Entering the 2025 Finals, selection process of the Pate Croute World Championship, will be a 8-month commitment:
From February – April = a preselection process (on files – no tasting) of 10 candidates
From May – July = 3 months coaching in London under the guidance of a pâté en croute expert
From August – September = the 10 pre selected candidates will send their official application file with name, recipe and photographs of a pate croute (no truffle allowed) serving 14 people. CHANGES IN THE RECIPE, DESIGN, DECORATION BETWEEN THE UK FINALS & THE GRAND FINALE ARE PROHIBITED.
The UK & IRELAND finals 2025 will take place on Monday, October 13th at the magnificent SAVOY hotel London.
The winner of the competition will have a second round of mentoring until the world finale on Monday, the 1st of December 2025 in Lyon.
credit @jodihindphotographer
The theme for 2025 was a meat base Pâté-croute - no truffle allowed, serving 14 people.
Part of the motivation for the contestants this year came from the wonderful prizes given to by sponsors:
- Pate-Croute training course in 2026 at TheTastelab by Classic Fine Foods London with guest Chef Romain PELLET–MOF Charcutier traiteur for the top 3
- A bottle of limited edition (snake) Cognac Paradis for the winner
- An afternoon tea for 2 at the Savoy Hotel for the Auguste Escoffier Prize
- 250 grs de Caviar Oscietra from Sturia for the winner
- Magnums of premium wines supplied by M. Chapoutier for top 3
- Goodie bags for all
- A year Subscription to Chef & Restaurant magazine for all
credit @jodihindphotographer