24.11.25
Allan Reeder is thrilled to announce its sponsorship of the exciting Dessert of the Year (DOTY) competition, which will be held at the International Salon Culinaire, taking place on Tuesday, 31st March 2026.
Run by the Association of Pastry Chefs (APC), this exciting event will showcase the creativity and technical skill of pastry chefs from across the hospitality industry.
The Dessert of the Year competition is a true test of talent, challenging competitors to design and present two identical plated desserts suitable for fine dining, all within a 60-minute timeframe. Judges will be looking for a focus on flavour and textures, and visually stunning presentation, alongside a strong commitment to sustainability and waste reduction.
Initial paper judging will take place and then eight finalists will be announced on or around Friday 13th February 2026.
As part of the brief, entrants must incorporate at least one Allan Reeder product into their dish along with ingredients from the other event sponsors, Ponthier and Barry Callebaut.
Chefs can choose from:
• Whipping Cream from Cotteswold Dairy
• Unsalted Butter from Wyke Farm
• Mascarpone Cheese from BV Dairy
• Rich Yolk Free-Range Eggs from St Ewe
• Organic Block from Naturli (A plant-based butter alternative)
• Creamy Oat Fraiche from Oatly (Plant-Based)
Heidi Reeder, director at Allan Reeder, commented: “We’re thrilled to sponsor Dessert of the Year at International Salon Culinaire. This competition celebrates the skill and passion of pastry chefs, and we’re proud to support their creativity with our range of high-quality dairy and plant-based products. We can’t wait to see the incredible desserts that will be crafted on the day.”
The DOTY competition is an opportunity for chefs to push boundaries, champion sustainability, and celebrate the artistry of pastry.
Think you have what it takes to create a showstopper? Find out more on the International Salon Culinaire website.
