As the deadline for entries fast approaches, Chef Allan Pickett is urging the industry to get behind the inaugural Mövenpick Gourmet Dessert Chef of the Year competition in a bid to see more creativity and imagination brought to dessert menus across the country.

Figures show that a staggering 80% of restaurant orders do not include a dessert, marking a significant missed opportunity for the hospitality sector and a real need for the industry to work together to put desserts back on the menu.

With a closing date of 1 May for recipes and photos, the Mövenpick Gourmet Dessert Chef of the Year competition has been launched in partnership with the Craft Guild of Chefs and is a chance for chefs to realise the creative potential of desserts, which can add real value to menus.

Head Chef of Plateau in Canary Wharf, Pickett will join the judging panel which is made up of chefs Matt Owens and Christopher Basten, Stockpot editor Sheila Egglestone and Mövenpick Ice Cream Head of Customer Marketing, Julia Jones.

 “Having competed in a number of industry competitions myself, I think they offer an excellent opportunity for chefs to raise their bar and use their skills to create something truly original.  I’m sure entrants will be inspired by Mövenpick’s flavours and I’m excited to see what the finalists come up with,” said Pickett.

 “The competition is also a reminder to restaurants, pubs and hotels, of the importance of a creative and interesting dessert selection, which can add a significant amount to their bottom line.”

Challenging professional chefs to design a unique new dessert using Mövenpick’s gourmet flavours, recipes and accompanying photos uploaded onto the dedicated microsite at www.moevenpick-icecreamcompetition.co.uk before the deadline will be put forward to judges as they prepare their shortlist of finalists.  Successful entrants will show their skills in a live cook-off in a bid to win a luxury weekend for two to the home of Mövenpick Ice Cream in Switzerland, with two lucky runners up joining a Patisserie & Desserts day course at Le Manoir Aux Quat’Saisons.