Bake Off: The Professionals The Winning Team 2026 – Edwardian Hotels

The search for the best patisserie team in Britain ended tonight after 10 intense weeks of patisserie prowess, as Edwardian Hotels  were crowned the winning team of Bake Off: The Professionals 2026.  The nail-biting episode hosted by Liam Charles and Ellie Taylor ended on a dramatic and fabulous finale, as they  survived all the sweet but tough challenges as Team Captain Ashish, 33 from Manchester and team partner Loki, 25 from London came through together to patisserie victory.    

And returning for their eleventh series were judges Benoit Blin, previously Chef Pâtissier at Raymond Blanc’s Le Manoir aux Quat’Saisons, and Cherish Finden, formerly Executive Pastry Chef of the Pan Pacific London Hotel.  The judges cast their expert eyes and several thousand expert tastebuds, over the works of culinary genius produced by the 12 teams taking part this year.

The talented teams decorated, sculpted and built their way to success representing all sorts of establishments spread across the UK, from hotels and restaurants to bakeries and patisseries.  The teams were:  The Stafford - Aubin & Avneet;  The Beacon – Silvia & Irene; Valentina & Aurora, Edwardian Hotels – Ashish & Loki, Levy – Sophia & Will, Simon & Oli, Francesca & Alejandro, Scotiq – Grete& Goda, Lexington Catering – Emma & Flore, Liba – Emily & Sophie, Sutton Hotel Collection – Suhas & Sergei; and The Cellar Door – Taahir & Patrick.

The series, filmed in the spectacular Firle Place in Sussex, featured some truly jaw-dropping challenges, including the show’s first ever Showpiece Masquerade Ball – a staggering 12 hour challenge.   Other themes included Shakespeare, Modern Landmark, Childhood Hobby, Childhood Toy, Victorian Britain, Biscuit Ancient Wonder, Candy Kingdom, Circus of Horrors Pinata and Summer Holidays.

The chefs were subjected to the usual array of diverse challenges designed to test the range of their skills. From classics like Battenbergs and Bakewell Slices to reinvented Laminated tarts and savoury Mille Feuille, the chefs immersed themselves in every facet of pastry work. Their improvisational skills were also tested with a range of secret challenges. 

For the final, the remaining three teams The Stafford, Valentina & Aurora and Edwardian Hotels poured all their patisserie passion and expertise into a completely new challenge of a 12 hour monumental Masquerade Ball Banquet, where nothing less than brilliance would be good enough at this stage of the competition. 

Judges Cherish and Benoit demanded the teams hit the ground running in the longest challenge ever set, as they produced two desserts for a brutal halfway judging. 

At the end of day one after six hours, our judges had to decide which team would fall at the final hurdle, and sadly it was Valentina & Aurora who had to leave.  Leaving just two teams - The Stafford and Edwardian Hotels to battle it out for the very final time …

The two teams showcased their incredible culinary talents in a really tough patisserie final. But it was Edwardian Hotels that most impressed the judges and were crowned the winners of Bake Off : The Professionals 2026. 

Ellie announced ‘ This has been quite possibly the closest final in the history of BOTP, but Benoit and Cherish have made their decision. And the winners of BOTP 2026 are Ashish and Loki’.

After their win, Team Captain Ashish said ‘My emotions came out!  My wife was very happy and she cried, and it was our wedding anniversary today’

Cherish  said ‘ I am so pleased for Ashish and Loki – and their amazing stunning Showpiece.

They both have worked so hard, they are so determined, so passionate, they are very resilient, it is incredible.’

Benoit added ‘This is the closest decision we have made, and every year I am amazed we find pastry chefs of this calibre and talent’.

Here team captain Ashish talks about winning the trophy:

‘‘Our best moment was when our name was announced as the winner. It was an incredible feeling and the ultimate reward for all our hard work. And the worst moment was when the timer hit zero and we realized we hadn’t finished the garnishes. It was a tense moment, but it taught us to stay calm and adapt under pressure.

‘At the final getting a WOW, WOW, WOW from Cherish was a wonderful moment, but overall my best moment was actually holding the trophy and it was worth all the hard work.

‘We are hoping to have the trophy for some time in Manchester and then sometime in London to showcase it so everyone can see it.

‘In the first challenge of the final we had to produce something really special to surprise the judges and take risks and choose unusual flavours to get a good reaction, which we got!

‘We got used to the cameras, and by the final we hardly noticed them, because the cameramen become friends with us.   All of the teams are very professional and we learned from them and their working style. It was good to learn new practices. 

‘Steel Blue on our chef whites is my new favourite colour  - it helped us feel we were made of steel!   It has been difficult to keep it a secret but I am glad now it is out there.

