Mövenpick ice cream crowns Louise Rigden Gourmet Dessert Chef of the Year 2014

Following an exhilarating live cook-off, Mövenpick ice cream announced the winner of its annual

Gourmet Dessert Chef of the Year competition as Louise Rigden from the Royal Opera House. Louise

battled it out against five other finalists during the final in London on Sunday, September 28.

She impressed the panel of esteemed judges with

her textured manjari chocolate dessert, brought to

life with Mövenpick raspberry sorbet. Judges

included Ruth Hinks, UK World Chocolate Master,

Cherish Finden, head pastry chef at The Langham

and Tim Futter, Mövenpick ice cream consultant

development chef. They all praised Louise for her

artistic merit and innovative use of Mövenpick ice

cream, which led to her victory as this year’s

champion. Louise will receive a luxury two-day spa

break in Edinburgh, along with an exclusive, one-on-one chocolate showpiece course with Ruth

Hinks at her Cocoa Black Chocolate and Pastry School in Peebles.

Louise said: “I feel so proud to have won this year’s Mövenpick Gourmet Dessert Chef of the Year

competition. I worked hard to make sure my dish incorporated well-balanced flavours and textures,

so am delighted the judges felt I achieved this. The Mövenpick raspberry sorbet was a perfect

accompaniment to the dish, due to its strong consistency and intense flavour that paired

wonderfully with the chocolate.”

Runners up Biju Joshwa from London Marriott Country Hall

and Zac Dearden from the Design House Restaurant in Halifax

were also praised for the taste and presentation of their

creations – raspberry and fennel, using Mövenpick raspberry

sorbet, and carrot cake with white chocolate and Mövenpick

Cinnamon ice cream. Both chefs will also head to Ruth’s acclaimed school.

Ruth explained: “Today’s competition was all about flavour. The standard was incredibly high and

everyone did a fantastic job, but for me chocolate and raspberry is always a winner! I can’t wait to

welcome Louise, Biju and Zac at Cocoa Black soon – it will be a joy to have such talented chefs at the

school”.

Cherish Finden added: “The standard this year was higher than ever before, so judging the

competition was not only incredibly exciting, it was also very hard! The winning dish was beautiful to

look at and displayed so much precision – I could have demolished plate after plate”.

By Jenny Williams