British team still buoyant after first appearance at World Pastry Cup

The first British team to compete at the Coupe du Monde de la Patisserie, the World Pastry Cup 2001, which took place in Lyon at the end of last month, returned with mixed fortunes. While the USA and Japan took top honours, finishing first and second respectively, Britain finished 11th out of 16 nations.

Nevertheless, the British team, which comprised William Curley of recently launched supply company Patisserie One in Hinckley, Leicestershire, Staplehurst-based ice-carver Jonathon Lloyd, and Alan Watley, pastry chef-lecturer at Brooklands College, Weybridge, Surrey, was praised by chairman of the judges Michel Roux, chef-patron of the Waterside Inn in Bray, Berkshire, for its ice centrepiece and plated desserts, which were awarded some of the highest marks in their categories.

"I was very impressed by their performance, particularly the ice carving and the plated desserts," commented Roux. "Experience and knowledge at this event are vital. Now it gives Britain a platform to work on."

In total, competitors were required to produce a chocolate, sugar and ice centrepiece, three chocolate entremets, three iced gateaux and 20 plated desserts. All items had to be prepared from scratch in less than nine hours.

"This was always going to be a baptism of fire for us, but I've no doubt we could go on to win it one day," said team member Lloyd.

Curley added that the British team competed on a shoestring budget compared with many of the other competing nations, but he was grateful for the support given to the team by chocolate distributors Alan Porter of Norwood House in Boroughbridge, Yorkshire, and Simon Yorke of the Huge Cheese Company, London.