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News - Dessert of the year 2015

Won by Knut Harald Sordal, Idun industries, Norway.

 'A taste from the Fjords Norway'

Whipped milk chocolate & vanilla ganache, Satongo chocolate sponge, softened raspberries and blueberries, Raspberry balsamic sauce, Pistachio crumble, Raspberry jelly, Raspberry sorbet.


All photography by Martin Chiffers©
























The 2015 Association of Pastry Chefs Dessert Of The Year competition was held at The Salon Culinaire Live Theatre of The Hospitality show in January 2015!!!  This is of course slightly less than a year since DOTY 2014, but it gave us a chance to hold the competition outside of London for the first time ever!


What is Dessert of the year?
All entrants must submit designs for an original plated dessert for fine dining service before the closing date. As is the case since 2014, all designs include an ingredient from Callebaut and serviceware from Continental Chef Supplies. Finalists were required to attend at The Hospitality Show to prepare 2 portions of their dessert from scratch within 1 hour 45 mins. See our “How to enter” page for full details


This was the 22nd Dessert of the year competition! Many of the biggest names in the business have competed with us. Previous winners include Nick Patterson, William Curley, Cherish Finden, and Ross Sneddon to name a few! See our “Alumni” page for the full list.


Key dates for the 2016 compeition!

The  2016 final will be held at Excel, London in the live theatre of Hotelympia, Le Salon Culinaire International de Londres!


You will find us listed in the live theatre schedule when it is published in late autumn.


As was the case in 2015

Moving to The Salon Culinaire has prompted us to make some changes to the rules

New time allowance - The competition is now only 1hr 45mins long.

Mis-en-place allowance changed - See the rules for allowable preparation.

Only 2 plates required to be presented (not 4 as previous years)

Competitors to supply all raws.

Competitors must use an item from each sponsor (See Sponsors page)

See Rules section for full details.


How do I apply?

Make sure you read our checklist on the “How to enter” page!

Application should be made online through The Hotelympia website


Please make sure you check out the “How to enter” page to make sure you have all the necessary information to hand before you start your application.


As always, The Association will paper judge ALL entries BLIND in order to select 10 finalists. It is vital that you comply with the entry requirements to ensure your entry can be judged fairly.


APC Members pay no application charge

Any APC member will have their DOTY entry fee paid for by the APC - Just write your membership number in the payment details area.

This is a good way to get free entry to the competition!

Looking at it another way, you can get your APC member ship for almost half price- or  just £2 if you are a junior member!!!


If you choose to join the APC at any time before submitting your application we will be able to honour this deal.

Dessert of the year 2015 winner

Knut Harald Sordal with The Nadell Trophy