Lexington Catering pastry chefs Margo Kujawa and Ally Walker have competed in British television baking competition, 'Bake Off: The Professionals', broadcast on Channel 4.
Back for an eighth series, this year's competition was again hosted by Liam Charles, a former contestant on The Great British Bake Off, and took place at Firle Place in East Sussex. Charles was joined, as a co-host, by comedian, actress and writer Ellie Taylor. Benoit Blin, Chef Pâtissier at Raymond Blanc's Le Manoir aux Quat'Saisons, and Cherish Finden, formerly Executive Pastry Chef of the Pan Pacific London Hotel, returned as judges of the competition.
Charles was joined, as a co-host, by comedian, actress and writer Ellie Taylor.
Benoit Blin, Chef Pâtissier at Raymond Blanc’s Le Manoir aux Quat’Saisons, and Cherish Finden, formerly Executive Pastry Chef of the Pan Pacific London Hotel, returned as judges of the competition.
Competing twosomes came from across the UK and included teams from luxury hotels such as The Dorchester, The Landmark and St.
James’ Court in London and Glenapp Castle in Ayrshire.
There were patisserie pairs from Manchester’s Bisou Bisou, Wigan’s Harwoods and London’s Meraki Baking Studio.
Kujawa and Walker work on a Lexington contract with a prestigious London law firm where they create the desserts for the restaurant, hospitality functions and for all fine dining events.
As well as training apprentices in foundation pastry skills, they also provide support to other Lexington chefs across the company and are planning to set up a pastry mentoring scheme to share their expertise further.
Kujawa says: “It was thrilling to get through the initial rounds and be part of this fun and exciting televised competition.
The standard was exceptionally high and it was such a great experience to compete against so many talented chefs
Lexington Catering managing director, Matt Wood, adds: “We are so proud of Margo and Ally for this amazing achievement.
Their participation in this show is testament to their incredible expertise and patisserie skills as well as the delicious creations they craft for our clients and customers.
"It was wonderful to see them receive this wider recognition.”
The pastry chefs participated in the first two rounds.
In week one, they had to create 36 Opera aux Fruits and a chocolate amenity.
Then, the duos were tasked with reinventing a traditional favourite - banoffee pie - in a stunning showpiece; Kujawa and Walker made a chocolate pirate ship – reflecting Ally’s love for everything pirate-related - with the banoffee pies as the treasure.
In round two, they had to create 24 reimagined tarts with a twist and 24 peach melbas.
For the showstopper they were challenged to undertake a piece montee, inspired by the theme of Mad Science.
Kujawa moved to London from Poland in 2014 and trained at Le Cordon Bleu and initially worked at London’s Balthazar restaurant.
Walker has been a chef for over a decade.
