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Presenting: UK Chocolate Masters candidate Mary Reid


The World Chocolate Masters' UK & Ireland preselection will happen in London on 18 February at Westminster Kingsway College, London. But is not just a competition. The World Chocolate Masters are about getting to know chocolate, experiencing the richness of flavours of different origins, different extremes, the Purity from Nature. They're about tasting desserts created by the greatest chefs in the world, meeting the creators and getting to know Or Noir. We present you Mary Reid, one of the four contestants competing in the World Chocolate Masters' UK & Ireland preselection.

Source: the London Chocolovers website

Mary Reid

Mary is an outstanding patissier and gifted pastry chef of note. As a lecturer at Galway-Mayo Institute of Technology (GMIT) since 1995, she has coached several of the most sought-after pastry chefs in Ireland to national and international competition success. Her current advanced pastry, chocolate and sugar work courses are much in demand. Mary’s passion for sustained excellence has made her a by-word for professionalism in her craft. Such is her reputation, that in 2009 she was chosen as lecturer of the year in GMIT. Mary is a judge at both national and international competitions, including the prestigious Mondial des Arts Sucrés held in Paris.

Mary, what does chocolate mean to you?

“Chocolate has always been a huge part of my life, from a very young age. I can recall even in the earliest years of my childhood, chocolate being the only treat my siblings and I would pool our money for. One square of a Cadbury dairy-milk bar would be enough to satisfy our desire. A desire that has lasted all my life, not only to eat chocolate, but to work with it.”

And why are the World Chocolate Masters important for you?

“It is a privilege and honour to be chosen to represent Galway Mayo Institute of Technology and Ireland at the World Chocolate Masters. It has given me a chance to create my own recipes, and centrepiece, the theme of which is Inspiration from Nature. This theme is something that I observe every day, as I live in a beautiful rural part of the West of Ireland. To get the opportunity to realise this vision using chocolate is a dream come true.  When you work with chocolate it is amazing what you can create and the flavours you can incorporate. And the enjoyment and pleasure of eating your creations are an incomparable feeling.”

We wish you a lot of success, Mary!

Would you like to visit and experience this exciting event? Then contact Jayne at Jayne_cowley@barry-callebaut.com.