Michael Caines Academy Claims Top Honours at National Pastry Final
The sixth annual Chefs’ Forum Student Pastry Chef of the Year competition showcased the very best emerging pastry talent from colleges across the UK, with an exceptionally high standard that left judges incredibly impressed by the creativity, technical precision and flavour combinations presented throughout the final.
Hosted at West London College in London, the prestigious final brought together eight outstanding finalists who competed for the coveted title by producing innovative chocolate bars alongside refined choux pastry creations.
After an intense day of judging, Amelia Wood from Michael Caines Academy at Exeter College was crowned Student Pastry Chef of the Year 2026 with her stunning and exquisite creations: Chilli and Dark Chocolate, Mango Ganache, Lime Gel Chocolate Snack Bars alongside White Chocolate and Passion Fruit Choux Buns, Mini Pistachio Choux Buns, and Frosted Pistachios.
The judges praised Amelia’s balance of flavour, technical execution and elegant presentation, highlighting the competition as one of the most important platforms in the UK for nurturing future pastry talent.
Bake Off: The Professionals Judge Benoit Blin said:
“This competition has become one of the most exciting showcases of young pastry talent in the country. Every year the standard rises, and this year was no exception. The creativity and technical ability these students demonstrated were extraordinary.”
Head Judge and President of the UK Pastry Team, Martin Chiffers, commented:
“Congratulations to all the students who entered this year’s competition, and especially the 8 finalists. The standard, creativity, and effort throughout was wonderful to see. This year’s tasks challenged the students to create a contemporary plated dessert with choux pastry as the hero element, alongside a moulded chocolate bar featuring different textures and flavours. Both tasks required creativity, precision, organisation, and strong technical understanding. What I always enjoy most with competitions like this is seeing young chefs push themselves, grow in confidence, and learn from the experience. It’s not just about winning, it’s about taking part, meeting people within the industry, learning along the way, and challenging yourself to improve.
To next year’s candidates; don’t be afraid to enter! These opportunities can open doors, build confidence, and help shape your future within our industry. Thank you to my fellow judges, The Chefs’ Forum, sponsors, colleges, and lecturers for all the hard work and support behind the scenes in making the competition possible.”
Joint Head Judge and International Pastry Judge, Franciane Tartari added:
“The future of pastry is built on education, mentorship and meaningful opportunities such as this. Competitions play a fundamental role in shaping the next generation of pastry professionals, creating an environment in which young chefs are challenged to develop not only technical excellence but also discipline, resilience, creativity and precision under pressure. Supporting emerging talent is not optional for our industry; it is essential. The finalists demonstrated genuine passion, remarkable innovation and an impressive level of commitment throughout the competition, reflecting a very promising future for pastry.”
Speaking after her win, Amelia Wood said: “I was genuinely so surprised to win today. The standard was incredibly high, and every finalist produced amazing work. Preparing for the final was definitely challenging, as I was also balancing my final assessments at college, so there were many late nights practising and refining my dishes. I’m absolutely delighted to have won, and congratulations to everyone who made the final today, because the talent on display was outstanding.”
Second place was Aliyah Brown, also from Exeter College and third place was Abigail Caffrey from Halesowen College. Also competing in this year’s final were Katie Burke and Summer Denning from Exeter College, Amy Clarke from Loughborough College, Kayla Thomas from Coleg Cymoedd and Mya Simmons from Capital City College.
A special highlight of the awards ceremony was the presentation of the beautiful hand-painted trophy plate to the winner, Amelia Wood, produced by Villeroy & Boch, which provided a fitting tribute to the artistry and craftsmanship celebrated throughout the competition.
A delicious BBQ lunch was prepared and served by the lecturers and Chefs’ Forum Academy students at West London College, who hosted this prestigious event for the sixth year running, special thanks to Delos Prawns, Ritter Fresh, First Choice Produce and Big K Charcoal for sponsoring this wonderful spread and Silverhand Estate providing a delicious Silver Reign Rosé as a welcome drink.
Organisers also extended huge thanks to all sponsors and partners whose support made the competition possible, including Pure Ionic Water, MDCV UK, Waring Commercial, Pastry Gelato Equipment, Kentaur UK, Victorinox, First Choice Produce, MCS Technical Products, Ritter Courivaud, Allens Catering Equipment and Style Bread.
The Chefs’ Forum would also like to thank Pure Ionic Water for keeping both judges and finalists hydrated and focused throughout the day, proving that Pure Ionic Water supports performance from elite sport right through to elite pastry chefs.
The Student Pastry Chef of the Year competition continues to cement its reputation as one of the UK’s leading platforms for identifying and supporting the next generation of pastry professionals.
For more information on Student Pastry Chef of the Year 2027 CLICK HERE