‘Previous series definitely encouraged us to take part. Seeing the incredible highs, the lows, and the tough challenges really showed how rewarding the experience can be. It motivated us to test our skills, embrace the pressure, and discover just how far we could push ourselves.

‘My team mate Loki and I both work for Edwardian Hotels, with me based at The Edwardian Manchester and Loki at The Londoner in London. Although we hadn’t worked closely together before, this competition allowed us to quickly build strong coordination, complement each other’s strengths, and develop a positive, highly effective working relationship.

‘My favourite challenge was the sugar showpiece, Candy Kingdom. It was my first time working with sugar, and seeing it turn out so well was incredibly rewarding. We were proud of the result and learned a huge amount from the experience. It really pushed our creativity and technical skills.

‘The worst challenge was the reinvented Battenberg. We ran out of time, and unfortunately it didn’t turn out as we had hoped. It was a tough moment, but it taught us a lot about time management and staying calm under pressure.

‘We genuinely felt for the teams who were leaving. It was a reminder of how tough the competition is, and also how supportive everyone can be there’s a real sense of camaraderie even under pressure.

‘I will take away a lot from my experience of being on Bake Off : The Professionals – I learned so much, gained new skills, and made some great friends along the way. My favourite takeaway from the experience was, of course, winning the Bake Off trophy—it was an incredibly proud moment and a huge learning opportunity.

‘I would encourage others to apply for the series absolutely! It’s an incredible experience that pushes you to your limits, helps you grow as a chef, and gives you the chance to learn from some of the best in the industry.

To apply for the next series go to:  channel4.com/takepart

‘Next for us in the patisserie world - I’m excited to keep pushing the boundaries of my craft, refining my skills, experimenting with new techniques, and exploring creative ideas. My goal is to continue growing as a pastry chef while bringing innovation and excellence to everything I create.’

Q&A with TEAM: Edwardian Hotels  - Ashish 33 and Loki 25

*Who or what inspired you to apply for this year’s series?

We were inspired by Amir Jati, the Service Excellence Director at Edwardian Hotels, whose encouragement motivated us to take the leap.   He encouraged us to build on his success and take on a new challenge at a national level. We also wanted to push our skills to the next level. Watching previous series of Bake Off: The Professionals showed us how much it encourages growth, creativity, and stepping beyond your limits. For us, baking isn’t just a job—it’s a passion. This series gave us the perfect opportunity to test ourselves in unfamiliar environments, tackle new challenges, and perform at the highest standard, while connecting with like-minded professionals who share the same drive and energy.

What is it like off-camera with the other Teams, what do you do in the downtime?  Do you talk about patisserie all the time or is it other topics?

Off-camera, it’s friendly and relaxed. During downtime, we chat about food, patisserie, culture, and everyday life, so there’s a nice balance between work and casual conversation.

*What’s the most unusual bake you have ever been asked to make at work?

One of the most unusual bakes I’ve been asked to create was a highly detailed, themed dessert that demanded both precision and creativity. It was a real challenge, but also incredibly rewarding to bring the concept to life.

*When you are away from the kitchen how do you relax? 

I like to relax by watching movies, getting some rest, or going for a drive and exploring new places. It’s a great way to recharge and find inspiration outside the kitchen.

*Describe what it’s like for you in your place of work on a typical day?

As a Pastry Chef, my typical day is busy and fast-paced. It involves planning for events, preparing desserts, managing the team and schedules, and ensuring that every creation meets the highest standards of quality and consistency.

*What age were you when you decided you wanted to be a chef, and do you still enjoy it? 

I discovered my passion for baking back in high school, and I knew then that I wanted to be a chef. Even now, years later, I still love every part of it. The creativity, the precision, and the joy of seeing people enjoy what I’ve made. It never feels like work when it’s something you truly love.

*How did you cope with the time limitations and cameras?

I stayed focused on the tasks at hand, tuned out the cameras, and remained calm under pressure. Keeping a clear head allowed me to work efficiently and stay on top of the challenges.

*Away from the series what is the best patisserie you think you have ever produced?

One of the best patisseries I’ve created outside the series was for our Peter Street Kitchen dessert menu La Table . It combined champagne, white chocolate, and chili caviar - a unique and exciting creation that really challenged my creativity and technical skills.

BIOGRAPHY – EDWARDIAN HOTELS

Team Captain Ashish and his teammate Loki both work for Edwardian Hotels, however this competition marks the first time they have ever worked together in the same kitchen.

Ashish grew up in Northern India and started out in a small cake shop before rising through the ranks in luxury five-star hotels. Prior to moving to the UK in 2022, he spent five years in Dubai honing his skills. He now calls Manchester home, where he lives with his wife.

Loki, born and raised in Southern India, has creativity running through her veins. A skilled artist and musician who’s partial to karaoke, she is now a pâtissière chef in London, bringing both talent and flair to the team.

Ends