Euro-Toques Ireland is proud to announce the launch of a new national competition celebrating the best emerging talent in pastry: the Rising Pastry Chef of the Year Competition 2025, presented by La Rousse Foods and supported by key industry mentors and partners.
This exciting new initiative shines a spotlight on the craft, creativity, and innovation of Ireland’s young pastry chefs, while championing Irish ingredients, seasonality, and the core values of the Euro-Toques community.
The overarching theme of the inaugural edition is “Classics Reimagined Using Irish Ingredients.” Rooted in the idea that the past informs the future, this theme challenges chefs to reimagine timeless desserts through the lens of Ireland’s seasonal larder. From heritage grains to native fruits, local butter to coastal salt, chefs are invited to honour classical foundations while showcasing how Irish ingredients can give them new life.
Inspired by Euro-Toques founder Myrtle Allen – who believed food should always reflect its time, place and people – the competition celebrates provenance and seasonality, without sacrificing creativity. This is not about replication, but reimagination: a celebration of tradition and a sense of place with a forward-thinking spirit.
“This competition is about more than patisserie,” said Conor Halpenny, Commissioner General of Euro-Toques Ireland. “It’s about nurturing emerging talent, celebrating the richness of Irish ingredients, and encouraging chefs to express their identity through their craft. We are proud to introduce this exciting new addition to the Euro-Toques Ireland calendar and to continue our mission of championing excellence and integrity in Irish food.”
The competition unfolds in four stages designed to nurture talent and engage a wide audience while fostering professional development. It begins in July with a social media call-out, inviting entrants to post an image or memory inspired by the theme using the hashtag #RisingPastry2025. Shortlisted candidates will then move to the second stage, submitting a written recipe and short video or photo reel that reimagines a classic dessert using Irish ingredients, demonstrating technical skill and creative flair.
The third stage will consist of a one-to-one online interview, offering judges insight into each candidate’s vision, process, and motivation. The final cook-off, to be held on 29 September 2025 at Crumlin College in Dublin, will see six finalists prepare a plated dessert, a petit four or baked item, and complete a surprise skills test using a selection of seasonal Irish ingredients provided by Euro-Toques Ireland.
The judging panel brings together some of the most respected names in Irish pastry: JR Ryall (Ballymaloe House), Paula Stakelum (Ashford Castle), Paul Kelly (The Merrion Hotel), Darren Hogarty (Chapter One by Mickael Viljanen), as well as Conor Halpenny (Square Dundalk), Gareth Mullins (Anantara The Marker), and Gráinne Mullins (Grá Chocolate). Their combined expertise will ensure a rigorous, transparent and inspiring evaluation process.
Finalists will gain invaluable experience, mentorship, and national visibility, joining a vibrant all-Ireland community of chefs, producers, and food advocates. With its focus on education, provenance, and excellence, the Rising Pastry Chef of the Year Competition promises to become a landmark event on Ireland’s culinary calendar.
For more information visit https://euro-toques.ie/rising-pastry-chef-of-the-year/
Jason Redmond
From Gorey, Jason is the owner of Wexford Weekly. He is also a post-primary English and History teacher.
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