced for the Sixth Annual Student Pastry Chef of the Year

The sixth edition of the prestigious Student Pastry Chef of the Year competition is set to be a landmark event. Following a rigorous selection process that saw entries from across the UK, we are delighted to officially reveal a formidable all-female line-up for the 2026 grand final.

This year’s selection highlights the incredible calibre of female talent currently emerging from across the country. These eight students will go head-to-head on Tuesday 12th May 2026 at West London College, where they will look to join the elite ranks of past winners.

Each finalist will be tasked with preparing 7 identical plated choux desserts and a chocolate snack bar containing 2 distinct fillings. The challenge demands not only technical precision but also a high degree of creativity, storytelling, and flavour balance.

The 2026 Finalists:

Abigail Caffrey – Halesowen College
Aliyah Brown – Exeter College
Amelia Wood – Exeter College
Amy Clarke – Loughborough College
Katie Burke – Exeter College
Kayla Thomas – Coleg Cymoedd
Mya Simmonds – Westminster Kingsway
Summer Denning – Exeter College

Franciane Tartari – Joint Head Judge and International Pastry Consultant said:

“This year’s standard reflects more than talent – it shows a generation of chefs who are developing both technical precision and a strong sense of identity. An all-female final is a powerful reflection of how our industry is evolving.

These finalists have proven they can execute at a high level, but what will set them apart now is their ability to bring personality, clarity, and confidence to the plate.

My advice: trust your preparation but lead with who you are. Because in the end, we are not just judging dishes – we are recognising the chefs who will shape the future of our craft.”

Martin Chiffers – Joint Head Judge and International Pastry Consultant said:

“We’ve seen some incredible talent over the last six years, and this year is no different. This grand finale is a testament to the hard work these students and their lecturers have put in. We aren’t just looking for a good dessert; we’re looking for professional execution and innovation. I’m looking forward to seeing how they handle the pressure of the kitchen and, of course, tasting what I’m sure will be some incredible pastry work.”

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