THE winner of the World Chocolate Masters' national selections for the UK spent a morning demonstrating his skills to level three food preparation students at BCOT.

Mark Tilling, who is the head pastry chef at Lainston House Hotel, in Winchester, displayed his expertise in making moulded and dipped chocolates.

He also created a chocolate chef on which he demonstrated spraying techniques. Former BCOT student Chris Barnes, 21, who is chef de partie at Lainston House, accompanied Mark.

Level three student Tracey Fox, 19, said the morning was inspirational, and added: "It was a fascinating insight for anyone thinking about following a career as a chocolatier."

Mark has worked at various hotels, as well as managing a delicatessen/ patisserie and working as a chocolatier, producing handmade chocolates and wedding cakes.

He has gained various qualifications and achievements throughout his career, including a gold award for chocolate, best in class and best in show at the Bournemouth Hotel and Catering Exhibition.

The World Chocolate Masters is a top-level competition for chocolate craftsmen all over the world, which offers entrants a forum to showcase their skills.

The event is sponsored by Barry Callebaut, the world's leading supplier of high-quality cocoa, chocolate and chocolate-related products and decorations, to promote the creative use of top-quality chocolate in all its applications.

The next competition will be World Chocolate Masters 2008.

  • For more information on courses in hospitality and catering at BCOT, telephone 01256 306484.