The 21-year-old demi chef de partie presented an outstanding menu to the acclaimed judging panel, which this year including Ross Sneddon, Benoit Blin, Mick Burke, Liam Grimes, Mark Poynton and Jerome Dreux, during the final that took place at the Claire Clark Academy at Milton Keynes College.

Finalists had to produce a plated restaurant dessert, an 18cm high chocolate egg, 18 moulded praline and 10 pâté de fruit. Piveteau’s winning entry was a mandarin and chocolate-based dessert, chocolate Easter egg, using Felchlin chocolate set with a chocolate ribbon and garnish, presented with a moulded praline flavoured ganache, petit fours and a pâté de fruit.

As well as winning the Young Pastry Chef 2019 title, with the support of Town & Country Fine Foods, his prize includes a visit to the Felchlin Condirama in Switzerland to attend its in-depth training course as well as £250, an engraved silver salver and a Chefi knife case.

On winning, Piveteau said: “I am really honoured to have won this prestigious award. I am looking forward to going to Switzerland and working with the talented chocolatiers of Felchlin.”

Anthony Marshall, executive chef at London Hilton on Park Lane, added: “It is a marvellous achievement for Julien at this early age in his life to have won such a prestigious award, I cannot put into words how excited we were when we found out the result.

“I think it is very important that young people enter competitions because you learn so much from others and it is a wonderful way of networking.”

Runners up were Ance Kristone from Glasgow College in second place and Jess Rawlins from Ashridge Estate / West Hertfordshire College in third place. Winner of the Inspirational use of The Living ingredient competition, sponsored by Koppert Cress, was Chahna Davies from the Mosimann Club, who won a two-day trip to the company’s HQ in the Netherlands, including “A Cressperience” with 14 tasting dishes and a tour of the greenhouse.

Murray Chapman from the Master Chefs of Great Britain said: “Planning and executing the competition at the Claire Clark Academy at MK College has been a fantastic experience which will hopefully inspire many more young pastry chefs of the future. One of the main reasons for holding the final in Milton Keynes were the fantastic facilities available to chefs and supporters who were able to see precisely what contestants were doing and to taste their wonderful creations at the end. Congratulations to Julien who is a worthy winner.”

The Master Chefs of Great Britain’s annual Young Pastry Chef of the Year competition is open to pastry chefs under the age of 23 who are actively working in a hotel or restaurant kitchen, banqueting or within any corporate or event catering environment, or a college student.

The finalists were:

Julien Piveteau – London Hilton Park Lane

Ance Kristone – Glasgow College

Jess Rawlins – Ashridge Estate / West Hertfordshire College

Chahna Davies – Mosimann Club

Chloe Hammond – Claire Clark Academy / Milton Keynes College

Fiona Bailey – Orchard House Patisserie